694 Agricultural Experiment Station, Ithaca, N. Y, 



TABLE YI.— YICTOKIA, 75-GALLON. 

 Eated Capacity, 75 Gallons Per Houii. 



date. 



Feb. 13. 

 18. 

 19- 

 21. 

 23. 

 26. 

 27. 

 2. 



5". 



9. 



19. 



Mch. 2 



Avf-Fiige 



Pounds 



of milk 



used. 



773 



677 



739 



1,467 



1,556 

 693 



1,070 

 413 

 956 



1,047 

 319 



Tempera- 

 ture of 

 milk. 



85 

 89 

 90 

 84 

 85 

 84 

 90 

 86 

 85 

 86 

 86 



8f 



Revolutions 



of bowl 

 per minute. 



6,650 

 6,650 

 6,650 

 6,650 

 6,650 

 5,it85 

 7,315 

 6,783 

 6,650 

 6,650 

 6,916 



Pounds 

 separated 

 per hour. 



790 

 831 

 812 

 804 

 769 

 773 

 732 

 779 

 748 

 825 

 831 



6,686 



/90 



Per cent. 



of fat in 



skimmed 



milk. 



.05 

 .05 

 .15 

 .05 

 .10 

 .05 

 .05 

 .20 

 .05 

 .10 

 .10 



.09 



It will be seen in general that the machines were run at verj 

 nearly their full capacity and that all of them were remarkably 

 efficient as measured by the percentage of fat left in the skim milk. 

 It will be noticed too, that in all the machines that were in use both 

 in 1894 and 1895, uniformly better results were secured in '95 tlian 

 in '94. 



Some allowance should be made in comparing the results of these 

 two years, due to the fact that in 1894 gravimetric determinations 

 were made, and in 1895 the Babcock test was used, but making due 

 allowance for this, tliere was considerably less fat in the skimmed 

 milk in 1895 than in 1891 as shown by the following table: 



Per Cent, of Fat in the Skimmed Milk. 



1694. 1895. 



Butter Accumulator 13 .10 



DeLaval, Baby No. 3 17 .06 



United States, No. 3 12 .05 



Victoria 19 .09 



TESTS AT FACTORIES. 



Our experience, and the experience of others, in the efficiency 

 of cream separation has led us to believe that there is a considerable 

 amount of variation in the work done by different separators 

 of the same make, due to causes other than the skill of the opera- 



