140 Report on the Trial of Dairy Implements 
aware of the difficulty of furnishing each competitor with a 
uniform quality of milk. As the practical value of the trials 
entirely depended on this, we exercised the utmost vigilance 
in its distribution, and, instead of giving each competitor his full 
quantum at once, we doled it out in two-gallon lots all round, 
continuing to well stir the milk in the vats all the time. 
As soon as all the competitors had obtained their allowance, 
test samples were taken in a separate cream-gauge from each 
churn, and the Catalogue number was attached to each gauge. 
These samples were set up at 12.30 P.M. on the 9th, remaining 
in the dairy, at a mean temperature of 56°, until 9 o'clock on 
the morning of the 10th, when the percentage of cream was 
registered. The result was most satisfactory, the uniformity 
of quality far exceeding our most sanguine expectations — they 
varied one-half per cent., and that in a single instance only. 
The quantity of butter obtained varied from 1"241 to 2'117 
per cent. This was a meagre result, as the milk was above an 
average quality. This confirms our opinion that the churning 
of sweet milk is a wasteful system, as it is scarcely possible 
to extract more than half the butter from perfectly sweet milk ; 
where the practice obtains the milk is always soured, or, to use 
a provincialism, " sappered," before being churned, and, if so, 
quality is sacrificed at the expense of quantity : it is impossible 
to produce fine butter from either sour milk or sour cream. 
In a good dairy, having an equable temperature of 55°, the milk 
should stand 36 hours, and be skimmed thrice, or every 12 hours ; 
the cream should be churned regularly every day, and in this way 
not only the greatest quantity, but the best quality of butter 
can be obtained. Where the skim-milk and buttermilk can be 
utilised and a really fine quality of butter made, it is unquestion- 
ably the most profitable system of dairy management. In this 
department there is still a wide field open to the enterprising 
percentage of cream amounted only to 3 per cent., and that only in a single 
instance. 
When the milk was received in the temporary dairy, it threw up 11 per cent, of 
cream, but after the agitation to which it was submitted in distributing it amongst 
tlie diflerent competitors, the percentage of cream that rose to the top amounted 
only to 7 per cent., clearly showing that the percentage of cream which milk 
throws up when it has undergone more or less violent agitation, cannot be taken 
as a sufficient test of the quality of such milk. 
The buttermilk produced in making butter on the 0th, was tested for cream in 
four instances. The buttermilk from — Tempemturc of 
Butlcnnilk. 
Churn No. 2088 threw up in 12 hours, 4 per cent of cream 67° Fahr. 
1904 „ „ 4 „ „ G7° „ 
2088 „ „ 4 „ „ 679 „ 
2116 „ „ 4 „ „ 679 „ 
The rest of the buttermilks were not tested, the makers having used cold water 
or lumps of ice in churning. — A. V. 
