Eastern times. [volume] (Bath, Me.) 1846-1857, 1852-04-15
Butter Making.

1t is very general opinion among diary wo-
men, that more butter is obtained from a given
quantity of milk when set in pans partly full,
than when full. If this is true, it is well worth
knowing; if not great deal of useless labor
is expended. AS the question has been asked
me often, and | could give no answer, deter
mined to make the trial
On the morning of the Goth of November,
the milk was strained altogether into tub
1t was then dipped out into a pail holding five
and half quarts, which was carefully filled to
the brim. Pains were taken that if any rich
milk or cream had risen to the top, it should
not be SKINNED off, as it were by dipping.
The first pailul was turned into one pan, and
the second into two, and SO on alternately.
There were eleven of the former, and twenty
two of the latter. They were placed on the
shelves of the milk room alternately, lest the
difference of position should affect the result
The milk stood till it thickened, which was
about four days. The full pans thickened
sooner than the others.
As there was not quite enough cream of each
kind for suitable chnrning, and that not a
particle be lost, considerable milk was taken
off in skimming. The cream from the half
filled pans was very little warmer when put
into the churn, than the other. 1t could hard
ly be perceived in the cream, but it came soon
er and was trife softer to work over. When
weighed, there were six pounds and seven
ounces, from the full pans, and six pounds
and two and a half ounces, from the pans
bali filled.
This was an unexpected result, but
could conceive OF no vltialing cause unless
possibly The slight difference Of temperature
i'll the cream might affect it, The pans were
of the usual size the bottoms being about
eleven and half inches in diameter. The
milk stood two aud a half inches deep in the
full pans. A pound of butter was obtained
from nine and fye-eighlhs quarts OF milk.
To verify this experiment, or detect mis-
takes if any, | repeated it. On The morning
of the 29tll and 30h of Novembe ber, two hun-
bred aud ten quarts of milk were set with
the same precautions as before--six quarts
in the full pans and three in the Others.
This Stood nearly week before skmming.
No difference in temperature could be per-
ceived in the cream when put into the churn.
II there was any difference IN the butter, that
from the full pans was tr1e softer than The
other the reverse Of the former experiment.
From the full pnns there were obtained
twelve pounds and ten ounces of butter, and
| from the others twelve pounds and one ounce.
The difference in this was about five
! and half per cent. the same as in The for
mer trial. The milk stood in the full pans
TWO aud seven tenlhs inches deep. A pound
OF butter was obtained from eight aud half
quurls Ii is all of three times as much
work 10 skim the half-fiIled pans as the 9th
ers.
The question then arose, whether still
larger dishes were not better. Another trial
was made, by setting two hundred and eight
! quarts, with the same precauIion as before,
one halt in pans holding six quarts, and the
| other half in those holding twelve quarts,
FROM the small pans were obtained ten
| pounds and fifteen ounces, and from the larg-
er ones eleven pounds aud three and a half
| ounces. The difference in tlls case of four
aud half ounces, was about two and ha If
per cent. in favor of the large pans.
| The reason that the full pans each time
| gave The most butter, cannot give ; but
think the result is owing to unequal evapo-
ration. The amount of cream and skim
milk is much less than the new milk. The
milk from Que full pan and two half pans
was measured, and that from the full pan
was half punt The most, or one twenty
fourth OF the whole. THIS is four and one
sixth per cent, about the same difference as
IN the butter. Ii this is not the reason, can
conceive OF no other.-Cor. Genesee (N Y
| Farmer.