Exhibited at the Nottingham Meeting. 93 
in the yard, and was emptied at ten o'clock on the following 
morning. Twelve pounds of cream and eighty-four pounds of 
skim-milk resulted. The cream was churned at a temperature 
of 60°Fahr.,and produced 3 lbs. 14 oz. of butter in 17 minutes. 
The butter-milk remaining in the churn weighed 2| lbs. 
This experiment elicited the fact that a much larger quantity 
of butter-milk remains incorporated with butter than had been 
supposed to be the case by the experts of the working dairy. 
The cream put into the churn weighed 12 lbs. All the butter- 
milk that could be got out was carefully drawn off, and weighed 
Fig. 1. — Thyss, Lockyer, (£• Co.'s Jersey Creamer." 
2 lbs. 12 oz. The weight of butter after washing was 3 lbs. 
14 oz., and the total weight of butter and butter-milk therefore 
was 6 lbs. 10 oz., or only 55 per cent, of the weight of cream 
placed in the churn ; leaving 45 per cent, of the cream unac- 
counted for. The following is Dr. Voelcker's analysis of the 
skim-milk obtained from the " Jersey Creamer " : — 
Water 90-34 
Butter-fat 77 
Milk-sugar, casein, ttc 8'] 2 
Mineral matter (ash) -77 
100-00 
Specific gravity at 60° Falu-. . • . , . 1-0315 
