REPORT OF THE CEEMIST 177 



SESSIONAL PAPER No. 16 



ing a description of the churn, or separator as it is called, the printed circular adver- 

 tising the machine proceeds to explain the process in the following language: 'The 

 butter is separated by the combined action of the agitation of the dasher and the 

 aeration of the air. The air is sucked down from the outside to near the bottom of 

 the milk or cream^ whore it is distributed by centrifugal action and bubbles up, caus- 

 ing the separation of the butter globules.' 



To avoid any suspicion of exaggeration on the part of the writer regarding the 

 seemingly extravagant claims made for this churn the ' advantages ' as set forth in 

 the circular already referred to are given, as follows: — 



* 1. — More butter is produced from a given quantity of milk or cream than by 

 any churn. This is because it separates the globules of butter from the cream without 

 breaking them. The old process broke them up by the continued friction produced 

 by agitation.' 



' 2. — The butter will keep better since it is pure and has been thoroughly aerated. 

 It has no mixture of casein or milk in it.' 



' 3. — The residue is pure and sweet and may be used for table use.' 



'4. — The separation is more rapid than any other separator and the air intro- 

 duced is always pure and does not bubble through more than once. This is because 

 the air is drawn from outside the vessel.' 



' 5. — The gearing is simple and a child can operate it with safety. No cog- 

 wheels to catch the fingers.' 



' 6. — No casein, albumen or impurity in the butter. It is not possible to remove 

 these by any other process. The ordinary churning beat the butter-fat into an oily 

 mass containing all the impurities such as casein and albumen. The Ideal Separator 

 causes the butter globules to form separately and cohere together. The butter will 

 thus not become rancid or smell offensively.' 



In order to ascertain how far the claims made for this invention might be sup- 

 ported in practice, a series of tests or trials have been carried out according to the 

 printed directions, using cream and milk, both sour and sweet. This investigation, 

 as far as the butter-making was concerned, was conducted at the dairy of the Experi- 

 mental Farm, the work of manipulation from the beginning to the end of the process 

 being left entirely in the hands of a representative of the Iroquois Machine Works, 

 feent specially for that purpose. The weight of the cream or milk used in the tests, of 

 the buttermilk and washwater, and of the resultant butters were all checked by the 

 writer, who also took notes of temperatures, &c., throuahout the various operations. 

 Samples of the creams and milks used, of all the by-products, and of the butters were 

 taken and subsequently submitted to analysis in the Farm laboratories. 



It is thus evident that all the necessary data were carefully obtained for tracing 

 the butter-fat throughout .the whole process, and thus to learn with what degree of 

 economy butter could be made by this process. 



For convenient reference, the weights, temperatures, and the chief analytical 

 data will be presented in tabular form, the following notes supplying all other neces- 

 sary information regarding the working of the process in the several trials. 



NOTES ox THE PROCESS. 



Trial 'A.' Sour or Ripened Cream. — At the time of chiirning this cream was one 

 day old. It proved on analysis to contain 20-41 per cent fat. After it had been 

 agitated in the machine or churn for a few minutes the operator added a quantity of 

 water at 70° F., claiming that the cream was too thick for satisfactory working. The 

 butter gathered in about S minutes, when the granules were about the size of small 

 wheat. The buttermilk vras then drawn off and wash water at 52° F. poured on the 

 granular butler in the churn. After a few turns of the dasher this wash water v.-as 

 run off. the butter taken out and worked on the table, salted, weighed and sampled, 



16—12 



