148 
British Dairy Farming. 
facture of Brie and Coulommiers cheese, in order to make a 
comparison as to the value of the milk for this purpose, as 
against that of the Jersey. 
The 669 lbs. balance was separated in a Danish separator, 
which is sometimes worked by pony-, sometimes by steam- 
power. On this occasion it was worked by one of Hindley's 
vertical engines. The cream was mixed together and allowed 
to stand until the souring process had commenced, until, in 
fact, it was ripe for churning. It was then churned at a 
temperature of 60 degrees, and produced 36 lbs. of butter of 
good quality and high colour. Churning was stopped when 
the grains had formed, and cold water was added to harden 
them. The butter-milk and water was then drawn off, and a 
further quantity of water added. A slight turn was given 
to the churn, and the water again drawn off. This opera- 
tion was repeated until the water ran out of the churn quite 
clean, care having been taken in turning the churn to prevent 
the grains of butter adhering together and forming a solid lump. 
The last water poured in was heavily salted, forming a brine, 
and by this means it was found that the grains of butter were 
practically enveloped with a fine coat of salt, which ran through 
the mass when made up, giving it an even salt flavour, and 
preventing the possibility of solid grains of salt being found in 
the butter, as is frequently the case when it is salted by hand 
on a table or on a butter-worker. The practice also prevents 
patchiness or streakiness consequent upon the water of the butter 
being attracted to the grains of salt which are imperfectly dis- 
solved. It will be seen that the result of the test was that 1 lb. 
of butter was obtained from 18^ lbs. of milk, or about 7^ quarts. 
Such a result is of the greatest importance, as it is quite equal 
to the highest Channel Island returns, excluding those which 
are exceptional. It shows at least that under proper conditions 
dairy Shorthorns may be found of really high-class quality. 
These animals were not selected from any particular farm, and 
were merely samples of hundreds of others of a similar kind 
which can be found in the midland counties. The result, too, 
as showing the quantity of butter-fat contained in the milk, 
is somewhat startling, and it may be worth while to enquire, 
when it is possible for practical experiments to be made with 
the assistance of chemistry, what is the relation of the butter-fat 
in milk, as shown by chemical analysis, to the butter naturally 
obtained by complete cream-raising and churning ? A strange 
difference appeared in the value of the milk when used for 
making the French cheeses referred to above. In the ordinary 
way 10 lbs. is used in my dairy for the manufacture of the Brie 
cheese — tliis milk being obtained from Jersey and Swiss cattle ; 
but wlien milk of any other kind is used, it has been found that 
