318 Danish Dairy Farmimj. 
Influence of Temperature ox Churning (Lillerup). 
Sots of Double Experiments. 
Temperature 
in degrees 
Fahrenheit at 
Quantity 
Churned in 
lbs. 
Butter produce in lbs. 
For 1 lb. of 
Butter there 
was required, 
Time occupied in Churning. 
Therefore 1 lb. of 
Cream gave the 
same results as 
5i lbs. of Sweet 
mik.* 
Commencement. 
End. 
Cream. 
Milk. 
Cream. 
Sweet Milk used to 
1 lb. of Butter. 
Percentage propor- 
tion of Butter ob- 
tained. 
Mill. 
1 
/55f 
60J 
284-90 
35-10 
22 
12-95 
1-60 
105 
21-75 
100 
63 
306 '72 
37-28 
22 
13-94 
1-69 
43 
23-24 
93-6 
2 
60J 
333-36 
31-37 
24^ 
13-20 
1-28 
105 
20-24 
100 
63 
321 -59 
31-18 
231 
13-68 
1-33 
39 
21-00 
96-4 
/56 
60^ 
343-17 
22-36 
211 
16-15 
1-05 
104 
21 -92 
100 
. 3 
\60i 
60 
347-32 
22-63 
21 
16-54 
1-08 
68 
22-48 
97-5 
4 
m, 
60i 
340-94 
22-53 
20f 
16-43 
1-09 
113 
22-42 
100 
\60^ 
63 
340-56 
22-47 
20 
17-03 
1-12 
45 
23-19 
96-7 
insure its adoption as soon as a form of register was devised that 
should comprise all the points on which information was desired. 
The two forms of register f given at the conclusion, the one for 
daily entries, the other giving the monthly summary, were 
arranged by Messrs. Segelcke and Friis ; the returns already 
given of Mr. Tesdorpf's dairy operations show how efficiently 
they fulfil their intended object. 
The dairy working arrangements are generally good. The 
churns are necessarily of large capacities, generally in wood, and 
worked either by horse or steam power. At Valbygaard, near 
Slagelse, a new dairy has recently been erected, in which the 
shallow rectangular pans or trays in enamelled iron that received 
so much notice at the Great Exhibition in 1862, are used to contain 
the milk. There are 48 of these pans, each 9x3 feet, arranged 
in six rows of eight each. The cream is readily and rapidly 
removed from the surface by means of a light wooden rake car- 
ried upon two small wheels, which, travelling on the parallel side 
edges of the pans or trays, enables the rake to sweep over their 
entire surface. The dip of the rake into the pan is regulated 
by a simple mode of adjustment. When all the cream is re- 
moved the end of the trays is slightly tilted so as to discharge 
the skimmed milk into an open trough at the other end, which 
* This proportion is the mean of a series of trials undertaken at the same time 
as the churning experiments. 
t These are printed and published by P. G. Philipson, Copenhagen. 
