48  Dairy  Cattle  and  the  Butter  Test. 
may  now  be  added,  the  more  uniform  the  globules,  the  better 
will  be  the  results  as  regards  weights  of  butter  obtained. 
The  creams  in  a butter  test  are  not  absolutely  sweet, 
being  the  produce  of  two  milkings — the  first,  twenty-four 
hours,  and  the  second,  twelve  hours  before  the  creams  are 
churned.  These  creams  are  mixed  twelve  hours  before  they 
are  churned,  so  that  they  cannot  be  classified  either  as 
ripened  or  sweet.  For  this,  the  exigencies  of  the  Show  are 
responsible. 
By  churning  the  creams  at  the  low  temperature  of  52° 
Fahr.,  the  operation  of  churning  is  retarded,  with  the  result 
that  frequently  the  butter  gets  into  what  is  known  as  the 
“ sleepy  ” stage  or  comes  in  such  small  grain  that  it  would 
probably  run  through  the  bag  of  the  “ Delaiteuse.”  In  these 
cases  the  practice  has  been  as  follows  : — Churning  is  stopped 
and  the  lid  and  sides  of  the  churn  are  washed  down  with 
water  at  75°  to  80°  Fahr.,  thus  slightly  raising  the  tempera- 
ture of  the  cream,  when,  as  a rule,  the  butter  comes  at  once, 
while  the  butter-milks  on  subsequent  examination  usually 
show  no  trace  of  cream. 
In  my  opinion  churning  at  the  low  temperature  keeps 
the  larger  globules  from  collecting  quickly  into  butter,  while 
the  length  of  time  and  the  subsequent  raising  of  the  tem- 
perature not  only  acts  beneficially  on  the  large,  but  on  the 
small  globules  as  well. 
Whether  this  explanation  is  correct  or  not,  I feel  bound 
to  mention  that  this  practice  is  supposed  to  be  contrary  to 
the  rules  of  good  butter-making,  although  I have  never 
found  the  quality  of  the  butters  affected  thereby. 
It  is  a well-known  fact  that  even  with  the  most  careful 
“separation”  and  churning  some  small  percentage  of  butter 
fat  will  generally  be  found  in  the  separated  and  butter-milks, 
the  amount,  however,  being  usually  so  small  that  it  is  not 
visible  and  no  butter  can  be  obtained  from  it. 
In  the  belief  that  a little  more  light  might  be  thrown 
generally  on  this  question  of  non-churnability  of  cream, 
through  the  kindness  of  several  breeders  of  pedigree  cattle,  I 
examined  a good  many  samples  of  various  milks  which  were 
sent  to  me  for  the  purpose,  using  a Gerber  tester  and  a micro- 
scope fitted  with  a ^ inch  objective  and  a No.  4 micrometer 
eyepiece.  The  results  of  my  cursory  examinations  were 
contrary  to  Avhat  I anticipated,  for,  while  in-some  of  the  milks 
the  fat  globules  were  fairly  constant  in  size,  in  others, 
particularly  in  some  of  the  Red  Poll  and  Shorthorn  milks, 
the  globules  ranged  over  a much  wider  field. 
Examining  separated  and  butter-milks,  I found  that  while 
the  bulk  of  what  few  fat  globules  were  present  were  2/x  and 
