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KENDAL FARMERS' CLUB.......................................#6
The true test of the quality of milk is the amount of cream that it will throw up, and this is very easily ascertained by placing the milk in a glass tube, and letting it stand until all the cream has come to the top, when the line of separation between the cream and milk, which is quite clear on close inspection, shows exactly the percentage of cream which the milk yields.  This as I said before, is a very varying quantity, varying both with the character of the cow and the manner in which she is fed.  The Alderney cows give the most cream, as much as 15 per cent.;  but then it must be remembered they give comparatively little milk, and are what we call very bad to feed off.
I will just then repeat, the cream test is the only certain guide as to the quality of milk, and you see how easily the test is applied.  I intend to get a lot of milk tubes and shall be most happy to give them to any one who cares to have them.
I had intended experimenting before you with an atmospheric churn,, showing how very quickly butter can be made from fresh milk, with unvarying certainty if the conditions of the milk as to temperature are carefully observed.  But though the experiment might and would have been interesting, I am not sure that it would have been instructive, as I have not yet been able to satisfy myself than beyond leaving the butter milk quite sweet, and such as no one would object to drink,  the atmospheric churn does what it professes to do.  I believe it makes better butter, but it professes to get more of it out of the milk, and this is the point I haven't yet made out satisfactorily.
If you go to the shop in London where there is one of these churns constantly at work, you see a very astonishing result, but then they always operate upon Alderney milk, and I should like to be quite sure that they don't add some extra cream to it.  The next time I go to London I shall take a can of my own milk with me, and make them perform on that.
I hope they won't say so long a journey has disagreed with the milk, but I think if I have the can quite full (2 quarts is sufficient), and string it up at the top of the railway carriage, it won't take much harm, barring always a collision.
But I will just read you another extract from the same number of the journal of the Society of Arts, from which I got my information respecting the London Company formed to sell pure butter milk (vide page 357, 1st column).
And now before I conclude, I must say a word about the quality of butter.  Not about the churning process, excepting that I should suppose the same rule as to temperature would hold good for churning cream with the ordinary churn, as for churning fresh sweet milk with the atmospheric churns.
to be continued.................................................