Proceedings of the Farmers' Club. 443 



Unusual Sorts of Butter. 



As products somewhat different from ordinary bntter, also differ- 

 ing from each other, may be mentioned the Devonshire clouted 

 cream so called, and the whey butter made from the residual whey 

 of cheese making. The former is made in this manner : Milk is 

 strained into pans, preferably of earthenware, into each of which a 

 little water has previously been placed, the object of this being to 

 prevent the adhering of the milk to the pans during the subsequent 

 process of scalding. The milk after standing about twelve hours is 

 heated to about 180°, and then allowed to stand for the cream to 

 rise. The heating facilitates the rising of the cream, and also assists 

 its conversion into butter. The cream is then worked by the hand 

 or with a ladle or flat piece of wood, forming a thickened or clouted 

 mass of half made butter which has a rich color and toothsome fla- 

 vor. It contains a much larger per centage of casein than ordinary 

 butter, and is consequently much more liable to turn rancid. 



Even when the process of cheese-making is conducted in the most 

 skillful manner, there is always a proportion of butter remaining in 

 the whey, which it is the practice, both in this and other countries, 

 to recover by a very simple process. The method pursued in Eng- 

 lish cheese dairies is to heat the whey to 180^, then stir into it a mod- 

 erate proportion of sour buttermilk, which causes the buttery parti- 

 cles to rise and aggregate at the surface. This is skimmed off, kept 

 for three or four days, until it thickens, and then churned like ordi- 

 nary cream. The quantity of butter obtained by this means is not 

 great, the general average being about half a pound per cow per 

 week. Its value is stated at only about seventy-five per cent of that 

 of ordinary butter. So far as the writer is aware, only two patents 

 on the making of butter from Avhey have been granted in this coun- 

 try. Both of these are recent, and, judging from the information at 

 hand, do not appear superior, either in efficiency or cheapness, to the 

 old method just described. 



The liability of butter to turn rancid, and the objection in some 

 regions to the use of salt as a preservative agent, has led to the use 

 of other means of preparation which change somewhat the charac- 

 ter of the article, and thus produce what ma,y also be properly 

 termed distinct kinds of butter. Of these is the butter brought to 

 Constantinople from the Crimea and the Kirban on the shores of the 

 Black sea. This is kept sweet by the following treatment : It is 

 melted over a slow fire, the scum is skimmed off and a little salt is 



