8 Bulletin lYl. 



an inlet-tube having an exposed inlet end, and arranged at its outlet 

 end contiguous to said depressed point of the bottom, an interme- 

 diate portion of the inlet-tube extending through the receptacle, 

 substantially as specified." 



The peculiar feature of this " separator " seems to be the tube 

 through which the water is added. A letter addressed to the 

 inventor was returned undelivered and it is not likely that this 

 machine is on the market. 



Phillips' Cream Separator. 



The patent on this " invention " is No. 609,461 ; it was granted 

 Aug. 23, 1898, to John E. Phillips, Central Square, N. Y , and its 

 operation and the claims for tlie patent are described in the follow- 

 ing fanciful language : 



" By practical tests it has been found that the separation of the 

 cream from the milk is promoted by dilution of the milk, and this 

 has been usually done by pouring water into the milk at the time of 

 setting the same to allow the cream to rise to the surface of the 

 diluted milk. 



" The object of my present invention is to effect the separation 

 of the cream from the milk more perfectly and expeditiously by 

 dilution of the milk during the process of separating the cream 

 therefrom ; and to that end the invention consists in causing the 

 milk containing the cream to fall in separate drops upon the surface 

 of a tranquil body of water or suitable diluting liquid, and thereby 

 diluting each drop separately and causing the cream thereof to be 

 gathered on the surface of said liquid during the dilution of the 

 drop. Said drops falling upon the water in the can, each drop is 

 dikited separately and the cream thereof is detained upon the top 

 of the water, while the milk becomes commingled with the water. 

 In this manner the process of separating the cream from the milk is 

 very much expedited and the separation is rendered more positive 

 and effectual." 



"What I claim as my invention is — 



The within described process of separating cream from milk by 

 specific gravity, consisting in causing the creamy milk to fall in 



