278 Milk and Butter Tests at the Bristol Show, 1913. 
buttermilks might be analysed and the butter tested for moisture, 
for although the buttermilks showed no trace of cream, and the 
butters were all apparently as well made as possible, the analyst 
can discover what the eye cannot. 
The conclusion drawn from the experiment appears to be 
that when the dairy work is done carefully there is no advan- 
tage in point of weight of butter in mixing milks showing a 
large percentage of fat with those of poorer quality. On the 
other hand, however, the butter made from the mixed milks of 
the first six breeds were better both in appearance and quality 
than those made from the unmixed milks of those breeds. 
IV.— EXPERIMENT IN CHURNING. 
Four churns of milk from the Shorthorn, Holstein, Jersey, 
and Dexter breeds were set aside, and from them four lots of 
milk, two gallons each, were taken, the process being similar to 
that described in the previous experiment. 
No. 1 lot was scalded, the other three lots being separated, 
the creams being kept distinct. No. 2 cream was churned sweet 
within three hours of being separated. No. 3 was kept 
twenty-four hours, and then churned. No. 4 was ripened with 
a starter, and churned after twenty-four hours. The butter- 
milks were not churned, as the experiment was intended to 
show the differences in weight of butter from one churning 
only— few taking the trouble to churn buttermilks. 
The results are given in the following table 
Breed 
S calded cream 
Sweet cream 
Ripened 
naturally 
Ripened with 
starter 
Shorthorn . 
Holstein . 
Jersey 
Dexter 
Lb. oz. 
0 7\ 
0 7f 
0 12f 
0 8 
Lb. oz. 
0 5 
0 5± 
0 Ilf 
0 9 
Lb. oz. 
0 8* 
0 81 
0 12f 
0 11 
Lb. oz. 
0 9f 
0 9* 
0 15* 
0 10* 
This experiment would bear repetition, in which case I 
would suggest (A) that the buttermilks should be either analysed 
or re-churned, and (b) that the cream ripened naturally should 
be kept forty-eight hours, instead of twenty-four, to put it on 
the same level as that ripened with a starter. 
V.— CAERPHILLY CHEESE. 
As these cheeses are produced in large quantities in the 
counties of Monmouth, Gloucester, Somerset, and Wilts., it was 
considered that an experiment in making them from various 
qualities of milk might not be out of place. 
