BUTTER. 
obtained from one gallon of cream in each ex- 
periment, the gravity of one gallon of the churn- 
ed milk produced in each process, and the com- 
parative qualities of the different specimens of 
butter :— 
Date ofexe No.of Mean Jimeoccu- Quantity of Quantity of 
No. : ied in Butter the churned 
periments. * Galls. Temp. einige: obtained. milk, 
1823, H. M.~ Ib. oz dwts. Ib. oz. 
1 Aug. 18. 15 hfe 4 0 eel Senco 8 9 
2 poodac 26. 15 6(° 3 15 1 15 3.2 8 8 
Barrens 30. 15 620 3 0 1 4 O 8 8 
4 Sept. 4. 15 64° 3) i D2 27 GS fs) 
BY yond 9. 15 70 2 30 1 10 10.6 Sind 
The butter produced in the first experiment was 
of the very best quality, rich, firm, and well 
tasted; that produced in the second experiment 
was not perceptibly inferior to the former; that 
produced in the third experiment was good, but 
of an inferior consistency; that produced in the 
fourth experiment was soft and spongy ; and that 
| produced in the fifth experiment was decidedly 
_ inferior in every respect to any of the former 
specimens. 
“From the preceding experiments,” say the 
reporters, “it appears that cream should not be 
kept at a high temperature in the process of 
churning. In the first experiment, when the 
temperature was lowest, the quantity of butter 
_ obtained was in the greatest proportion to the 
| quantity of cream used; and as the temperature 
| was raised, the proportional quantity of butter 
diminished ;—while, in the last experiment, when 
the mean temperature of the cream had been 
raised to 70°, not only was the quantity of but- 
ter diminished, but, in quality, it was found to 
be very inferior, both with regard to taste and 
appearance. That the lowest possible tempera- 
| ture should be sought in churning, appears like- 
| wise from another result of the preceding experi- 
| ments—the specific gravity of the churned milk 
having been found to diminish as the tempera- 
ture of the cream had been increased ; thus show- 
ing, that, at the lower temperatures, the butter, 
which is composed of the lighter parts of the 
cream, is more completely collected than at the 
higher temperatures, in which the churned milk 
is of greater specific gravity. From these expe- 
riments, the subscribers conceive themselves war- 
ranted in concluding, that the most proper tem- 
perature at which to commence the operation of 
churning butter, is from 50° to 55°; and that at 
no time in the operation ought it to exceed 65°: 
while, on the contrary, if at any time the cream 
should be under 50° in temperature, the labour 
will be much increased, without any proportion- 
ate advantage being obtained ; and a temperature 
of a higher rate than 65° will be injurious as well 
to the quantity as the quality of the butter.” 
The present professor of chemistry in Glasgow, 
Dr. Thomas Thomson, instituted a series of ex- 
periments last year into the relative effect of 
different elements on the milk and butter of 
cows, which we shall here note. ‘“ We procur- 
ed,” says Dr. T. and his assistant, “two young 
cows from Ayrshire, of the best breed of milk- 
589 
cows in Scotland. They were selected by Mr, 
Tennant, a large farmer at Shields, near Ayr. 
They had calved about six weeks before we 
got them, and they were supposed to be in 
calf again. One of these was brown, and the 
other brown mixed with a good deal of white ; 
on that account they are distinguished by the 
names of drown cow and white cow. Our object 
in getting two cows was to feed the one with 
barley and the other with malt, and observe what 
effect the food would have upon the milk and 
butter of each. But it became soon evident that | 
the constitution of the two cows was so different | 
that no fair conclusion could be come to by that | 
mode of proceeding. We were obliged, in con- 
sequence, to give the same food to each, and to 
draw our consequences from the effects produced 
upon both. At first we gave the cows the bar- 
ley and the malt entire, after they had been 
steeped for some time in hot water; but we soon 
found that it was better to grind them into meal, 
and to digest the meal in hot water. The result 
of the experiments is placed under the form of 
the following table :— 
Brown Cow. Waiter Cow. 
Milk. Butter. Milk. Butter. 
lbs. lbs. lbs. lbs. 
I. Grass 26'604 0°735 21:868 0-516 
II. Barley . 20°420 0°7075 20:108 0°555 
Ill. Malt 19°341 0°6332 20°417 0°6749 | 
IV. Barley . 22610 — 22°000 0790 
V. Barley . 23°187 O-791 21°763 0-678. 
VI. Molasses 20°555 0°730 22°703 0:°654 
VII. Malt 19°'710 0°682 21°585 0:591 
VIII. Barley . 19396 0675 20°088 0°565 
IX. Linseed, 20°280 0°734 20:2944 0-741 
X. Linseed. 20°814 O°687 20°814 0-682 
XI. Bean-meal 19°590 0O°'755 19°582 0°755 
“These experiments,” Dr. T. continues, “leave 
no doubt that barley is more nourishing to cows 
than malt; at least so far as the production of 
milk and butter is concerned. They confirm the 
conclusions which we drew from the chemical 
analyses of both. Barley, when malted, loses 
almost one-fifth of its weight. The proportion 
of azote which is necessary both for the support 
of animal life and for the production of milk is 
considerably less in malt than in barley.” * * 
“Previous to these trials, thus arranged, the 
largest quantity given to the brown cow was 
under the grass regimen. The first five days of 
the experiment yielded 4:93 lbs. of butter, after 
which the quantity diminished to the last five 
days of the trial, when the quantity yielded 
amounted to 3°75 lbs., a proportion not superior 
to what was produced in some of the subsequent 
experiments. The same law does not appear to 
hold with reference to the diminution of the but- 
ter as pertains to that of the milk, when the food 
has been continued for some time. We find, on 
the contrary, frequently the amount increasing 
towards the close of the experiment, even when 
it is continued for ten or fifteen days. The 
largest amount of butter was afforded in the 
brown cow by crushed barley. During the third 
Ses 
