CEEAM. 241 



quently, as I have elsewhere shown in my writings, 

 presenting a different reaction in the churn. 



Now, each layer of the cream being different and 

 producing a different character of butter, it is evident 

 that one layer must be better for butter-makiog than 

 another. It has been so determined by a series of 

 microscopic and practical experiments combined, 

 through which it may be stated as a rule, that the 

 larger the milk-globule the quicker the churning 

 and the better the butter, other things being equal. 

 Hence, in practice, the first cream that rises on any 

 milk is the richest ; that is, it produces the best 

 butter, and this butter churns the quickest. The 

 second skimming furnishes cream poorer for manu- 

 factui'e, and the last skimmings may be worthless for 

 high-class butter. Hence, in practice, a dairyman 

 may obtain too much butter from his milk, the in- 

 crease in quantity not sufficiently compensating for 

 the decrease in quality, brought about through the 

 churning of globules which should have been left in 

 the buttermilk. 



We recognize a liability in any butter to vary in 

 manufacture from week to week, or possibly from 

 churning to churninof. There is often great faith 

 pinned to special churns and to special modes of 

 practice. Did it ever occur, that cream is a complex 

 substance, scarcely alike in any two specimens, and 

 is affected not only by the circumstances affecting its 

 rising, but also by the food and condition of the 

 cow? 



