118 
C Immobility  of  Cream. 
Results  such  as  the  above,  shown  by  curves  and  tabulated 
in  different  ways,  point  to  the  fact  that  a visual  examination 
leads  to  erroneous  conclusions,  and  that  absolute  measure- 
ment combined  with  tabulation  is  necessary.  From  the 
results  which  have  been  obtained,  it  is  impossible  to  classify 
the  different  breeds  in  any  way  whatsoever,  in  relation  to  their 
globules;  for  there  is  as  much  variation  in  the  individual  milks 
of  the  same  breed  as  there  is  in  the  different  breeds.  With 
many  more  figures,  obtained  by  measurement  of  the  globules 
and  properly  tabulated,  it  may  be  possible  to  classify  the  milks 
from  different  breeds  of  English  cattle : but  it  is  obvious  that 
FIG.  3.— Curve  showing  Termination  of  Churning  Strokes.  Drawn  by  Apparatus  Fig.  2. 
when  the  milks  are  subjected  to  exact  determination,  it  is  im- 
possible to  divide  them  into  “ large,”  “ medium,”  or  “ small  ” 
globuled  milks  as  has  been  done  by  D’  Hont  in  the  case  of 
the  milks  obtained  from  some  few  English  and  foreign  breeds 
of  cattle. 
Before  such  figures  can  be  correlated  with  the  churnability 
of  any  particular  cream,  it  is  necessary  to  have  some  absolute 
method  of  stating  the  degree  of  churnability. 
Churnability. 
An  apparatus  was  constructed,  by  which  the  mechanism  of 
churning  could  be  registered,  so  that  some  accurate  standard 
of  churnability  might  be  fixed  upon  as  regards  different 
creams.  It  was  found  that  any  instrument  on  the  principle 
of  the  “ end  over  end  ” churn  was  not  suitable,  and  that  it 
was  necessary  to  adopt  a modification  of  the  “plunger”  churn. 
After  a very  considerable  number  of  preliminary  trials,  the 
following  apparatus  was  constructed  (Fig.  2). 
An  accurately  measured  quantity  of  the  cream  is  placed  in 
a long  narrow  glass  jar  (see  Fig.  1).  So  as  to  control  the 
temperature,  this  narrow  glass  jar  stands  in  a larger  vessel, 
which  is  kept  filled  with  water  at  the  temperature  at  which 
it  is  decided  to  churn.  Into  the  inner  jar,  which  represents 
the  body  of  the  churn,  a specially  constructed  “plunger” 
(see  Fig.  1)  is  fitted.  This  plunger  consists  of  a rod  and  head, 
the  head  being  a metal  disc  divided  into  two  halves  which  are 
hinged  to  one  another.  The  construction  of  the  hinges  is  such 
that  when  the  plunger  falls  down  into  the  cream,  the  head  is 
