. The dairyman's manual : a practical treatise on the dairy, including the selection of the farm. Dairying. ^78 tse datryman s manual. A study of the illustration (figure 50) will clearly explain the mechanical effect of the churning. It repre- sents a sample of thick cream taken from a Cooley jDail after the milk had stood forty-eight hours and the cream had consolidated until it had fifty per cent of butter in it (a quart of it made two pounds of butter), and was almost of the consistence of clouted cream. It will be seen that the globules of butter have gathered into masses, each mass formi
. The dairyman's manual : a practical treatise on the dairy, including the selection of the farm. Dairying. ^78 tse datryman s manual. A study of the illustration (figure 50) will clearly explain the mechanical effect of the churning. It repre- sents a sample of thick cream taken from a Cooley jDail after the milk had stood forty-eight hours and the cream had consolidated until it had fifty per cent of butter in it (a quart of it made two pounds of butter), and was almost of the consistence of clouted cream. It will be seen that the globules of butter have gathered into masses, each mass forming a nucleus for a larger aggre-. Fig. 51.—GRAIfULAR BUTTER AS IT COMES FROM THE CHURN. gation. This particular lot of cream, eighteen and a half pounds in weight, was prepared for churning to ascertain the time required. It is easily seen that cream such as this might be supposed to churn very quickly, because the butter globules had already come together in con- siderable loose masses. The butter was made and taken from the churn in the form shown at figure 51, in eight and a half minutes, the churn used being the Eec-. Please note that these images are extracted from scanned page images that may have been digitally enhanced for readability - coloration and appearance of these illustrations may not perfectly resemble the original Stewart, Henry. New York : Orange Judd
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Keywords: ., bookcentury1800, bookdecade1880, booksubjectdairyin, bookyear1888
