120 
Churnability  of  Cream. 
plunger  traversed  the  full  length  of  the  strokes  because  no 
change  had  taken  place  in  the  cream.  After  the  fifteenth 
hundred  the  strokes  became  gradually  shorter,  showing  that 
the  cream  gradually  was  getting  thicker.  After  the  1,720th 
stroke,  the  ups  and  downs  rapidly  got  very  short  indeed,  and 
by  the  1,740th  stroke  the  butter  “ came.”  The  very  short 
strokes  in  Fig.  3 are  seen  because  the  plunger  head  falls 
through  a shallow  layer  of  butter-milk  before  being  held  up 
by  the  butter  which  has  just  come.  Other  curves  will  appear 
and  be  discussed  in  the  more  complete  article  previously 
referred  to.  Meanwhile,  it  is  intended  at  the  next  Show  of  the 
FIG.  5.— Vat  for  churning  different  Creams  at  same  temperature. 
Society,  at  Norwich,  to  continue  these  experiments  in  the 
Working  Dairy,  because  only  on  the  Showground  of  the 
“ Royal  ” is  it  possible  to  obtain,  and  so  to  experiment  with, 
creams  from  all  the  breeds  of  British  pedigree  dairy  cattle. 
Churning  at  Different  Temperatures. 
It  may  be  noticed  that  no  remarks  have  been  made 
about  the  temperatures  at  which  the  above  curve  (Fig.  3) 
and  others,  were  obtained  : this  omission  was  unavoidable. 
To  ascertain  the  best  temperature  for  churning  creams  from 
different  breeds,  another  set  of  experiments  was  carried  out. 
