216 THE AMERICAN FARMER. 



with a knife. I have obtained a ready sale for it in Boston at an advanced price, and send it 



down every night in glass pint and quart fruit jars. 



The skim milk is very thin and blue, and has a hard peculiar flavor, although perfectly 



sweet and remarkable for its freshness, like the cream. My chemists, Messrs. Lawrie & Terry 



of Boston, report the following analysis : 



&quot;Water, 89.68 



Fat, 90 



Casein, etc., . .4.24 



Milk sugar, 4.44 



Ash, .74 



100.00 



After running off the last of the skim milk we find a most offensive and greenish slime 

 on the rear walls of the centrifugal basket, from 1-16 to of an inch thick. The following 

 is the analysis of it : 



Water, 67.38 



Fat, 3.25 



Ash, 3.88 



Casein, 25.49 



Decomposed products, etc., 100.00 



The following letter accompanying this analysis struck me as rather amusing: . 



MR. BURNETT, DEAR SIR: I do not know in what quantities you get this refuse, but the 

 best use of it I should think would be for fertilizing purposes, as it is very rich in nitrogen 

 and phosphate of lime. Yours, etc., 



A. D. LAWRIE. 



From Dr. Fleischmann s paper published in Germany, I find he also speaks of this slime 

 as follows: Although the milk treated in the various experiments was always passed through 

 four fine metal sieves before being passed into the machine, more or less dirty matter was 

 invariably found on the side of the drum at the completion of the process. Hence it appears 

 that the rapid centrifugal motion cleanses the milk or cream far more effectually than the best 

 made sieve could do, and it is only natural to suppose that butter obtained from such cream 

 should be proportionately finer. 



I asked my friend and most obliging neighbor, Dr. E. S. Sturtevant, to come up with 

 his microscope and spend the day at my dairy. The microscopical peculiarities reported by 

 Dr. Sturtevant, are: 



First Its absolute purity, each globule standing out distinct and round, and no foreign 

 material of any nature to be detected. 



Second Contrary to my expectations there were no ruptured globules. 



Third There was a noticeable uniformity between the sizes of the globules of each 

 sample. The first cream taken from the machine having larger globules than the last cream. 

 When, however, the machine was run continuously, this should not be so evident. 



Dr. Sturtevant, as well as myself, was rather disappointed at the result obtained of the 

 specific gravity, but I find that the remarkable result obtained by Dr. Fleischmann, of 949.6, 

 was from a small portion of dried, thick cream taken from the uppermost surface of the 

 contents of the German machine. Dr. Sturtevant s own result with ordinary cream of 983 

 was taken under the most favorable circumstances. Arnold gives his as 985; Hanneberg, 

 1004.9 to 1005.5; Voelker, 1012 to 1019; Letheby, 1013; Berzelius, 1024.4. 



The butter obtained from the centrifugal cream is like any other good butter, except that 

 we have noticed a slight loss of color. 



