The daily union. [volume] (Washington [D.C.]) 1845-1857, 1851-04-23
orally that at 81 days before parurlion ii was highest
being oo4 and lowest 1t days after parturlion, being

orally that at 81 days before parurlion ii was highest
being oc4 and lowest At days after parturlion, being
f033
Cream cannot rise through great depth OF milk If
milk therefore desired oIeian its for time, II
should be put into deep, narrow dish and If II be de-
sired free it most completely Of lis cream, II should be
poured into broad. flat DISH not much exceeding one
inch in depth The evolution oil cream Is facilitated by
rise and retarded by depression OF Temperature AT the
usual temperature OF the dairy. al So Fahrenheit all the
cream will probably rise in ;hiysx hours, and al TO- II
will perhaps all in half that time and when the milk
kept the freezing point The cream Will rise very
slowly. because 1t becomes partially soldihed Lassagne
found no difference in the ratio between the buIks OF
cream and whey from the COW, fed on beet root,
hay, and straw from AZ days before 10 days after par
turlon, when the quantities were 200 volumes OF cream
to 500 OF whey but by 80 days alter partunon the vol
ume of had decreased TO a. and that OF whey had
increased 936 and by that time the water in 100 parts
Of milk had also increased TO 90,
Cream does consist wholly OF fatty matter (bui-
ts0 observes Professor Johnston but the gobules OF
fH they rise, bring up with them variable proper
ton OF the curd OF the milk and also some OF
the milk sugar. II is owing TO the presence OF sugar
that is capable OF becoming sour while the casen
gives the properly Of eardng when mixed WIN aed
liquids with acid fruits The proportion Of cheesy
matter in depends upon the richness OF the milk
and upon the temperature al which the milk Is kept during
the rising OF the In cool weather the aity mat
Ter will bring up with large quantity OF The curd and
form thicker cream, containing greater proportion OF
cheesy matter. The composition OF cream, therefore, Is
very variable--much SO than that OF mk-and de-
ponds very much upon the mode in which il is collected
though thin Cream al SPECIFIC gravity OF l02if, &C
cording to the analysis of Berzelius, consists Of
Butter, separated by agitation 90
Cnrd. separated by coagnlatlng the buttermlk o33o
Whey 91o
100 U
The quantity Of cream which any given milk contains
can be easily measured by the gaaetomster, which con-
ssts of narrow tube OF glass not more than inches
in LENGTH of which is divided into 100 parts and on
being filled with milk to the top Of the graduated scale
whatever number Of degrees the thickness OF the cream
embraces will be the per centage of the yielded BY
the milk For example. il the cream covers lines OF
the SCALE il is per cent if lines, per cent.
NJ Raspa alleges that the dairymen IN the neighbof,
hood OF Paris lake Oft the cream from Their milk and
supply its place with sugar, and emulsion either
Of sweet almonds or hemp-seed Milk is sometimes
aduerated by the addition of starch, and sometimes
portion of carbonate Of potash is added 10 TO prevent
from curdng have detected magnesla in cream IN
Holland put in 10 thicken it. In London the milk is
SO adulterated with water that some dairymen have
adopted the practice OF driving their cows along the
Streets and supplying it their customers direct IRON
the COW Both the milk and cream obtained from the
diaries in the neghbohood of Edinburgh are generally
free from adulteraiion The material put into the
milk in the public diaries Of Scotland is water.