891 



milk cooler and aerator, and separators. About 1,000 pounds of milk 

 were liiiudled daily. The results of the tests of separators are tabu- 

 lated. The lollowin^ji notes on th(> workinp^ of the api)aratus are taken 

 from the bulletin: 



The I)e Laval belt scparaior. — This iiiacliiiic was used the least of all, and there is but 

 one record of its skim milk and uouo of liuttermilk. The skim milk shows 0.08 per 

 cent of fat when the machine was making- 6,075 revolutions i)er minute and skimminw 

 1,057 pounds of milk per hour, at a temperature of 76° F. 



The iJe Laval turbine separator. — This was used four times, with tlie followiii" aver- 

 an-o record : Revolutions per minute 5,900, pounds of milk per hour 1,!)7(), temiieraturo 

 of milk 80*^ F., average per cent of fat in skim milk O.OS, and, throwing out tiie sin"-le 

 high buttermilk, the average for the other buttermilks is 0.16 per cent of fat. 



2'hc Shar))le.iS Hiinnian steam separator, — This was used twice, making 7,o(X) revolu- 

 tions per minute, skimming 1,000 pounds of milk jier liour at a temi»erature of 81"^' F. 

 with an average skim milk of 0.1^;i and an average buttermilk of 0.14 i)er cent of fat. 



The J)aiiish-iyesloii separator. — This was used tliree times, with an average speed of 

 4,300 revolutions per minute, skimming 1,S85 pounds of milk at 79^ F. ; the skim milk 

 contained on the average 0.1 per cent of fat and the buttermilk 0,08. 



The e.rtractor was used as a separator twice, making 0,950 revolutions per minute 

 skimming 1,867 pounds of milk per hour at a temperature of 85" F., and there was left 

 on the average 0.14 per cent fat in the skim milk and 0.1 in the buttermilk. 



The extractor was used five times as au extractor, at a speed of 5,800 rev<duti()us per 

 minute, with the milk at 59° F., leaving in the skim milk 0.24 per cent of fat. 



riiis per cent of fat in the skim milk is of more importance in the extractor than in 

 the other machines, because each of the wash waters of the butter is run back throu"h 

 the nuichiue, making the final quantity of the skim milk larger than the combined 

 weight of the skim milk and buttermilk of other separators. 



The De Laval hand separator. — The size used was the Baby separator No. 2. This 

 has been run at speeds varying from 6,000 to 8,000 revolutions per minute, skimmiuf 

 330 pounds of milk per hour at temperatures from 70° to 95° F., and the per cent of fat in 

 the .skim milk does not seem to be influenced bj' these changes of speed or tempera- 

 ture, keeping verj' closely to 0.1 per cent. * * * 



Churns. — Both the box and the barrel churn were used, and so far as we could see 

 there was no difference in the character of their work. The average fat in the butter- 

 milk from the box churn was 0.14 per cent, and from the barrel churn 0.13. 



Butter workers. — All three butter workers did good work and gave satisfaction, the 

 principal interest being in the operation of the Mason and of the Fargo. An examina- 

 tion of the tests shows that there was practically no difference in the moisture in the 

 butter from the two workers, and the men who used them were siiri>rised to find that 

 there was also little if any difference in the work of washing them and keeping them 

 cle.an. 



Aerator. — The Heuliug cooler and aerator gave good satisfaction, and a special test 

 showed that in a room of 54^ F. temperature it is possible to cool down 100 ])ounds of 

 milk from 82° to 44° with 417 ])ouuds of water at 39°, and that it is po.ssible Avith the 

 use of a comparatively small (juantity of water to bring the cre.im to within a degree 

 or so of the temperature of the water. * * * The extractor butter had the most 

 water, that churned sweet next, and the ripened butter still less, while one sample 

 made from cream kept 48 hours had a very small j)er cent of water. 



Vermont Station, Bulletin No. 28, April, 1892 (pp. 24). 



Plant diseases, L. E. Jones, B. S. (pp. 15-30, i)late 1). — The sub- 

 jects treated are (1) potato blight and rot, (2) a new potato disease, (3) 

 potato scab, (4) apple and pear scab, (5) oat smut. 



