Green-Mountain freeman. [volume] (Montpelier, Vt.) 1844-1884, 1855-06-14

BUTTER MAKING.

Our attention mas recently Deen calleu W
very valuable and eminently practical Prize
Essay, read before the Royal Agricultural
Society of England. We published several
articles on this subject in our last volume, and
are happy to find our own views confirmed by
the very careful and scientific experiments
the results of which are given in the report
described. We beg leave to call the attention
of all our farmers to the following portion Of
this subject, being all that relates to their
particular business. The experiments were
conducted by Professor Tsaill and the late DIR.
Bullock Their accuracy was subsequently
tested by the writer of this essay, and his re-
suits, with one exception, "agreed remarka-
bly, with those made by the gentleman named.
One series consisted Of the comparative
quantity of butter yielded by the following
l. Sweet cream churned alone.
2. Sweet milk and its cream churned to-
gether.
8. Sour cream churned alone.
4. Sour milk and its cream churned together
5. Scalded or Devonshire cream charned
alone.
On the 24th of May, the milk of four cows
was drawn into the same vessel, passed through
strainer, and then divided into five portions
of six English pints each, which were placed
in similar basins of earthenware, in place
the temperate re Of which ranged from IS > to
60 Fahr..
Monday, 25th.-The temperature of the
air was very hot, 76deg but that Of the milk
house, BY constant eyaporaticn-cf swater, was
kept about 60dog. -. - I - -
Teusday, Goth. Thirty nine hohrsafter the
milk had been drawn from the cows it was
removed from below the cream Of MOL and
No 3 by syphon; the cream from No. /,
and the milk and cream from No. 2swere i'm
mediately churned in glass vessels.
No. Sweet cream churned alone. From
previous trials it was found that the addition
Of cold water to thick cream facilitated the
separation of butter half pint of water was
added to the cream; the temperature of the
mixture to the commencement of churning was
62deg. In fifteen minutes butter appeared in
grains; the churning was continued for twelve
minutes longer, or twenty-seven minutes in all
when the temperature was found at 70deg.
the butter was collected, but from the warmth
of the weather was very soft. 1t was put into
cold water until the next day, when it was
worked and washed in the usual way, and
weighed 1856 grains. 1t was of good color,
and perfectly well favored.
No. 2.-Sweet milk and its cream churned
together. The mixture of sweet milk and
cream was churned at the same time; though
cold water was added after one and h. 1
hours churning no butter was seen. The
churning was continued three hours without
obtaining butter.
No. 3.-Sour cream churned alone. On
Thursday, the 2Sth of May, the cream of No.
3, which had been separated on Tuesday, and
placed in the milk-house, was now slightly
acid, and was churncd after half pint of cold
water had been added to it. In twelve min
utes butter appeared; and in eight minutes
more united into one mass. During the churn-
ing the temperature of the cream had risen
from 45deg. to 63deg. The butter was we'll
washed and worked, and weighed 1865
grains. The color and taste were good.
No. 4.-Sour milk and its cream churned
together On the same day, 2Sth May, the
milk and cream churned together, and half a
pint of cold water added. 1t was fully fifty.
seven minutes before any butter appeared, and
before the churning appeared to be complete
ono honr and fifty minutes had elapsed, show.
ing clearly that more time lie rcquirod TO .eAa-..
milk and cream together than to obtain the
butter from cream alone. The butter was
diffused in small grains, and when washed and
worked as long as any color was communicated
to ted water it weighed 1868 grains. Colo,
paler than the last, but good of flavor.
No. 5.-Clotted cream churned alone. On
Tuesday, the 26th, the mi Tx and cream of No
5 were placed in vessel of warm water until
the temperature of the milk rose to 156deg.
a Devonshire dairy-maid assisting in the CD.
GRAFTON. The milk was drawn from below the
cream by syphon, the latter being kept cool
until the following day, when it was churned
1t was ascertained that by churning the
milk of Nos. and 8, q few more grains Of
butter could be obtained on some occasions
but on no occasion from No. 5, so completely
does the scaldlng process separate the butyra
ceous matter from the milk. The butter o.
No. 5, when well worked and washed, weighed
1898 grains. 1t had a rich yellow color, aud
tasted agreeably.
Similar experiments were repeated, the re.
} suit of which was that the largest amount o.
butter was produced by the Devonshire meth
cd; the next in quantity by churning the
milk and cream together when q little acescent
the third in quantity was afforded by cream
) kept till it was slightly sour. The smalles,
: quantity was obtained from sweet cream but
on no occasion was butter obtained by churn,
ing sweet milk alone.