VARIOUS METHODS OF SETTING MILK. 71 



Mr. Burnett. I think we get more, or fully as much, 

 certainly. The difference is very slight. 



Question. I would like to ask whether a cliurning from 

 sweet cream should not keep longer than six weeks? 



Mr. Burnett. That was simply a little experiment that 

 I tried. When we stop this machine, there are big bunches 

 of cream on the side; and 1 took some of those bunches of 

 cream, and whipped them up in a bowl, and made a few 

 ounces of butter, which I kept in a refrigerator for six 

 weeks. I am very happy to say, that the demand is such 

 for my butter now, that I cannot keep it hardly six hours. I 

 have not set any butter aside to try for any length of time. 

 Mr. Weston, the inventor of this machine, last May asked 

 me to salt down for him forty pounds in a stone crock ; and 

 he came to me last week, and said, " My butter is just gone. 

 It was perfectly delicious." It was salted only four ounces 

 to ten pounds. He used the last of it last week, and came 

 to me for some fresh butter for Thanksgiving. But he said 

 that was just as good as fresh butter ; he would not ask for 

 any better butter ; that it was uniformly good up to the very 

 last. 



Mr. Cheever. Has this new principle been applied in 

 the dairy in any other way, than for separating cream from 

 milk, successfully? 



Mr. Burnett. Last winter I had a little basket made to 

 set into a large centrifugal machine that was just the diame- 

 ter of this basket. It went into the machine, and was 

 fitted on to a core that is on the inside of the machine to 

 run the spindle into, to run the machine. It was made like 

 a sugar-extractor. These centrifugal machines are used 

 more extensively in the manufacture of sugar than in any 

 other branch of industry. They have come now into general 

 use, — so much so, that any refinery which has not its centrif- 

 ugals cannot compete with those that have. I obtained, as 

 I say, a little basket made after the manner of a centrifugal 

 sugar-basket, with small holes about a sixteenth of an inch 

 in diameter perforated all around the sides. I placed iii 

 that basket a bag of butter, started my machine, and »an it 

 thirty seconds ; and, at the end of the thirty seconds, stopped 

 it as soon as possible. I found, upon taking my bag of 

 butter out, that, even under pressure, I could not get the 



