QUALITY OF CREAM. 159 



during the last two months in shipping milk to Boston, and 

 selling to wholesale men, I find that the only safeguard is to 

 ice my milk down to forty degrees the moment it comes from 

 the machine, because a great deal of this milk that goes into 

 my machine still has the animal heat in it ; and with that 

 animal heat I will not say we get a better result, but we get 

 a more rapid result, than we do by cooling it. 



Dr. Wakefield. Is the skim-milk increased in heat, or 

 diminished, by the process of churning ? 



Mr. Burnett. It is diminished. The rapidity with which 

 this machine revolves creates a tremendous current of air. 

 As you stand by the machine and look into it, you will feel 

 it strike your face. You will find, that, when the machine 

 wabbles much, the current of air is tremendous. It cools 

 the milk, I think, two or three degrees. We obtained a 

 very good result, when we first started the machine, by 

 filling it with milk, and then stopping it, and taking off the 

 cream. We got immense junks of cream that we could 

 take up with the thumb and finger and put into a vessel. It 

 was like a piece of soft sole-leather. 



Question. How much power does it take to drive it? 



Mr. Burnett. This summer my dairy was run by a 

 three-horse-power engine and boiler. It was rather difficult 

 to start that machine with that : it required a good deal of 

 care. This machine is so heavy, that it requires some care to 

 start it ; but, with my present fifteen-horse-power boiler and 

 ten horse-power engine, it can be done very easily. To 

 show how perfectly the machine I have is made, I will say 

 that it runs eighteen minutes by the watch after the power 

 has been taken off. 



Question. Have you ever tried any milk after it was 

 twenty-four hours old ? 



Mr. Buknett. Yes, sir. I buy my milk from about 

 twenty farmers. The night's milk is always cool. It is 

 treated for me just the same as if it were going to Boston. 

 So that half of my milk is at least twelve hours old, and a 

 great deal of it fifteen, sixteen, and eighteen hours old. I 

 have run milk that was twenty-four hours old. It does not 

 make any difference, except that it takes a little longer time. 



Dr. Wakefield. How long is the process of converting 

 that cream to butter compared with the old process ? 



