THE DAIRY. 215 



machine slowly, and when at rest skimming off by hand the cream which lay on the surface- 

 in large, thick patches, and of the consistency of clotted cream. 



At a subsequent trial we used a bent tube, and scooped off the cream while the machine 

 was in motion. Now I have adopted a simple arrangement by which I catch the cream 

 thrown over the flange already described in a stationary pan, on top of the curb, which sur 

 rounds the basket, and lets off the skim milk by valves in the perpendicular wall, which are 

 perfectly controlled, even when at full speed. This enables me* to use it as a continuous 

 machine, and I now handle about four tons of milk daily. Having increased the speed to 

 1,500 revolutions per minute, we run about 80 gallons per hour. 



The most favorable results are obtained when the milk is warm from the cow; it then 

 throws off the thickest cream in the shortest space of time. 



Let me here state that the pressure exerted on the walls of this cylindrical basket is 200 

 Ibs. to the square inch, or 50 Ibs. greater than a government inspector requires on a new 

 high pressure steam boiler, so that a machine must not only be constructed of the best 

 material, but in the most thorough and workman-like manner. 



With this short description of the machine I will now give a few results from my various 

 experiments. On the fourth of last June, mixing thoroughly all my morning s milk, 704 Ibs. 

 were run into the centrifugal and yielded 35 Ibs. 8 oz., or 1 Ib. of butter to 19.83 Ibs. of 

 milk. This was churned in an old-fashioned barrel churn after 24 hours, at a temperature of 

 50, and the butter came in exactly 17 minutes. 660 Ibs. of the same milk set 24 hours in 

 deep pails immersed in water at 45 and skimmed very carefully by hand, yielded 32 Ibs. 

 4 oz., or 1 Ib. of butter to 20.46 Ibs. of milk. This was churned after standing 24 hours at 

 60, and it took 53 minutes to bring the butter. I wish to call attention to the difference of 

 temperature in the churning of the two different lots of cream, 10 in favor of the centrifugal; 

 and the length of time occupied with that cream only 17 minutes, against 53 of that from the 

 pails. 



About the same results in favor of a slight gain for machine were obtained from many 

 subsequent experiments, but a neighboring farmer and butter-maker, who had rather laughed 

 at Burnett s new-fangled machine, after a good deal of persuasion on my part, this winter 

 divided his milk, setting one-half, or 80 quarts, in small pans 24 hours, his usual method, and 

 placed these in a cold, damp cellar at a temperature of about 55. The other half in 10 or 

 15 minutes was separated by my machine and yielded 8f Ibs. of butter against 5 in the 

 pans. Making a second experiment at my suggestion, and using a tank and some of my deep 

 pails with the same quantity of milk (80 quarts), he obtained 6| Ibs. of butter from the 

 machine, and 6 Ibs. of butter from the pails. He also found, on churning, a great saving of 

 time with the machine cream, which occupied only 1 1 minutes against one hour with the 

 cream set in deep pails. I cannot vouch for the accuracy of this experiment, but will simply 

 say that he is a very good farmer, and one that naturally would take great pains in doing it 

 thoroughly. 



&quot;Wishing to try the effect of old milk, I took July 1st and set a portion of the morning s 

 milking thoroughly mixed in pails in a tank, the water at from 45 to 50. The next morn 

 ing, 24 hours afterwards, 165 Ibs. run through the machine, yielded 8 Ibs., or 1 Ib. of butter 

 to 20.62 Ibs. of milk; 126 Ibs. skimmed carefully in the pails by hand, yielded 6 Ibs., or 1 

 Ib. of butter to 21 Ibs. of milk. 



As will be observed, in all my trials there is a slight gain in favor of the centrifugal 

 machine over the ordinary methods, and the Germans with their repeated experiments have 

 also invariably found a gain of from 3 to 6 per cent. 



The cream obtained by this method is remarkable for its peculiar sweet flavor and 

 smoothness. Running it off slowly, then cooling below 50, it is even thick enough to cut 



