160 BOARD OF AGRICULTURE. 



Mr. Burnett. I think we gain at least one-half in time ; 

 that is to say, where it took me, with the old New-York 

 State barrel-churn, forty minutes to. churn my cream from 

 the deep pails, I now do it in fifteen or twenty minutes, and, 

 as I say, with from five to ten degrees lower temperature, 

 which I consider a great point. 



Question. In the same churn ? 



Mr. Burnett. In the same churn. 



Dr. Wakefield. Will you state the comparative time 

 that it takes to churn deep-set milk and shallow-set milk ? 

 You have tried them both? 



Mr. Burnett. Yes, sir. I think it takes just about as 

 long to churn thick cream as it does shallow cream. There 

 is another point which you will be, perhaps, interested in. 

 Although I get fifty cents a quart for my cream from this 

 machine, I think it would be as profitable for me to sell my 

 cream that I used to get in those old-fashioned pails at 

 twenty-five cents a quart as to sell this at fifty, because a 

 quart of this thick, rich cream will make more than two 

 quarts of the thin cream that I used to get by adding milk 

 to the cream. Some of the hotels that use my cream are 

 doing this same thing ; and they say that they get a better 

 cream by adding a quart of milk to a -quart of cream than 

 they usually get in Boston. 



Dr. Wakefield. Is not that the reason why it comes 

 so much quicker, — that you have not so much milk in the 

 cream ? 



Mr. Burnett. It has less water. This cream, I take it, 

 would not show over thirty per cent of water ; whereas ordi- 

 nary thin cream that you get by setting milk in deep pails 

 contains about sixty per cent of water. 



Question. How much milk does it take to make a pound 

 of butter? 



Mr. Burnett. I take nine or ten quarts of my milk to 

 a pound of butter. My neighbors' milk runs from ten to 

 twelve quarts, and some as high as sixteen or seventeen. 

 I test this milk once in a while, and am very much disap- 

 pointed in the results. It would not be any object for me 

 to buy some of the dairies I am buying to-day, if it were not 

 for the sale of my skim-milk. We have not the quality of 

 milk in our section of country that you have up here. We 



