240 



EXPERIMENT STATION RECORD. 



iiuiiiber of runs, the capacity, the i)erceiitage of fat in tlic skim milk, 

 and the power required i« given in the following- table: 



Summanj of tests of nvparators. 



' Run as separator. 



" [Sharpies Staudard Russian separator] is extreme-ly simple and easily run. 

 Taking care that the boiler pressure was always 20 to 40 Ihs. above the required 

 pressure upon the turbine we found that the speed of the bowl was very uniform. 

 Xo difficulty Avas had in gettina; cream of any desired thickness, and the cream came 

 from the machine smoothly and uniformly and several degrees cooler than the milk 

 entered. 



" On scarcelj' any occasion was [the De I. aval Alpha separator] run to its full capac- 

 ity. Tins was not due to inability to get the milk through the machine, but largely 

 to the shortness of the runs. . . . On the occasion where 1,800 to 1,900 lbs. of milk 

 were run through, there was no more fat in the skim milk than when a less amount 

 was run. In the four highest runs the average amount of milk separated per hour 

 was 1,800 lbs. with 0.11 per cent of fat in the skimmilk. In the four smallest runs the 

 amount of milk separated per hour was 1,150 lbs., with also, 0.11 per cent of fat in 

 the skim milk. . . . The character of the cream as to density and consistency was 

 also all that could be desired. 



"[De Laval 15aby Xo. .3], so far as condition of cream and other details of operation 

 were concerned, was peri'ectly satisfactory. . . . 



"The peculiarity of [the Columbian] is that the bowl is made of aluminum and is 

 much lighter than other bowls of the same capacity. It delivered the cream in very 

 good condition and at a temperature loAver by several degrees than the milk entered, 

 but it Avasnot found possible to get cream of a greater fat content than 18 per cent 

 without materially increasing the percentage of fat in the skim milk. Wo are 

 informed by the mamtfacturers that this difficulty has been obA'iated in the machines 

 now made, but we haA-e not yet had an opportunity to make a test. . . . 



"[The butter accumulator] worked iierfectly satisfactorily as a separator in all 

 respects, except that a A'ery heavy cream could not be obtained without cutting down 

 the capacity. [The fat content of the cream ranged from 11 to 22 per cent.] . . . 

 In the case of the other machines . . . the fiit in the cream ran uniformly between 25 

 jier cent and 30 per cent. 



""We have also used the accumulator as a butter machine [but] we have not been 

 able to obtain uniformly so good results in texture of butter, mainly, we think 

 because of the extremely delicate adjustment of the inflow that is necessary. . . . 



"The operation of the extractor-separator Avas thoroughly satisfactory in all 

 respects so far as mechanical operation and condition of cream were concerned. . . . 



" [In regard to the amount of power required] the above results shoAV a somewhat 



