214 THE AMERICAN FAR31ER. 



glass pane and an outlet faucet at the point. The side of funnel in which the glass pane is 

 placed is nearly perpendicular, or on a line with the side of the can, the back side of the fun 

 nel tapering to that side. This construction prevents a whirlpool, as is the case where tubos 

 or a funnel of perfect cone-shape are used. In this funnel the cream line descends unbroken, 

 and is distinct when it arrives at the glass pane and a perfect separation can be made, which 

 can not be done in tubes or perfect cones. 



Each can is provided with metal coupling, so that it can be readily removed when 

 desired. The figure on the right shows the can detached from the creamer. 



This style of creamer is preferred by some, but it requires more care in skimming, each 

 can needing to be watched while the milk is being drawn off. In other styles the tube is set 

 and left, and requires no watching; it will stop itself at the right time. The other styles have 

 advantages also in the ease with which the cans can be removed from creamers for washing 

 or sunning. 



Centrifugal System of Raising Cream. This system of cream raising has been 

 practiced in this country to but a limited extent. We are indebted for our facts respecting 

 this system to Mr. Edward Burnett, proprietor of &quot;Deerfoot Farm,&quot; Southboro, Mass., who 

 has had several years of practical experience with this method. This gentleman has one of the 

 largest milk, butter, and cream dairies in the Eastern States, sending his dairy products to 

 Boston in special cars. A description of the centrifugal machine used in Mr. Burnett s dairy, 

 will be found in connection with Model Farms (page 597, Vol. I.). It is a well known fact 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, they rise to the surface. &quot;With this fact in view, 

 Mr. Burnett says : 



&quot;The centrifugal machine produces a very powerful and forced gravitation, which 

 develops this separation almost instantly and with great rapidity. At 120 revolutions per 

 minute, a weight six inches from the shaft would be equal to two and one-half times its spe 

 cific gravity. 



At 600 revolutions per minute = 61^- times its specific gravity. 

 &quot; 1,000 &quot; &quot; &quot; = 170 &quot; &quot; 



&quot; 2,000 &quot; &quot; &quot; = 684 &quot; &quot; 



&quot; 3,000 &quot; =1,537 &quot; &quot; 



As early as 1859, Prof. C. I. Fuch, of Carlsruhe, Germany, experimented with a centrifu 

 gal machine for separating cream from milk, but it was not until 1877, nearly twenty years 

 later, that Ledfeed developed and patented a machine for the purpose. This excited much 

 interest in Europe, and later machines were built in Denmark, Sweden, and Norway, differ 

 ing, however, only as to their method of obtaining the final separation of the cream from the 

 skim milk. In this country ten years ago, Rev. H. F. Bond, of Northboro, Mass., worked out 

 this problem, and obtained cream in about one hour with a small, crude hand machine, con 

 sisting of two glass jars attached to a spindle and making only 200 revolutions per minute. 



My own machine, patented in September, 1868, by D. M. Weston, of Boston, has proba 

 bly the largest capacity of any in the world, the basket being about two feet in diameter, 

 with a 12-inch opening on the top, and a depth of about 10 inches. It is constructed in every 

 particular like a centrifugal hydro-extractor, with the exception that instead of the cylinder 

 being perforated, it is perfectly tight, with a top flange extending inward towards the centre. 

 In this cylindrical basket are ten floats or dams from top to bottom, for the purpose of com 

 pelling the fluid or milk to travel with the machine. This is substantially all, and it can le 

 used for separating various fluids or solids of different specific gravities. Our first experi 

 ment was at 1,200 revolutions a minute, running about twenty minutes, then stopping tl.e 



