Show BUTTER MAKING our attention has lids recently reci aly teen called to avery every valuable and eminently practical prize e ilav eay ay read nad lefore lefore the nul rul agriculture of england enlund we vie pul pulah Lh d sveri averl argites art aran lles ites ies oa 03 this hul hui ni c it in our mr latt voli aln jin an and d are happ bapp tu to find our own views inifi in i hy by th h aty car fui rui dud stifle iti fie fic experiments the remits ot of are given in report described ve we le beg leg leave to invite thi the attention of all our jal jai 1 aimers almers illers titers to the follow ing por ot of this eulaj et ct heing being hi rig all that relates to their pa t ui ular kr burnss nl ss the elp oem rim nis wen bv by aruti tsi sst i T attl alii and the late dr bulock dulock bolix t to tui r ge was suli suit tested ti sted sled by the arter wr ter of this essay ana Ws hols re suits with one exception 9 arned 7 t A r unal t ets etz isa made by the gentlemen named l fP piou loub plou w b chom doom in nall ian lan d anvil rii ali N one series consisted of the comparative quantity of butten butter yielded ty bythe the following fo 4 af pf f 1 1 jk I 1 sweet cream on tl t A 2 sweet milk and ami its cream chur chut ned 3 sour cream churned mf pe i r ta 4 sour milk and its cream diomed together toie toke tse tai T 6 5 scalded or devon deton devonshire 5 hira hire ajan lolff rt v on the aith of may alit tie is mot mao W fat far dia dil brorn in n the tho sipe tiegs essai wea PES a 5 trev 1 efu ad divided into five lire portions of 0 j ls tints pint inah ch wb w re placed ane are InA piatt platt the temperature tein of 01 which ranged 55 6 11 tica FP cl fahr monday mo aj the tb tt thea thew the is s very tery hot vgo 76 0 but bui that of by po of water was ke kept left pt abono about 60 6 1 Tue tuesday plat play wh thirty nin nih e haars hoars hairs after tm thir ebue nule atle bad beell been drawn fram rpm I 1 be the cows cow I 1 if li was WAI t h he e cream of 0 gor got kb I 1 and 0 no o 31 3 by bv a hrobon the tae 0 no o 1 and 01 he motil milk and creain cream from 0 no o r were ilme time batey cherr chern cherno ta in glass r N no 0 I 1 sweet swett cream churned alane from previous trials it was found that the tub of odid ax water it to thick cream facilitated the itom repe repa raun of ibe tyl til lutt hutt halt a pint of water was ad added ded led to the tike Ae gearri geam arri aili the thi of the mixture at at the of chui chwi was ca in fifteen pai ral dunet I 1 a sta pra grm ts the churning was continued for weite welve welte minutes jear loft ger str ir or awen twenty ty seven simen dai idies an fn ra au 29 muen nuen the aure wa was at the butter wa the warmth at the tle tre weather warm w bacr T wt cold water until the next day ahto 11 it ll was wag wt worked and washed in the usual oual way and weighed 1386 grains trains it was of a bood pim pvn pin and flavored flar flav drw srm x i A and 44 its lit CZ the I 1 ap of beet tweet nilla ralland i crema was churned at the game same time though cold water waver er waded afat afta one W and a laif bell hours alig no buttee benti WB deec WS 8 churning was hours bours wllbur betler no S Z igi on the tho aap t earn warn of NO 3 31 arlof h had paon upa waa rated an in tue in the wap now Elight slightly ly acid add and w ws was os churned after heil half a pint of t tw coia water cater had lad been mud tait talt it la appeared and in eight apers ar tulo into ae de nisia durins during the the ofte orte cren crew err erf aw pad had ad risen from to ac 63 te was WM wa a washed and worked and sd weighed W led trag t gesins grains the coor color ah tai tal te were good so no 4 sour m and ana its cretin chema clema tog tater tUter on the he same day da miar the tle ou together and balf half a pint of cola cold water was added it was artl atty otty seven wren minn minu nii onles orles teis telf defoie derole besore before an any y butten butter S appeared ano and before the di arnin app appeared estred to be gom bom completed bItted one hour and nifty fifty t armed showing clearly that mote more time Is ls to 6 chgan chwan milk and cream together than to obtain the butter from cream alone the butter was diff biked in small email gm gratny grainy an and w when hen ben waited and worked as lons ions as any color ar vig wig to the water it weighed 1568 1968 sos ns Cotor paler than thab the thelast thel lasty ast act but of goba flavor 11 aror avor no ao 5 cream e on tuesday the the mallk malik and crata ft rum fo Q were weve ere placed hamd in a vessel f warm water until the temperature of the milk rose to as imo IWO v a dalry mald ai 9 in the ope opera ratio raflo flon vae tae the rhe milk afe lii dorwn thim thym irom atlow tiow tee tec cream ty a isep the kelpa atol day ilav it gas anta anna artt tined that by churning the m cf nos I 1 anti antl and 3 a few more mote grains of buller butler could pe abe on some come occasions but on no icca aloo rom IS 1 5 cocom to completely does the ing prow prom sei sel laite fbi matten matter arom jrsn tse tie the milt the rhe butter ot of no 6 when ahen well worked and wished embed 1928 vains it aid ald had lad a rich yellow color SM eik iati trembly tre ebly dimitar repeated rei emed eted the of which was oat tauri the largest lar gest geet ambot ama of WT lotu was vas by the Devons Wre method the next iq fio quantity 41 te churning the miend muk no cres cream in together when a little littie the third in qunties was afforded tf by bew klot till 1111 it was L highly so sow BOW ur tae tab smallest was s obtained from weg egweet wee I 1 treib i baw antron on list amisson was butter butler obtained ty by churning sWeet MUk alone in order to jee jec deethe itlie lille on the keeping qualities of the butter obtained ayt byte 40 your prom prow fes fee previously lowly id debased det etall aSed samples we erfe erbe erff io th tb freb free of tse tae atmosphere no I 1 was wag alty alwa ays found to remain longer vl thou any ant rancid taste than thin the 0 nos I 1 os 3 and 4 were nearly on p an if ant any differ cr ence it was in tax fax tavor favor or pf af no 3 no 6 5 beez became leev e rancid more quickly thin no 3 and 0 yoa 4 when wuhen salted for kepl tf about the fame erme in no xo 02 6 arhe huar buer fram scalded cretell ne oft t in ko no 4 frum from sour milk a then in woi ko wol 3 or sour cream and rasely in ko no 19 1 obtained from empet the was supposed to artap drom irom varying proportion of cereto casein and on instituting aso afo ascertain ertain this that zi anted ante d M n preserving imm tto its freshness fresh freEh dess ness i in oser order ta in the fleets of the maln cream of sst 0 bats fats ta of tot muk mus was sepa rate by A a siphon dyphon ini churned ina in a bats jass vies ties sei tte tle was tanned fn an bout about halt half an hour bour but bit the churning was continued for half an hr meer teer q hen ben the bi titter bad jost its fine ri llowd 13 aad baa haa leole leome phie pile and oft merlh verin tie tle egild 1 uld nid remained in the chum th in t T muk bouw bisot be b waw wa wf W and wold ren i bcd dicinit haers in 4 cadd card gater teater layng til exceedingly 1 ft when tsien at of de ui chom churn it was wa lik lir ale aie rather softy and 6 prapas prans vuth was wa i bey be ond the due quant quantity I 1 ityl wmma n cdx emred with the he other experiments in the gaine bame 4 of f milk il ch ave the t llowen T tnt int 1 the sweet cream yielded rd ilis lils N 3 the ai ae d cream artam duly churned yielded 2187 ra lih lib no 4 the trie acid arid milk ani aal iti its cream il adly Y churned d 5 grains f no 6 sc il 1 d I 1 creim cre r im delv churn d 2671 the hutter butter litt r t N I 1 tasted bastid d na neer e r bechtl m el irray soon foon PO n turned d rancid ranni ranel il it was ws found I 1 to taia veny very ry inuss ti I 1 aint j y both ut ot casein and watery flindt whick which could auld odly only y be separated by butier butter p r it is a common opinion in some hat that by addin adding hot bot water to the churn more butter bolter Is ob obtained tanea than by using cold water experiments made lor for the express purpose did not net show that ifie eight increased very much and it w aa amended witha in qualify it generally the appearance of I 1 I 1 I 1 ing ing f the results of the experiments ants above detailed are that thal thai addair add lir of cod cold irater water during churnin they process ur tr the reparation separation sepa sera ration ratton of the butter especially when ft hen the cream Is thick and the weather hot bot and 2nd that team cream ream alone Is more mere deafly easly churned than a mixture a of cream and milk 3rd ard that vatter butter produced prod bcd from sweet eream cream cream has the finest eavor flar when ahns frebe fresia fre and appears to iema rema remain inthe the ion lon gatt P period e without bedural becoming rig tig ran yanc cad TI i A ath that scalded cream or the ai hopshire r method yields the tiie largest quantity of butteri butter but it if intended to be salted Is most liable to acquire a rancid flavor ly by keeping leeping oth that churning the milk and cream together after alter they become slightly acid add I 1 ts the most economical 1 I procesa for districts where buttermilk butter milk cannot besold behold whisty whilst at the same time it yields a large arn ain brint STint ol 01 excellent butter |