DaiiisJi Dain/ Fanniiia. 
317 
and uncertainty attending its operations. Foremost in this good 
service wore Mr. Friis and Mr. Segelcke, — the former testing 
and proving practically at Lillerup the value of the principles 
laid down and explained by his friend and fellow-worker. 
Thanks to these enlightened men, the thermometer has now the 
post of honour assigned to it in the dairy ; for the dairy farmer 
knows well the important bearing it has upon his breeches pocket. 
In a pamphlet recently published by Mr. Segelcke,* on the 
" Theory and Practice of Dairy Husbandry,' it is shown that — 
1. The quantity of butter obtained by churning is dependent 
on the temperatures used. 
2. The temperature that gives the best result differs according 
to the quality of the cream (more or less old). 
3. At any temperature, higher or lower, the proportion of 
butter obtained is diminished. 
4. A considerable percentage of butter, which otherwise might 
be obtained, is lost when the churning is not so regu- 
lated. This loss may often be very large, as a difference 
of only 2^ Fahr. may result in a loss equal to 4 per cent., 
Avhcreas where the thermometer is not regularly used, 
the temperatures frequently vary to the extent of several 
degrees. 
The quality is also directly affected by the temperature at 
which the cream or milk is set, and its increase during the opera- 
tion of churning. 
The following results of experiments carried out at Lillerup 
show practically the bearing that attention to temperature has 
upon the produce obtained (see p. 318). 
The results of each of these four double trials showed that a 
less proportion of butter was produced from the milk or cream 
when the temperature at the end of the churning was 63° than 
Avhen it was 60^° ; thus the difference of a single degree 
(lleaumur)t was sufficient to affect the butter-yield to the amount 
of from 4 to 5 per cent. 
The average produce of butter obtained may be taken at 1 lb. 
of butter to about 30 lbs. of milk. In dairies such as those of 
Lillerup, Gjeddesdals, and Ourupgaard, and others under like 
management, the proportion is more satisfactory. 
The importance of duly registering the daily produce of the 
dairy, and thus establishing a system of comparison and checks 
in each department, was too obvious to need much persuasion to 
* ' Meddelelfer vedrorende Meierivosenet,' &c., &c. Kjobenhavn, 1865. ' 
t The temperatures are all registered in Denmark according to the Re'aumur 
•scale, which bears the proportion of 4 to 9 to Fahrenheit, between the freezing and 
boiling points. 
