384 [ ASSEMBLY 
Boutrer Tests. 
The feeding experiments with brewers grains, extending over a 
period of several weeks during which time frequent analyses were 
made of the milk from each of the two Jersey cows, Jem and Meg, 
gave opportunity for comparing the churning qualities of milk from 
different cows, under known conditions of feeding, and also of sam- 
ples of milk from the same cow which differed widely from each 
other in their composition. 
The trials were made with a “‘ Cherry Test churn,” the peculiar 
advantage of which is that it is capable of churning several small 
samples of milk or cream at the same time, thus insuring uniformity 
in the amount of churning, to which duplicate samples are sub- 
jected. This churn consists of a strong frame of wood to which the 
cans for holding the milk are securely clamped; the frame is 
given an oscillating motion by a crank and pitman, the movement 
being kept steady by a heavy balance wheel attached to the crank 
shaft. The milk is thrown from end to end of the can, the motion 
being very similar to that in an ordinary swing churn. ‘The tin cans 
which came with the churn were found unsuitable for this work, as 
they were difficultly kept clean, inclined to leak around the covers, 
and did not admit of easy observation of their contents while churn- 
ing; they were therefore replaced by wide-mouthed, glass-stoppered 
bottles of about one quart capacity, which answered the purpose ad- 
mirably. 
Four hundred grams (about fourteen ounces) of milk were found 
by several preliminary trials to be a suitable quantity for one of 
these bottles, and this amount was taken in all of the trials’ given 
below. The milk, as soon after milking as possible, was brought to 
the laboratory, strained and thoroughly mixed. A sample was 
taken for analysis, and as many portions of 400 grams each as were 
desired for tests were weighed directly in the bottles. These 
were kept under the conditions-of temperature and exposure desired 
until churned. In every instance the whole milk was churned with- 
out being removed from the bottle until the operation was com- 
pleted. The churning was continued till the butter separated in 
grains about the size of wheat kernels, when the butter was removed 
from the churn. The butter was either washed in the bottle, after — 
pouring off the buttermilk, by addition of cold water and shaking, 
or by first removing the butter and pouring water over it. In all 
cases the butter was washed till the washings were clear. The but- 
ter was worked by pressure with a small ladle, made into a ball, 
with care not to destroy the grain and weighed, with a balance sen- 
sitive to one-tenth of a gram, on a piece of tared filter paper, and 
after standing exposed to the air at the ordinary temperature of the 
laboratory (about seventy degrees Fahrenheit) for twenty-four hours 
weighed again. This last weight of air-dry butter has been taken 
as the yield from the milk, although the condition of the butter 
when first weighed would no doubt have been more like that of 
