Production of Butter. 



33 



No. 2. — Sweet milk and its cream churned together. The 

 mixture of sweet milk and cream was churned at the same time ; 

 though cold water was added after one and a half hours' cliurning", 

 no butter was seen. The churning was continued three hours 

 without obtaining butter. 



No. 3. — Sour cream churned alone. On Thursday, the 28th May, 

 the cream of No. 3, which had been separated on Tuesday, and 

 placed in the milk-house, was now^ slightly acid, and was churned 

 after half a pint of cold water had been added to it. In twelve 

 minutes butter appeared ; and in eight minutes more had united 

 into one mass. During the churning the temperature of the 

 cream had risen from 54° to 63". The butter, wdien well washed 

 and worked, weighed 1756 "5 grains ; the colour and taste were 

 very good. 



No. 4. — Sour milk and its cream churned together. On the 

 same day, 28th ^Nlav, the milk and cream which had become acid 

 Avere churned together, and half a pint of cold water was added. 

 It was full fifty-seven minutes before any butter appeared, and 

 before the churning appeared to be completed one hour and fifty 

 minutes had elapsed ; showing clearly that more time is required 

 to churn milk and cream together than to obtain the butter from 

 cream alone. The butter w^as diffused in small grains, and when 

 washed and worked as long as any colour was communicated to 

 the wmer, it w^eighed 1968 grains ; colour paler than the last, 

 but of good flavour. 



No. 5. — Clouted cream churned alone. On Tuesday, the 26th, 

 the milk and cream of No. 5 w ere placed in a vessel of warm 

 water until the temperature of the milk rose to 156^, a Devon- 

 shire dairymaid assisting in the operation. The milk v\-as 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 A'os. 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 matter from the milk. The 

 butter of No. 5, when well worked and washed, weighed 1998 

 grains. It had a rich yellow colour, and tasted agreeably. 



Similar experiments Avere repeated, the result of which was, 

 that the largest amount of butter was produced by the Devonshire 

 method ; tlie next in quantity, by churning the milk and cream 

 together when a little acescent ; the third in quantity w^as afforded 

 by cream kept till it was slightly sour. The smallest quantity 

 was obtained from sweet cream ; but on no occasion w as butter 

 obtained by churning sweet milk alone. 



In order to decide on the keeping qualities of the butter ob- 

 tained by the four processes previously detailed, samples were 



VOL. XIJI. D 



