Proceedings of the Far biers' Club. 437 



that butter may be churned from milk in the entire absence of air, 

 but the process is more tedious. Some years ago somebody invented 

 a method of churning in which he proposed to pump the air all out 

 of the milk, under the belief that the globules would swell up and 

 burst of themselves. But it needless to say it failed to meet his 

 expectations. The warmer the milk or cream the more readily will 

 the sacs or coverings of the butter globules break ; but, on the other 

 hand, the higher the temperature the softer the product, and the 

 more difficult to make it hard and firm by working. "When the 

 cream is too cold the churning process is interminable, and there is 

 some reason to suppose that the butter will not " come " until the 

 whole has been brought to the requisite degree of warmth, in the 

 absence of other means, by the heat generated in the churning opera- 

 tion, it being a well-known fact that in the process ordinarily carried 

 on, cream rises in temperature about ten degrees from the commence- 

 ment to the end of the churning. Fifty-eight degrees has been settled 

 upon as the proper temperature at which to commence churning, but 

 it may be somewhat lower in summer, and two or three degrees 

 higher in the cooler autumn months. It may be that the relative 

 fluidity of the liquid has something to do with the evolution of the 

 butter, for it has been shown by carefully conducted experiments in 

 England that when the whole quantity of milk is churned the yield 

 of butter is five per cent greater than when from the same measure 

 of milk the cream only is employed. The reason may, however, and 

 probably does, exists in this, that while yet in the pans the souring 

 and coagulation of the milk takes place before the whole of the cream 

 has risen to the surface, the thickening of the milk preventing a rising 

 of a small proportion of the cream. As addendum to this it may be 

 noted that the per centage of cream from milk is in a degree depend- 

 ent upon its relative fluidity, inasmuch as the quantity of cream is 

 perceptibly increased by the addition of water. In this connection 

 it ma}^ not be without interest to briefly mention a couple of experi- 

 ments related in an old English work, and made for the purpose of 

 determining the results of churning at ditferent temperatures, in one 

 of these the cream at the start was at fifty degrees, at the close sixty, 

 the time of churning four hours. The butter was of the very best, 

 firm and well-tasted. In the other experiment the temperature 

 ranged from sixty-six to seventy-five degrees, and the churning con- 

 tinued for two hours and a half. The product was inferior in every 

 respect, and less quantity than in the former, in the proportion of 



