VARIOUS METHODS OF SETTING MILK. 69 



decidedly in favor of sweet cream. The best English and 

 Irish butter is made from sweet cream. I was on the fence 

 until I went abroad. After looking into their methods, and 

 eating their butter, I came home a strong advocate of sweet 

 cream ; and to-day I churn all my cream, if possible, sweet. 

 I have a little drawback in the cream that is sent to Boston, 

 and comes back if not sold. That may be very slightly 

 turned. But, if I was to make any butter (as I frequently 

 have orders to do) for a big dinner or other gathering in 

 Boston, I should select the sweetest cream I had, and should 

 feel siu'c that it would j)roduce the best butter. That is a 

 strong point. I have no doubt there are lots of men here 

 who would like to dispute this point. 



Question. How long will that butter keep, made from 

 sweet cream ? 



INIr. Bur.NETT. I have kept it six weeks in a refrigerator. 



Question. In what temperature ? 



Mr. BuKXETT. Fifty-five to sixty-five degrees, probably. 



Question. How much more expensive would it be to 

 churn whole milk than to churn the cream? Could it be 

 done ? 



Mr. Burnett. You would not get as good results. It 

 could be done with the centrifugal. It is done abroad in 

 certain countries. In Holland, I think, whole milk is churned 

 to a considerable extent. They want to use their butter- 

 milk for cheese. 



Mr. Bond. You would not get the same quantity ? 



Mr. Buenett. No, sir. 



Question. How old is your milk before you put it into 

 the centrifugal? 



Mr. Burnett. We separate in the morning. Part of it 

 is twelve hours old, and the rest is from morning's milk. 

 Our mUk, at this season of the year, does not begin to come 

 into the dairy much before half-past seven. We begin as 

 promptly as possible at the dairy in the morning, and we 

 run the milk as fast as it comes in. Just before I churn, I 

 bring it up to a temperature of about fiftj'-four or sixty-two 

 degrees. When I churn in very cold weather, I bring it up 

 to sixty-two ; in summer I churn at fifty-four. 



Question. Have you noticed any difference in the cream 

 which has been cooled and that which has not ? 



