t 059 I 



method became at once apparent,* its outturn being 6 Ibs; 

 6 ozs., against 4 Ibs. 13 ozs. by the native method. The native 

 butter also looked thinner and appeared to contain a larger 

 percentage of water in it than the machine-turned butter. To 

 ascertain this point, it was proposed to carry the trial further 

 by converting the butter from either process into ghee, but 

 during the boiling an accident occurred which put an end to 

 the proceedings so far as the native butter was concerned. 

 The butter from the machine gave 4lbs. 4ozs. of ghee (67 per 

 cent, on the butter), and a residue of only i oz. 12 drs. of 

 curd and skimmings. 



"As regards the quality of the two lots of butter, Mr, 

 Hovvman claimed superiority for his own ; but on this point 

 the gentlemen present were not unanimous to give any 

 decided opinion. 



<( The second demonstration was with buffalo milk. It 

 was also intended to be a competitive trial, but the cream 

 which Mr. Howman separated was not kept for butter-making 

 but distributed in small quantities to several European 

 gentlemen, all of whom pronounced the cream to be of very 

 good quality. The native dairyman made butter out of his 

 lot of buffalo milk and obtained li Ibs. of butter from 22llbs. 

 of milk, which is lib. of butter to i5lbs. of milk. This shows 

 the very rich quality of buffalo's milk as compared with the 

 cow's. 



"The great heat of the Indian plains does not permit 

 the making of cream by the ordinary method of setting 

 the milk in pans ; hence this delicious article of food is not at 

 present available in the Indian market. The difficulty of 

 obtaining cream from new milk by means of the centrifugal 

 separators has been now proved, and it is hoped that before 



* It should be noted here that the native dairymen would have got a 

 larger yield if they churned the dahi early in the morning (as they always do) 

 instead of in the afternoon. 



