On the Production of Butter. 



73 



Thej receive likewise a cooked mixture of oats and tares, grown 

 together for that purpose, and cut by the chaff-cutter, then boiled 

 with chaff, and given twice a day — a bucketful to each cow at a 

 time. At Cunning-Park farm, Ayrshire, a notice of which has 

 also appeared in print, " cut hay, crushed grain, mangold 

 wurtzel, (Sec, are all boiled together" for the cows. In a report 

 on the farming of Surrey, published in ' The Times ' last year, it 

 is stated that the produce of cows, partly fed on mangold and on 

 brewers' grains, was disposed of to one of the first hotels in a 

 fashionable watering-place at is. 4d. in winter and Is. 2d. in 

 summer. The Rev. A. Huxtable finds " green clover and tares, 

 Italian rye-grass, swedes, mangold wurtzel, carrots, and the fari- 

 naceous substances — bran, oil-cake, and bean-meal — the most 

 butter-producing substances for house-fed beasts. The fresh 

 tops of swedes and of the mangold wurtzel are highly productive 

 of milk, when given in moderate quantities in conjunction with 

 dry food." The immense advantages to the dairy-farmer that 

 may be derived from the growth of Italian rye-grass and clover, 

 forced into rapid maturity by liquid manure, in conjunction with 

 the moderate use of swedes when grass is short and hay dear, will 

 be seen and admitted by every one who bestows a single thought 

 upon the subject. By watering with liquid manure, Mr. Huxtable 

 cuts his clover four times in a season, and is enabled to carry off 

 a crop when, as he has emphatically expressed it, it is worth its 

 weight in gold for the dairy — viz. in August. In the London 

 dairies Italian rye-grass is much favoured, and the use of brewers' 

 grains, in the proportion of a bushel a-day for each cow, with 

 mangold, is universal. 



Churning. — The production of butter by churning is both a 

 chemical and mechanical process. Milk, according to the analysis 

 of Henri and Chevallier, is composed as follows : — 



Casein, pure curd . , . . .4*48 



Butter . . . . . . .3-13 



Milk sugar . . . . . .4*77 



Saline matter . . . , . . 0'60 



Water . . . . . . . 87 * 02 



100-00 



By the mechanical operation of the churn the envelopes of the 

 globules of fat are broken, and the globules brought into cohesion. 

 By the chemical process the sugar of milk is converted into lactic 

 acid, and the bulk of the fluid, which was put sweet into the 

 churn, is instantly soured. The best temperature for obtaining 

 these results has been found by experience to be 60^ Fahrenheit. 

 To attain this temperature the dairyman rinses his churn in 

 summer with cold water, lest the butter come too quickly, and be 

 flaccid and pale, and in winter with warm water, lest it come not 



