VARIOUS METHODS OF SETTING MILK. 63 



butter to 20.46 pounds of milk. This was churned, after 

 standing twenty-four hours, at 60°; and it took fifty-three 

 minutes to bring tlie butter. I wish to call your attention 

 to the difference of temperature in the churning of the two 

 different lots of cream (ten degrees in favor of the cen- 

 trifugal), and the length of time occupied with that cream 

 (only seventeen minutes against fifty-three of that from the 

 pails). About these same results in favor of a slight gain for 

 machine were obtained from many subsequent experiments. 

 Wishing to try the effect of old milk, I took (July 1), and 

 set a portion of the morning's milking, thoroughly mixed in 

 pails, in a tank, the water at from 45° to 50°. The next 

 morning, twenty-four hours afterwards, a hundred and sixty- 

 five pounds run through the machine yielded eight pounds, 

 or a pound of butter to 20.62 pounds of milk. A hundred 

 and twenty-six pounds skimmed carefully in the pails by 

 hand yielded six pounds, or a pound of butter to twenty- 

 one pounds of milk. 



As you will observe, in all my trials there is a slight gain 

 in favor of the centrifugal machine over the ordinary meth- 

 ods ; and the Germans, with their repeated experiments, have 

 also invariably found a gain of from six to twelve per cent. 



The cream obtained by this method is remarkable for its 

 peculiar sweet flavor and smoothness. Running it off slowly, 

 then cooling below 50°, it is even thick enough to cut with 

 a knife. From " The London Farm," July 2, 1877, I obtain 

 the following analysis : — 

 Water 



The skim-milk is very thin and blue, and has a hard, 

 peculiar flavor, although perfectly sweet, and remarkable for 

 its freshness, like the cream. My chemists, Messrs. Lawrie 

 and Terry of Boston, report the following analysis : — 



Water 89.68 



Fat 90 



Caseine, etc. ........ 4.24 



Milk-sugar 4.44 



Ash 74 



100.00 



