234 KEEPING QUALITIES OF BUTTER, 



being kept corked, to prevent evaporation from taking 

 place to an extent sufficient to harden the surface of 

 the cream. By shaking the bottle it was found that 

 the Dutch cream mixed again with the milk with the 

 greatest facility; the Ayrshire cream, less readily; 

 the Jersey cream, with difficulty and imperfectly. 



EXPERIMEISTT XIV. 



One sample of Dutch butter, one of Guernsey 

 butter, seven of Jersey butters, and three of Ayr- 

 shire butters, were placed in a cupboard adjoining a 

 steam-heater. A few days later another pat of Ayr- 

 shire butter was added. 



The Guernsey l^utter was very high-colored, melt- 

 ing point 99°, had an oily rather than a waxy look, 

 but was very attractive. It moulded in spots in 

 about a month. 



In seven weeks the Jersey butters were all rancid, 

 and one had lost its color in spots, the white spots 

 reminding of tallow, — no butter flavor. 



The Ayrshire butters were not rancid, but had lost 

 flavor and were poor. The last specimen placed in 

 the same cupboard, but on an upper shelf, was for- 

 gotten. When examined three and a half months 

 later, it still retained its butter flavor and taste, but 

 was not strictly first-class. 



The Dutch butter was well preserved, being neither 

 rancid nor flavorless. 



The butter from cows of the same breed and ou 

 similar feed, and giving the same quantity' of milk, 



