GLOBULE VERSUS CHURNING. 213 



on the same shelf, and the cream churned as nearly 

 as possil)le at the same sime, by stirring in a pitcher 

 with a spoon : — 



Name of Cow. Average size of globule. Time of churning. 



Desdemoua 4440" 1.3 minutes. 



Gazelle 5200" 30 



Beatrice 5320" 31 " 



Experiment III. 



The milk, except when otherwise stated, Avas in 

 this experiment fresh from the cow, and cooled to 

 60^ by immersing the Florence iliisk, used as a 

 churn, in cold water : — 



Average size of globule. Time churned. Butter firat sliowed. 



5(W0" (cream) 3 mimite.s — 



5940" 8 " 5 minutes. 



OTiS" 25 " 15 



8252' (churned with egg-beater) . .50 " 3(i " 



8320' 60 " 



Having estal)lished the fact that the size of the 

 globules determine some of tlie reactions in the 

 churn, we will consider the effect of churning milk 

 containing globules of widely different sizes. AVhen- 

 cver such trials have been made and the results care- 

 fully noted, I have found that the larger globules 

 become divested of their covering first ; and often- 

 times, 1 suspect, being overchurncd, hinder llic same 

 process going on with the same facility for the rup- 

 turing of the smaller globules. The overchuriiing 

 of butter destroys the grain, or the natural form in 

 which tlie butter is contained in its investing cover- 

 ing, and pressing out the oleine, as I conjecture, 

 furnishes to the fluid this oil in emulsion, which 



