1858.] 



SENATE— No. 4. 



167 



form of a tunnel, the smaller part of which goes into the churn. 

 Two hooks on the edge or rim of the cover hold it tight to the 

 churn. All the buttermilk thrown up during the churning is 

 caught by the inside of the cover and has therefore to run back 

 into the churn. 



" The time taken to churn in this manner is only from four 

 to six minutes in a temperature of 60° Fahr. 



"It is desirable to churn once in twenty-four hours. It 

 requires but little labor in the manner above described, and no 

 prudent farmer would want to omit it when the advantage is so 

 great. 



" As to the skim-milk obtained in this method, it remains 

 perfectly sweet and may be made into almost any kind of 

 cheese, and I think it is poor economy to feed it to cattle or 

 swine, or to use it even for baking bread. At the end of the 

 year no farmer will be much better off for it, while the skim- 



