Test of Cream Separators. 



169 



in texture of butter, mainly we think, because of the extremely- 

 delicate adjustment of the inflow that is necessary. We make 

 this mention provisionally as we are still working with the machine 

 and hope to be able to make a fuller report later on. 



Table VII— United States Extractor vSeparator No. 3. 



Date. 



Feb. 8 



9 



10 



12 



14 



21 



Mch. 5 



Apr. 13 p. M... 



•' 14 p. M... 

 " 15 A. M... 



Average . . 



arated per 

 hour. 



715 

 655 

 840 

 679 

 704 

 650 

 564 

 590 

 570 

 610 



Per cent. 



of fat in 



skimmed 



milk. 



.14 

 .15 

 .15 

 .13 

 .13 

 .09 

 .10 

 .11 

 .12 

 .10 



658 



.12 



The operation of this machine was thoroughly satisfactory in 

 all respects so far as mechanical operation and condition of cream 

 were concerned. Both this machine and the Baby No. 3 were 

 belted directly to the driving shaft and of course there was no 

 difficulty in maintaining a proper speed. 



In giving these few peculiarities of the different machines 

 nothing has been said regarding the percentage of fat left in the 

 skim milk as that was plainly shown by the table itself. But to 

 bring the whole matter together the summaries of the several 

 tables have been brought together in Table VIII. 



Table VIII. 



