...butter comes quicker ; but the quantity is diminished, and the quality is very inferior. The temperature at which butter from cream can be obtained in the greatest quantity, and of the best quality, is 53J of cream, and 57J in the churn before butter comes. When the heat is below 50, it should be...

...by being so long under the churning process. From these experiments it appears, that the temperature at which butter from cream can be obtained, in the greatest quantity, is 60 degrees in the churn, just before the butter is formed, or 56 when put into the churn. The best...

...The best quality at a temperature of 51 deg. in the cream, and 55 deg. in the chum. " The temperature at which butter from cream can be obtained in the greatest quantity ind of the best quality, is the medium of Exp. No. 1. and 2, or 58} deg. of cream, and 57^ deg. in...