278 



THE DATRYMAN^S MAlfUAt. 



A study of the illustration (figure 50) will clearly 

 explain the mechanical effect of the churning. It repre- 

 sents a sample of thick cream taken from a Cooley pail 

 after the milk had stood forty-eight hours and the cream 

 had consolidated until it had fifty per cent of butter in 

 it (a quart of it made two pounds of butter), and was 

 almost of the consistence of clouted cream. It will 

 be seen that the globules of butter have gathered into 

 masses, each mass forming a nucleus for a larger aggre- 



Fig. 51. — GRANULAR BUTTER AS IT COMES FROM THE CHURN. 



gation. This particular lot of cream, eighteen and a half 

 pounds in weight, was prepared for churning to ascertain 

 the time required. It is easily seen that cream such as 

 this might be supposed to churn very quickly, because 

 the butter globules had already come together in con- 

 siderable loose masses. The butter was made and taken 

 from the churn in the form shown at figure 51, in 

 eight and a half minutes, the churn used being the Kec- 



