Tests of Cream Separators. 



601 



run smootlily find evenly. Yeiy little difficulty was found in uni- 

 formly maintaining the required speed, and only a few points in 

 regard to the general work of the various separators need special 

 mention. Reid's Improved Danish was the most difficult to keep 

 up to the required speed. Because of the large diameter and heavy 

 weight of the bowl, it was difficult to keep the belt sufficiently 

 tight to prevent more or less loss of sp'^ed through slipping. Other- 

 wise than this, this machine presents some peculiar features which 

 are of advantage, notably the ease with which the thickness of the 

 cream may be regulated at will while the bowl is in motion and the 

 thickness and uniformity with which the cream is delivered. 



In regard to the DeLaval machines it is proper to notice the 

 comparatively large capacity in proportion to size of the bowl and 

 the low speed at which the machines can be run and still secure 

 practically perfect separation. The smoothness and uniformity of 

 the cream is also a valuable feature of these machines. 



The only machine that gave any trouble by delivering thick or 

 lump cream was the Victoria. It was found that considerable care 

 was necessary in order to prevent this. 



TABLE I.— BUTTER ACCUMULATOR (USED AS A SEPARATOR). 

 Rated Capacity, 400 Pounds Per Hour. 



