490 
Deerfoot Farm Centrifugal Dairy. 
A sample of buttermilk analysed : — 
Specific gravity 1,035 
Water 88-96 
Fat 1-41 
Casein, &c 4*47 
Sugar 4 '25 
Ash 0-91 
100-00 
These samples were all tested for albumen. There was none 
found by Mr. Sharpies in the ordinary form as precipitated by 
heat or acids from the whey, but an undetermined amount of 
lacto-proteins was found to exist in them all. We place, for 
comparison, the specific gravities as obtained : — 
The milk 1,033 
The cream 956 
Skim-milk 1,035 
Buttermilk 1,035 
In order to comprehend these results it is necessary to discuss 
the theory of the force. 
Cream Disposal. — The cream in the refrigerator-room finds 
two outlets for market. A portion, depending upon the demand, 
is taken to the bottling-room, and sealed in quart bottles, for 
delivery to customers as fresh cream. The balance is trans- 
ferred to the churn in the adjoining refrigerator-room. 
The cream after standing twenty hours is churned in a barrel 
churn, moved by power, at a temperature of 60°, and the process 
usually occupies about twenty-five minutes ; about 12 gallons 
of cream at one time, which yields about 70 lbs. of butter. 
After the butter is gathered in the churn, it is washed three times 
with pickle, and removed to the butter-worker, where it is freed 
from buttermilk, and salted, 4 ounces of salt being used to 
10 lbs. of butter. 
The butter-worker used is the one known as the Vermont 
Machine Company's butter-worker. The roller compresses the 
butter into a thin layer, and the moisture is sopped up with a 
moist sponge pressed against the butter. After being sufficiently 
worked in the judgment of the operator, it is formed by wooden 
pads into a block, and removed to a table preparatory to being 
weighed out into half-pound parcels, and pressed into shape. 
Much depends upon the working ; to gain high-class butter this 
process must not be continued too long, as the tendency is 
to destroy the grain and make the butter salvy ; nor yet must it 
be shirked. The buttermilk requires to be worked out, and 
only the water of combination, so to call it, left behind. 
Good butter wants to appear dry when cut ; no water must be 
