[ 6Go ] 



long the European public of Calcutta will have no cause to 

 grudge the absence of this article of luxury from their table. 



" Several more trials were made to show the working 

 of the separators. In one case 85lbs. of milk were separated 

 by the " Windsor" in 18 minutes, and the cream when ripe 

 was churned by the " Victoria" and gave 5lbs. 4 drs. of butter 

 (lib. of butter to lylbs. of milk) ; in another 5lbs. "of cow's 

 milk was separated by the " Baby " in seven minutes, and 

 the cream was immediately churned into butter. The quan- 

 tity turned out was 5^025. (i to 30^). The diminished yield 

 was partly attributed to the fact of the cream being churned 

 while yet fresh. To get the maximum quantity of butter, 

 the cream should be ripened, i. *?., soured by keeping : 

 sometimes a proportion of butter milk is added to sour the 

 cream. 



" Cheese-making. As an all-round dairy animal, Mr. 

 Howman considers the buffalo as superior to any kind of cow 

 European or native. The experiments which he conducted 

 in Bombay and Madras have led him to entertain this view. 

 From these he found that buffalo's milk contains almost twice 

 as much solids as the average of cow's milk, the increase being 

 mainly in fats and casein. Native experience fully confirms 

 this view. The bulk of the ghee and butter in the Bengal 

 market is made from buffalo's milk, and the Dacca cheese, 

 which is made in the Megna islands, is said to be entirely 

 made from it. Mr. Howman thinks that besides home con- 

 sumption, buffalo milk cheese may be largely made for 

 export. The Italian cheese, Gorgonzola, is said to be made 

 from buffalo milk, and there is no reason why it should not 

 be made in India. To demonstrate the feasibility of cheese- 

 making in Bengal, Mr. Howman took a small quantity of 

 whole buffalo's milk and had it made into cheese. The milk 

 was set with rennet and the curd pressed in a press which 

 was improvised by perforating the bottom of a small circular 

 tin box into which the curd was placed and pressed down by 



