VARIOUS METHODS OF SETTING MILK. 67 



fat in the skim-milk, which was verified by analyses, since 

 the skim-milk of the centrifugal contained from .25 to .44 

 per cent fat ; that of the ice method, between .34 to 1.54 ; 

 Holstein method, .40 to 1.03 per cent: average during the 

 year, .35, .02, .58 per cent. 



On the 27th of July (last summer), while abroad and in 

 Paris, I received a written invitation to be present at a trial 

 of the German Ledfeldt machine, which was to be given 

 to a few French savants in agriculture at the Show and 

 Experimental Rooms of Gustave Stahmann, No. 11 Rue 

 des Immeubles Industriels. Taking two college-friends who 

 spoke French fluently, I presented my card, and was very 

 graciously received by the proprietor and by Ledfeldt him- 

 self, whom I found most agreeable, and, to my surprise, 

 interested in the Deerfoot Farm, and that he had in his 

 pocket a copy of my address before the American Dairy- 

 man's Association. 



The machine was a small one, twelve or fourteen inches 

 in diameter, and speeded at three thousand revolutions per 

 minute, and had a self-delivery. Our experiment, of which I 

 have a record, only proved its capacity of delivering above 

 twenty-five gallons per hour. 



He also strongly advocated the cooling of the cream in its 

 delivery down to 35° or 45°, and churning in small creamers. 

 He also told me that there were about two hundred of his 

 machines in use, — quite a number in Brunswick, Germany. 



During the lecture, the centrifugal process was illustrated 

 by Rev. Mr. Bond, who filled several small glass tubes with 

 fresh milk, and, after operating the machine about fifteen 

 minutes by hand, the tubes were passed around among the 

 audience, showing about seven per cent of cream on top. 

 Mr. Bond stated that the percentage was rather small, owing, 

 probably, to the fact that the milk was not very rich. 



Question. What kind of a churn do you use ? 



Mr. Burnett. I use an old-fashioned barrel-churn, such 

 as is used in England and Holland, fifty-gallon capacity, 

 with three stationary floats. Between the staves, in three 

 equal parts of the circumference of the barrel, is put a strip 

 of wood about four inches wide, that acts as a stationary 

 dasher. It takes from seventeen to thirty minutes to churn 



