THE SOUTHERN PLANTER. 



283 



5, were placed in a vessel of warm water until 

 the temperature of the milk rose to 156 de- 

 grees, a Devonshire dairy-maid assisted in the 

 operation. The milk was drawn from below 

 the cream by a syphon, the latter being kept 

 cool until the following day, when it was 

 churned. 



It was ascertained that by churning the milk 

 of Nos. 1 and 3, a few more grains of butter 

 could be obtained on some occasions, but on no 

 occasion from No. 5, so completely does the 

 scalding process separate the butyraceous mat- 

 ter from the milk. The butter of No. 5, when 

 well worked and washed, weighed 1998 grains. 

 It had a rich yellow color, and tasted agree- 

 ably. 



Similar experiments were repeated, the re- 

 sult of which was, that the largest amount of 

 butter was produced by the Devonshire method ; 

 the next in quantity, by churning the milk and 

 cream together by a little acescent ; the third 

 in quantity, was afforded by cream kept till 

 it was slightly sour. The smallest quantity 

 was obtained from sweet cream ; but on no oc- 

 casion was butter obtained by churning sweet 

 milk alone. 



In order to decide on the keeping qualities of 

 the butter obtained by the four processes previ- 

 ously detailed, samples were exposed to the 

 free action of the atmosphere. 



No. 1 was always found to remain longer 

 without any rancid taste than the other kinds. 



Nos. 3 and 4 were nearly on an equality — if 

 any .difference, it was in favor of No. 3. 



No. 5 became rancid more quickly than No. 

 3 and No. 4. 



When salted for keeping, rancidity^ appeared 

 in about the same order, commencing in No. 

 5, or the butter from scalded cream ; next in 

 No. 4, from some milk and cream ; then in No. 

 3, or sour cream ; and lastly, in No. 1, obtain- 

 ed from sweet cream. The rancidity was sup- 

 posed to arise from varying proportions of ca- 

 sein ; and on instituting experiments to as- 

 certain this fact, it was found that casein as- 

 sisted in preserving its freshness. 



In order to ascertain the effects of over- 

 churning, the cream of six pints of milk was 

 separated by a syphon, and churned in a glass 

 vessel. The butter was formed in about half 

 an hour; but the churning was continued for 

 half an hour longer, when the butter had lost 

 its fine, yellowish, waxy appearance, and had 

 become pale and soft, while very little liquid 

 remained in the churn. This butter could not 

 be washed or worked until it had remained 

 some hours in cold water, being so exceedingly 

 soft when taken out of the churn. After wash- 

 ing it was pale, rather soft, and weighed 2506 

 grains, which was evidently beyond the due 

 quantity, when compared with the other ex- 

 periments on the same quantity of milk, which 

 gave the following results : 



No. 1. The sweet cream overclaimed yielded 

 2566 grains. 



No. 3. The acid cream duly churned yielded 

 2187.5 grains. 



No. 4. The acid milk and its cream duly 

 churned yielded 2397.5 grains. 



No. 5. The scalded cream duly churned 

 'yielded 2671 grains. 



The butter of No. 1 tasted insipid, never be- 

 came firm, and soon turned rancid. It was 

 found to yield a very unusual quantity both of 

 casein and watery fluid, which could only be 

 separated by melting the butter. 



It is a common opinion in some districts, 

 that by adding hot water to the churn, more 

 butter is obtained than by using cold water. 

 Experiments made for the express purpose did 

 not show that the weight increased very much, 

 and it was attended with a perceptible deterio- 

 ration in quality, giving it generally the ap- 

 pearance of overchurning. 



The results of the experiments above detailed 

 are : — 



1st. That the addition of some cold water, 

 during churning, facilitates the process, or the 

 separation of the butter, especially when the 

 cream is thick and the weather hot. 



2d. That cream alone is more easily churned 

 than a mixture of cream and milk. 



3d. That the butter produced from sweet 

 cream has the finest flavor when fresh, and ap- 

 pears to remain the longest period without be- 

 coming rancid. 



4th. That scalded cream, or the Devonshire 

 method, yields the largest quantity of butter ; 

 but if intended to be salted, is most liable to 

 acquire a rancid flavor by keeping. 



5th. That churning the milk and cream to- 

 gether, after they become slightly acid, is the 

 most economical process for districts where 

 butter-milk cannot be sold ; whilst, at the same 

 time, it yields a large amount of excellent 

 butter. 



Starting* and Shying Horses. 

 Persons frequently place these failings 

 in the same category ; but there is a wide 

 distance between the two, and they are 

 frequently the result of widely different 

 causes. They are both annoying to the 

 rider ; and, if carried to a great extent, are 

 often attended with considerable danger to 

 man or horse, or perhaps both — the danger 

 being more o| less in accordance with the 

 situations in which both happen to be. 

 For instance, a horse shying in the coun- 

 try matters little ; it is, in fact, a mere de- 

 viation from the straight line in which he 

 was going ; but in London this deviation 

 may possibly bring horse and rider in con- 

 tact with an omnibus, or one of Picford's 

 vans. Horses on first being brought to 

 London are very apt to shy, but not to 

 start, and for this reason ; they meet or 



