68 BOARD OF AGRICULTURE. 



the cream from the centrifugal macliine. I do not like to 

 churn cream tliat is as thick as it comes from the machine, 

 and I generally add one part milk to two parts of cream, to 

 reduce it. I think INIr. Chcever will agree witli me, that 

 very thick cream does not produce so good butter, nor 

 produce it so quick. 



INIr. Cheever. Nor so much of it. Can tliis sj'stem be 

 adopted by individual farmers, or must we co-operate, and 

 have the work done in large establishments? 



Mr. BuKXETT. INIy honest opinion is, that it will not pay 

 to run a centrifugal machine by power with less than two 

 hundred cows. To run a centrifugal by hand is a great deal 

 of work: it would be like churning every day. I believe 

 the thing will be made practical. I think that witliin ten 

 years, as soon as the controversy about patents is settled, we 

 shall have small centrifugal machines that it will be prac- 

 ticable to use on small farms. At present these macliines 

 are quite expensive. In Germany they cost from a hundred 

 and fifty to a tliousand dollars. I have, I believe, the only 

 three large machines in the country, and they cost to build 

 from four hundred to five hundred dollars. The material 

 and work on the basket of the first centrifucral machine cost 



O 



three hundred and ciglity-five dollars. They must be made 

 better than any common agricultural machinery: they would 

 kill off all the farmers within a five-mile radius if they were 

 made like the horse-rakes and mowing-machines of the 

 present day. 



Mr. Waee. How long have the macliines been in use in 

 Germany ? 



Mv. Burnett. The first machines were brought out in 

 1877, by Ledfcldt, in Brunswick, Germany. In actual ex- 

 perience with the centrifugal machine, the cream produces 

 better butter by reducing the temperature. If I cannot 

 churn my sweet cream immediately, I put it in ice-water, 

 and reduce it to forty degrees, and churn the next morning 

 perfectly sweet cream. I am a strong advocate of sweet 

 cream. 



Qcesttox. Is the amount of butter as great from sweet 

 cream as from sour? 



INIr. Burnett. All the European experiments which have 

 been conducted during the last six or seven years have been 



