CHURNING. 247 



nation of these last two statements is tlie diiference 

 in the size of the globules. The more uniform their 

 size, and the more uniform the strength or weakness 

 of their membrane, the more accurately will they all 

 rupture at one time, and allow the butter to collect. 

 Again, as only the globules above a certain size are 

 broken in the ordinary process of churning, the 

 cream with the fewer granules (i. e. very small 

 globules) would be expected to produce the most 

 economical results. 



CHURNING. 



In the churn, cream also presents differences. One 

 cream can be easily and quickly churned by a regular 

 and even motion, while another may be benefited by, 

 may even require, a more violent agitation. The 

 dash churn, the barrel churn, the Blanchard or the 

 Buliard, may each and all be the best churn possible 

 under some circumstances. There is more difference 

 between creams than between the best specimens of 

 our churning machinery. 



DEEP OR SHALLOW SETTING. 



We now approach the disputed ground of deep or 

 shallow setting of milk. Perhaps, pursuing our in- 

 quiries without prejudice and without prepossession, 

 for we have experimented with neither, we may be 

 able to determine the question theoretically, in a 

 manner which may deserve the confidence of practice. 



The form-element of the cream is the globule. 

 This varies in size, and varies in specific gravity. 



