THE DAIRY. 217 



An important fact lately developed by Dr. Sturtevant is its melting point, 98, being 

 remarkably high. He found exactly the same result, however, from my own dairy as from 

 that of my neighbors , which furnished two samples from the same milk treated by the 

 machine, and by the ordinary process, and was 98 and 94 respectively. 



I have also had constructed a perforated basket for extracting the buttermilk by 

 centrifugal force, and now treat all my butter by this method most successfully. After two 

 or three rinsings in brine, it is removed from the churn while in small pellets and placed in 

 a cloth. It is then put in the basket of the machine, which, in less than a minute after full 

 speed is obtained, is brought to a standstill. The texture of the butter is fine and the grain 

 uninjured and very solid.&quot; 



The Danish machine for raising cream by centrifugal action has created considerable 

 sensation in Europe. By a recent report made to the Danish Agricultural Society, it appears 

 that by the centrifugal system of cream raising, one hundred pounds of butter were made 

 from the same quantity of milk that produced but eighty-eight pounds by the deep setting 

 process after fifteen hours setting, and only ninety-two and a half pounds after thirty-four 

 hours setting, and eighty-seven and a half pounds in thirty-four hours by the shallow setting 

 mode. 



In making these experiments thirty pounds of milk by the centrifugal process were equal 

 to thirty-two and a half to thirty-four pounds by the ice system (deep setting), and to thirty- 

 four pounds by shallow setting. 



In another experiment covering a month in time, it required on the average but 29 

 pounds of milk by the centrifugal system to equal 32 pounds by the ice system, while other 

 experiments showed even greater differences. It was also found by chemical examination 

 that butter made by the centrifugal system contained less water, and that the skimmed milk 

 contained less fat. 



The objection to the general use of the centrifugal machine would be its expense, unless 

 farmers combine in order to enjoy the benefits, as they do in the creamery and factory 

 systems. 



The Fairl.amb System, etc. This system of cream-raising is comparatively 

 speaking a new one, the can used by them having some peculiar features. It is nineteen 

 inches and a half in height, and twelve inches and a half in diameter at the top, ten and a 

 half inches being the diameter at the bottom. There is a tube in the centre four inches in 

 diameter and sixteen inches high, the tube being connected with the outside of the can, at 

 the top, by a pipe three-fourths of an inch in diameter. The can is provided with a cover 

 of tin and rubber which excludes all air. 



It has also a glass gauge marked with a scale of inches for indicating the amount of 

 cream raised on the milk. The advantages claimed for it are, its small cost, its probable 

 durability, that by its use cream may be raised in from twelve to thirty-six hours, according 

 to the season and temperature, and that it requires no special place for setting in order to 

 raise the cream. 



A low temperature will raise the cream in less time than a high one. For illustration; 

 At 32 to 40 deg. F., the cream will raise in 12 hours; at 50 to 60 deg. F., from 12 to 24 

 hours; and at 70 to 80 deg. F., 24 to 36 hours will be required to get the full amount of 

 cream. It is claimed also that by the use of this can, milk can be cooled quickly or slowly, as 

 may be desired, and that in either case there will be no change in the quality of the milk , 

 the cream at the same time being free from, all flavors or odors that may exist in the 

 surrounding atmosphere. 



The method which has been adopted in the Fairlamb system consists in gathering cream 

 (instead of milk) from dairies by the agents of the factory. The dairies are supplied 

 with the cans referred to above, the cream being measured by the gauge placed in the side 



