MODEL FARMS. 597 



milk in the tank, which supplies the centrifugal machines below. In the churning-refrig- 

 erator, the cream is churned by power in a barrel-churn, and the butter is worked and pressed 

 into form for the market. 



Passing into the centrifugal-room on the lower floor, we find three centrifugal machines, 

 over each of which is a pipe connecting with the milk-tank in the refrigerator-room overhead, 

 and three tanks in the floor which receive the skim-milk in cans, and where the cans remain 

 until shipped. In these tanks of water a block of ice is kept floating. 



Centrifugal Machines. Two styles of centrifugal machines are in use, one a self- 

 deli very, the others intermittent deliveries. We shall describe the first as machine No. 1, 

 and the second as machine No. 2. The machines being put into motion, the faucet of the 

 pipe connecting with the milk-tank is opened, and each machine receives its charge. After 

 running about fifteen minutes, the cream has collected on the interior wall of the milk, and 

 then, in No. 1, the faucet is again turned, and the admitted milk displaces a thin 

 stratum of cream, which is collected. At the same time the skim-milk escapes through small 

 valvular openings in the bottom. A small cup occupies the axis, and from which a pipe 

 extends towards the circumference. This receives the milk as it falls from the pipe and con 

 veys it toward the circumference and away from the cream wall. Collected in this apparatus, 

 the milk is carried to the pipe or outflow. The skim-milk, passing into the surrounding 

 frame, is likewise conveyed by a pipe into the receptacle placed to receive it. 



Machine No. 2 is of a different construction. After the cream has collected to form the 

 interior wall, a pipe-scoop is brought into contact with the revolving surface, and the cream 

 is forced along the pipe and conveyed to a pail placed near for its reception. After the cream 

 is removed, a like quantity of milk is added from the faucet, and this displaces the cream 

 which has escaped removal on account of its position to the point where the scoop works. In 

 a few moments the cream is thrown off through the scoop-pipe, and then the skim-milk is 

 removed in the same way, when a new charge of milk is admitted. This process takes place 

 about three times an hour. The pails of cream are now removed to the refrigerator-room, 

 upper floor, while the cans of skim-milk are transferred to the ice- water tanks on the lower 

 floor. In one experiment, watched by myself, so as to secure the ordinary conditions, 172 

 pounds of milk, in machine No. 2, yielded 21 pounds of cream, such as is bottled for market, 

 or 12 per cent, of its weight. Machine No. 3 is similar, except being slightly larger than 

 machine No. 2, and requires no separate description.&quot; 



Care of the COWS. The cows on this farm are milked with great regularity at 5 

 o clock in the morning and 5 P.M., eight or nine cows being considered sufficient for one 

 milker. They are driven to their stalls to be milked and for passing the night, but are pas 

 tured during the day in summer. Sand is used for bedding, and the stables are kept very 

 clean, being frequently whitewashed. The cows are regularly carded each day. 



The method of feeding is thus given by Mr. Burnett: &quot;The essentials to produce good 

 results are good cows, good feed, regularity, cleanliness about the stables and dairy, and a 

 thermometer. I will give my own method of feeding, and in so doing those dairymen who 

 aim at quantity will realize that we are shooting at different targets, for with me quantity is 

 secondary, quality being the greatest desideratum. Our finest butter is obtained in early 

 summer, when the pastures are sending forth their early, sweet, succulent grasses, and we 

 depend entirely upon them; but when these begin to fail, about mid-summer, I begin to feed 

 wilted clover and a small quantity of grain, increasing as the season advances, unless the 

 pastures are unusually good. I cut all my grass early, beginning by the 3 1 st of June, and 

 generally get a good second crop, thus trying to have an abundance of rowen hay. When in 

 winter quarters, I begin feeding at about 5.30 in the morning with hay, a little jag or wisp 

 at a time, not so much but what the cows will eat up clean. Then, after milking, they are 



