158 BOARD OF AGRICULTURE. 



changes are so rapid, that in ten minutes after it has been 

 exposed to the air, the odor is most offensive. What that is, 

 and more about it, I shall be able to tell within a week, as it 

 is in the hands of two chemists for examination. 



Question. Is there a continuous flow of new milk into 

 the machine ? 



Mr. Burnett. We do have almost a continuous flow. 

 Mr. Bond has an arrangement which he has shown me to-day 

 which I hope will produce a continuous flow. But we run 

 the machine for five minutes without putting any milk into 

 it ; then we slow it up a little, because, when it is running 

 at this very high rate of speed, for the safety of my dairy- 

 men I advise them to slow up before they open the valves. 

 It is not necessary : it is only done for safety. We perhaps 

 drop five hundred revolutions, and then we let in a continu- 

 ous flow of milk. Then we run for fifteen or twenty min- 

 utes, and slow up for about five, and, while the machine is 

 running slowly, we are running off the skim-milk. The 

 pressure is so great on this milk, that it will fill a forty-quart 

 can in about a minute, through those little holes, which are 

 only a quarter of an inch in diameter. I never saw any 

 thing like it. The amount of milk that comes through these 

 little openings at the back of this machine is tremendous. 

 The skim-milk is thrown off more violently than the cream. 

 It comes out in the shape of froth ; and, as you see it in the 

 pail, it looks like the most delicious frosted milk. I put a 

 little of it on a piece of board, and run my finger through it, 

 which knocks the air-bubbles out of it, and then I see the 

 finest kind of blue skim-milk. I think it has all the prop- 

 erties in it, except the cream or the fatty part. It has this 

 poisonous matter that we get on the back wall of the 

 machine taken out; and I think that skim-milk will keep 

 longer, and is a better article for food, than ordinary skim- 

 milk, although it does not contain as much cream. 



Dr. Wakefield. Have you ever set it for cheese ? Do 

 you know any thing about the curd ? 



Mr. Burnett. No, sir ; I have not. 



Mr. Cheever. Does your skim-milk also need icing to 

 be kept, as your cream does ? 



Mr. Burnett. Yes. My skim-milk will keep longer 

 than ordinary milk; but from the experience I have had 



