VARIATIONS IN CREAM. 251 



writinars of Mr. Horsfall,'^ who records that he took 

 five quarts of cream in succession from a cream-pail 

 and churned each batch separately. 



The first 5 quarts churned 127 ounces of butter. 



The second 3 quarts " 125 " " 



The third 5 quarts " I2O5 " " 



At a subsequent churning of 14 quarts of cream, 

 the first 7 quarts gave 175 ounces of butter ; the 

 second 7,177 ounces of butter. 



Oftentimes, nay usually, when there is such a dis- 

 crepancy of result l)et\veen the two churnings from 

 one pail of cream, but the operation carried on in 

 churns of ditterent makes, the difl'eronce which hap- 

 pens to be in favor of one churn is unhesitatingly 

 ascribed to the superiority of the churn, and not to 

 the superiority of the cream that the churn acts 

 upon. 



To carry on a series of experiments which should 

 conclusively prove one method of setting milk pref- 

 erable to another, in quantity and quality of butter, 

 would consume much time and labor, and would be 

 beyond the means of an ordinary dairyman. If, 

 however, these principles as enunciated here are 

 accurate, we have a foundation for a judgment which 

 should be correct. 



The known etfect of gravity in arranging particles 

 of difl'ering sizes and weight, and the known influ- 

 ence of the globules of the milk in churning, lead 

 me to assert, from a theoretical standpoint, that we 



" Journ. R. A. S. 1856, p. 269. 



