The hornet., 1843-08-01

Il Efp,rinsan gsd Otiyfwion - a. 10.
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Highlander AyfemtHal N3saiy ~ HrailanJ,
f. Re- PAPER entitled hHspeuHsHff aad Dlasfya.
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iof fWHl, waf fesi tY fis 4aU.sK These e.
paffWfnfa were mais ~ connection ulih tha
F Bts bemm. NJ liverpool wlia had pad Hoh
tifehliau a. ihe tlL4eei. aad 4aa.stAAea maaaa-
i8HgaslIy given vi ~ llgsisef. nov n I'm.
d4u. The atfehmsHien ht1 q dgifg n fsuf
tnlHatluet ef Aga eawf "a their dl4lats4ll igt
SITTER numerous preliminary bi4it. fef feun1
iiHf ihh u1fnefiFfl results. 80 fle gu8Hdtg "A
iif hutfef ghHHed. wefa matf aalam aud
ufitlfiafF. wtea sBeh sfnt nmenf sas fuafla
~ few pHfs 1HlF fhf ieusfff fsuI fhut
h fUnI a1 IH discs vessel niHeG enalie1
tIrm r. H.fefFe ths ff8Rtass "a ffa operation,
90 faleat be pneiuee more 80 .afaIlr. and uae
10 mote d#hTHfa balanaa f8ata#ffs.H f6e walsht
ol i.fe butter obiaiari fhs htewtsa eaa.
hIet il.em 70 make tlA comparative etpen
#eHt Hft ihe mHs uis, aH ffs mmH day.
fHlt regarded "a 81 teeHgal lmpHffHHae. A.
f.e riclHft. even If ihH samf eoW'a milk. i
tHI.H f. vary ruuH lemh.y from day lD dag, ae.
r1fd.na 10 ibe nature af bee loud. health, and
possibly too, according 10 tho state ul the
weather Iuf time which had elapsed since
the last enlying vas also found a. have much
influences oa the quantity ~ The butter
The quantity ul butter wis smallest, and
thc proportion ot checsy matter greatest. iust
after caIvinH and generally speaking. the
mllk ol those cows which yielded tho least
quantity was richest in buttymceou matter.
One OF the principal objects In view was 10
lsccran the compaaiiycadyantagci Of ohufn.
Ing:
/. Sweet cream alone
2 Sweet milk and cream together.
3. Sour cream or That slightly acid.
T. Sour milk and cream together.
>. Scalded cream or what Is called cio,tcd
'ream as praeiced in Dovonshre.
The principal results OF the experiments are
he following:
|. That the addition Of some cold water
Iurag churning facilitates tho process. or the
separation 0 the butter; especially when the
,ream is thick and the weather hot.
2. The cream alone is more easily churned
han a mixture of cream and milk.
3. The butter produced from sweet cream
las the finest flavor, when fresh, and appears
o keep longest without becoming rancid: but
hat the buttermiIk so obtained is poor aud
mali IN quantity.
4. That scalding the cream according TO
he Devonshire method, yields the largest
quantity of butter, which, if intended for inn
1edate use, is agreeable to the palate, and
eadily saleable; but if intended TO be salted,
; more liable to acquire, by keeping, rancid
avor.
The process of scalding is troublesome, and
ne milk, after the removal of the cream in
oor and often would be unsaeable from the
lste it has acquired from heating.
5. That churning the milk and cream to-
ether, after they have become slightly acid
GEMS to be the most economical process on
le whole; because it yields a large quantity
{ excellent butter, and the buttermilk is good
uality, point Of some importance where
uttermilk is largely used as an article of diet,
it is in Lancashire.
6. That the keeping of butter in sound
ate appears 10 depend on its being obtained
5 free from uncombined albumen, or caseine
nd water. as il can be by means of washing
nd working when taken from the churn
The author mentioned the interesting fact
rat, in the course of his experiments, he
,und when sweet milk and cream were
burned together, and though cold water was
1ded, after, an hour and halt, and then after
lree hours churning, not a particle of butter
'as obtained.
WHOLESOME ADVICE.
1