70 BOARD OF AGRICULTURE. 



Mr. Burnett. Very great difference. The moment the 

 cream comes from the centrifugal, it is at a temperature of 

 about seventy-five to eighty degrees. It is plunged at once 

 into ice-water, and reduced to forty degrees ; and that cream 

 will keep very much sweeter than it will if it is set aside, 

 even for two hours, and then plunged into ice-water. If it 

 is set aside for six hours, it is almost impossible to keep it 

 sweet for twenty-four hours. 



Question. Without regard to souring, how is the butter 

 from it? Is it more easily obtained, and better, when the 

 cream has been cooled, and then raised again to the churning 

 temperature ? 



Mr. Burnett. Yes : I am very strongly in favor of that 

 practice, and carry it out in my own operations. Just 

 exactly what the difference is, I am not prepared to state 

 from my own experience ; but, after talking with some of the 

 best dairymen in Europe, and reading their experiments, 

 pounds of milk for pounds of butter, I have adopted it. I 

 have no figures now to back it up ; but I intend to try the 

 experiment myself. 



Dr. Wakefield. Is there any difference in the color of 

 the butter from cream raised in this way, or from deep set- 

 tinfj or shallow setting? 



Mr. Burnett. Yes : we notice a slight loss of color from 

 the centrifugal machine. I am not prepared to say from my 

 own experience (I wish Professor Alvord would answer 

 that question) ; but I think there is a little better color 

 obtained from milk set in round pans than from the deep 

 pails. 



Dr. Wakefield. Is it so marked that it is objectionable 

 in the market? 



Mr. Burnett. No : the difference in the color from the 

 different settings of the milk is scarcely perceptible. It 

 takes good young eyes to detect it. 



Mr. Sedgwick (of West Cornwall, Conn.). Does it not 

 take longer to churn sweet cream than it does sour? 



Mr. Burnett. Yes : the time is extended on my churn- 

 ing some fifteen minutes by using the sweet-cream method 

 that I have adopted since I returned this fall. 



Mr. Bond. Do you get as much butte;r from sweet cream 

 as from sour ? 



