276 
churning varied considerably, sometimes being as low as 60 F. At 
other times it was necessary to heat the milk nearly to 80 before but- 
ter could be obtained. In all cases it was intended to conduct the 
churning at as low a temperature as possible. The temperature of 
churning was very difficult to regulate, as the temperature of the 
room in which the churn was placed could not be controlled, and 
not only varied from day to day, but often changed several degrees 
while the churning was being done. The small quantity of milk 
taken was quite sensitive to these changes, so that it was often im- 
possible to maintain any given temperature throughout. 
The time of churning ranged from 15 minutes to several hours, 
and in afew instances no butter was obtained after a whole days 
churning. The churning was considered finished when the butter 
had separated in grains about the size of wheat kernels. It was 
removed from the bottle in this condition and washed with cold 
water till all buttermilk was removed. ‘The water was allowed to 
drain off with little working, when it was weighed, and after stand- 
ingin adry and warm place for 24 hours, was weighed again. It is 
from these last weighings that the percentages of butter given are 
obtained. 
All churnings have been made in duplicate, the results being 
very satisfactory, as the variation has rarely exceeded .2 per cent. 
This is no greater than usually occurs when large quantities of milk 
are taken, while thesmall quantity required in this method makes it 
much preferable when many different milks are to be examined. 
If we number the churnings in the order in which they were made, 
and then, retaining these numbers, arrange them according to the 
per cent. of fat in the milk, we have the table below. 
CERES. 
No. of Per ct. Perct. Per ct. relation No.of Perct. Perct. Per ct. relation 
churning. of fat. of butter. of butter to fat | churning. of fat. of butter. of butter to fat 
18 3.08 3.73 120.7 29 38.02 3.48 ee 
17 d.l1 2.86 91.9 12 3.53 3.48 98.0 
65 3.23 0 0 28 3.56 3.63 102.1 
75 3.25 2.40 73.8 ry 3.57 3.14 1138-1 
d1 8.26 3.23 98.5 36 3.58 3.64 101.8 
79 3.27 = 2.68 82.1 41 3.598 3.66 102.2 
ats) 3.28 3.23 98.3 45 3.59 3.84 107.0 
2d 3129/52 3s12 94.8 D4 3.99 3.43 95.5 
61 3.30 3.93 118.9 30 3.60 3.37 93.6 
31 3.31 3.72 112.5 7 3:60! %!3290 108.3 
57 3.33 93.15 94.6 74 3761% ON: 155.0 
58 3.34 3.11 93.1 8 DB. G2 il wea 104.3 
80 3.385 2.92 87.2 20 3.62 3.46 95.6 
35 3.36 3,08 90.2 34 3.62 3.61 99n7 
21 3.40 3.138 92.2 76 3.62. 4.27 120.7 
53 3.40 3.48 101.0 48 . 3.638 4.17 114.8 
63 3.44 3.25 94.5 44 3.64 3.31 91.0 
62 3.47 38.27 94.6 46 3.64 3.16 86.8 
52 3.48 3.38 97.3 67 3.64 3.79 104.2 
50 3.51 3.38 96.5 43 3.65 3.39 92.9 



