46 
Dairy  Cattle  and  the  Butter  Test. 
lots  of  butter,  all  made  under  similar  conditions,  which  are 
as  correct  as  it  is  possible  to  get  them,  I am  satisfied  that — 
{a)  The  colour  of  both  milk  and  butter  is  a true  indication 
of  its  quality. 
{h)  The  deeper  the  colour,  the  better  the  quality  of  both. 
(c)  The  colour,  and  so  the  quality  of  both,  can  be  impaired 
by  improper  feeding. 
Whether  these  views  on  colour  are  right  or  wrong,  it  will 
be  readily  understood  that,  believing  them  to  be  correct,  I 
have  on  every  available  opportunity  denounced  the  colouring 
of  these  two  articles  of  food  as  tending  to  deceive  the  public, 
and  in  order  to  satisfy  myself  that  these  opinions  are  not 
incorrect,  I have  carried  out  certain  colouring  experiments  in 
the  dairy  at  the  Shows  of  the  Society  during  the  past  three 
years,  the  reports  of  which  will  be  found  under  the  heading 
“ Experiments  in  the  Dairy.” 
Churnability  of  Creams. 
Although,  as  mentioned  above,  the  creams  in  a butter  test 
are  always  churned  at  the  low  temperature  of  52"  Fahr.  in 
order  to  get  the  maximum  weight  of  butter,  yet  from  time 
to  time  cases  have  occurred  where  the  butter-milks,  showing 
traces  of  cream,  have  had  to  be  re-churned. 
As  these  cases  were  particularly  noticeable  in  the  creams 
of  certain  breeds,  I carried  out,  through  the  indulgence  of  the 
Council  of  the  Bath  and  West  of  England  Society,  certain  ex- 
periments in  the  dairy  at  their  shows  held  at  Croydon,  Plymouth, 
and  Exeter,  full  reports  of  which  appeared  in  the  Journals  of 
that  Society.^  At  these  trials,  where  I had  the  valuable  assist- 
ance of  Dr.  J.  A.  Voelcker,  M.A.,  F.I.C.,  Messrs.  F.  J.  Lloyd, 
F.C.S.,  F.I.C.,  Droop  Richmond,  F.I.C.,  and  F.  V.  Dutton,  the 
Agricultural  Instructor  to  the  Devon  County  Council— -the  last 
named  examining  all  the  creams  under  the  microscope  and 
subsequently  photographing  them — the  following  conclusions 
were  arrived  at : — 
(1)  “ That  milks  containing  small  and  irregular-sized  fat  ” 
“ globules  do  not  churn  as  well  as  those  having  large  and  ” 
“ regular-sized  ones,  the  small  fat  globules  being  lost  both  in  ” 
“ separation  and  churning.” 
(2)  “ That  churning  perfectly  sweet  cream  results  in  con-  ” 
“ siderable  loss.” 
(3)  “That  the  loss  of  the  small  fat  globules  in  separation” 
“ and  in  the  first  churning,  accounts  for  the  difference  be-  ” 
“ tween  the  analytical  and  practical  tests.” 
' Journal  of  the  B.  and  W.  of  E.  Soc.,  Vols.  XII.,  XIII.  and  XIV.,  Ser.  4. 
