VARIOUS METHODS OF SETTING MILK. 61 



On the other hand, the famous Darlington butter of Phila- 

 delphia, and many of our choice small dairies in New Eng- 

 land that obtain from sixty cents to a dollar per pound for 

 their butter, still use the shallow pans, and to-day, if I had a 

 small herd of Jersey or Guernsey cows, and wanted the best 

 of cream for my own table, as well as choice butter, I should 

 select the Ferguson Bureau Creamery, which is simply a set 

 of shallow pans, in a perfect miniature milk-room, and, if the 

 directions are properly carried out, easily keeps an even 

 temperature of about 60°. 



I now come to the centrifugal method of separating cream 

 from milk, and beg that you will look upon me more in the 

 light of a student who is trying to solve this wonderful pro- 

 cess, and who is here to give you the simple results of a year 

 and a half's study and observations, as well as those of others, 

 rather than as a professor trying to teach and introduce any 

 new system. 



The process is very simple, and, like most great inventions, 

 easily explained. All dairymen know that the separation 

 of cream from milk is the result of gravitation : the fat 

 globules, being of less density than the watery portion of 

 the milk, rise to the surface. Now, the centrifugal machine 

 produces a very powerful and forced gravitation, which 

 develops this separation almost instantly and with great 

 rapidity. At a hundred and twenty revolutions per minute, 

 a weight six inches from the shaft would be equal to two 

 and a half times its specific gravity. 



At GOO revolutions per minute . . 61 ;V times its sp. gr. 



1,000 " " " . . 170 " " 



2,000 " " » . . 681 " " " 



3,000 " " " . 1,537 



u u 



As early as 1859 Professor C. I. Fucli of Carlsruhe, Ger- 

 many, experimented with a centrifugal machine for separat- 

 ing cream from milk; but it was not until 1877, nearly 

 twenty years later, that Ledfeklt developed and patented a 

 macJiine fur the purpose. This excited much interest in 

 Europe ; and, later, machines were built in Denmark, Swe- 

 den, and Norway, differing, however, only as to their method 

 of obtaining the final separation of the cream from the skim- 

 milk. In this country, three years ago. Rev. H. F. Bond of 



