6 Bulletin 171. 



ing the 'Aquatic' Cream Separator under patent Ko. 605,252, 

 granted June 7, 1898. We also manufacture cheaper cans for the 

 dilute process, but of course know that they will not do as good 

 work." 



Thayer's Cream Separator. 



This constitutes patent No. 608,311, granted August 2, 1898, to 

 Julius W. Thayer of Milton, Iowa. 



The following extract from the specifications shows that dilution 

 is considered an important part of the process though nothing what- 

 ever is said about it in the claim. 



" In operation the milk while warm (as immediately after milk- 

 ing) is strained and introduced into the receptacle, after which water 

 at a lower temperature than the milk (and preferably at a consider- 

 ably lower temperature) is introduced through the tube 8 and gains 

 access to the interior of the receptacle at the lowest point thereof. 

 Obviously the extension of the inlet-tube approximately throughout 

 the longitudinal center of the bottom of the receptacle has the effect 

 of chilling the contiguous portions of the contents, and as the water 

 enters and commingles with the milk the chilling thereof results in 

 the separation of the cream which, rising to the top, remains sup- 

 ported by the heavier contents of the receptacle until the latter have 

 withdrawn through the faucet. The mixture of milk and water 

 may be withdrawn to lower the level of the under surface of the 

 cream to the most depressed point of the bottom of the receptacle, 

 this point in the operation being visible through the sight-pane. 



" It will be seen that in addition to the advantage gained by 

 introducing the cooling agent at the lowest point of the bottom of 

 the receptacle the inclination of the longitudinal center of said 

 bottom and the lateral inclination of the side portions of the bottom 

 have the effect of concentrating a lower stratum of the contents con- 

 tiguous to the faucet, whereby in drawing off the milk almost the 

 entire quantity thereof may be removed without disturbing the 

 creauL The usual time necessary for accomplishing the complete 

 separation of the cream from the milk is from twenty to thirty min- 

 utes, as I have discovered in practice." 



" Having described my invention, what I claim is — 



