32 



Production of Butter. 



applies to the'churns used ; the varieties of the latter have greatly 

 increased of late years. For the present, I shall confine my 

 remarks to the mode of using the milk, cream, &c., and the proper 

 temperature of churning. The form of the churn will receive 

 subsequent attention. 



Some very elaborate experiments on butter-making were under- 

 taken by Professor Traill and the late Dr. Gerard, assisted by 

 the late Dr. Bostock ; they were published in the " Highland 

 Transactions." The writer of this paper was made acquainted 

 with many of these results by one of the experimenters, now de- 

 ceased, and subsequently tested them on a working scale. Owing 

 to removals, and the lapse of time, the notes are lost or mislaid ; 

 he, however, distinctly recollects that in all instances but one the 

 products, on an ordinary routine, agreed remarkably with those 

 made by the gentlemen alluded to. 



One series consisted of " TAe comparative quantity of Butter 

 yielded by 



1. Sweet cream churned alone. 



2. Sweet milk and its cream churned together. 



3. Sour cream churned alone. 



4. Sour milk and its cream churned together. 



5. Scalded or Devonshire cream churned alone. 



On the 24th of May, 1807, the milk of four cows was drawn 

 in the same vessel, passed through a strainer, and then divided 

 into five portions of six English pints each, which were placed 

 in similar basins of earthenware, in a place, the temperature of 

 which ranged from 55° to 60° Fahr. 



Monday, 25th. — The temperature of the air was very hot, 76°; 

 but that of the milk-house, by constant evaporation of water, was 

 kept about 60 ^ 



Tuesday, 26th. — Thirty-nine hours after the milk had been 

 drawn from the cows it was removed from below the cream of 

 No. 1 and No. 3 by a syphon ; the cream from No. 1, and the milk 

 and cream from No. 2, were immediately churned in glass vessels. 



No. 1. — Sweet cream churned alone. From previous trials it 

 was found that the addition of cold water to thick cream facili- 

 tated the separation of the butter ; half a pint of water was added 

 to the cream, the temperature of the mixture at the commencement 

 of churning was 62°. In 15 minutes butter appeared in grains; 

 the churning was continued for 12 minutes longer, or 27 minutes 

 in all, when the temperature was found at 70°. The butter was 

 collected, but from the warmth of the weather was very soft. It 

 was put into cold water until the next day, when it was worked 

 and washed in the usual way, and weighed 1386 grains. It was 

 of a good colour, and perfectly well flavoured. 



