HOW TO APPLY THE COLORING. 153 



It is a color. It is dissolved in an alkali as simple as the 

 alkali used in all your bread and in cooking. 



I want to say one word in regard to its use, and it is for 

 that I arose. If the best butter-coloring that was ever in 

 the market (and I think there is none that I would rather 

 have than Wells & Richardson's, which has been alluded to) 

 is put into sour milk, or into any acid whatever, the color 

 is liable to, and probably will, be changed to a reddish hue. 

 Chemists and dyers know very well that colors can be 

 changed very easily by a slight chemical process. This 

 coloring, if brought into contact with sour cream, does pro- 

 duce a reddish tinge. If used in sweet milk exclusively, the 

 coloring is more satisfactory to the large mass of customers 

 than the color produced by carrots, and is as near like June 

 butter as the best carrot-juice that can be squeezed. If you 

 are making butter from sweet cream, you may use this color- 

 ing in the cream, and churn it. If you are using sour cream, 

 you had better add your coloring to the butter directly after- 

 wards. My own method of doing this I will give you. The 

 coloring is a liquid which flows as freely as water. A drop 

 of it will color a pailful of water. It is perfectly soluble. 

 I simply saturate clean white pulverized sugar, that I may 

 hold this color until I work it in. When my butter is worked 

 from the buttermilk, and is ready for salting, I add this little 

 amount of coloring necessary, and then work it in with the 

 salt. When my butter is worked to an even shade, I know 

 my salt is worked in evenly. The color then is as natural 

 as any artificial preparation will produce. 



The Chairman. Mr. Edward Burnett, the owner of the 

 Deerfoot Farm in Southborough, one of the most famous 

 farms for butter-making in the State, and the proprietor of 

 the first practical centrifugal machine for separating cream 

 from milk, is here, and I will ask him to explain to you a 

 little about that machine. 



Mr. Burnett. Mr. Chairman and gentlemen, I am a 

 mere boy in the business of dairying. I have been only ten 

 years at it, and I see before me many farmers who are old 

 enough to be my grandfathers. I have, it is true, probably 

 the largest centrifugal machine in the world, and the only 

 one that is being used daily in this country. The Rev. Mr. 

 Bond of Northboro' has a small centrifugal machine below, 



