56 



THE BOOK OF BUTTER 



stance, the skimmed-milk, was thrown to the bottom, 

 thus forcing the cream, which is lighter, to the surface. 

 It is not definitely determined who was the first person 

 to study this subject. However, it is known that Rev. 

 F. H. Bond 1 of Northport, Massachusetts, used a 

 ^^^^^^^^ similar plan of generating cen- 



Jii Hfe trifugal force, and doubtless 



df *- ^f^^lL ^ e t ner early investigators 



ffji .r I fnBj employed the same methods. 

 ^f: Bk C. J. Fuchs 2 of Carlsruhe, 



^k QP Germany, was one of the first 

 persons to suggest the utiliza- 

 tion of centrifugal force to 

 separate whole milk into cream 

 and skimmed-milk. Approxi- 

 mately four years later, in 

 1864, Albert Fesca 2 of Berlin 

 and Antonin Prandtl 2 of 

 Munich made studies similar 

 to those of Fuchs. Bond, 

 whose work is mentioned 

 above, made his studies in 

 1870. One of the first pieces 

 of apparatus employed in sep- 

 arating cream is shown in Fig. 

 17. These were intermittent 

 methods. 

 Continuous separation. The intermittent method 



Fis. 17. An early cream sep- 

 arator experiment. This ma- 

 chine consisted of a device 

 for whirling buckets in which 

 the milk was placed. After 

 whirling a short time the ma- 

 chine had to be stopped and 

 the cream removed from the 

 buckets by hand skimming. 

 This machine was about four 

 feet high, and each bucket 

 held about two gallons. 



43. 



was slow and wearisome. 



of continuous separation was 



Therefore, in 1874, the idea 

 conceived. It is said 



1 McKay, G. L., and Larsen, C., Principles and Practice of 

 Butter-making, p. 130, 1906. 



2 Fleischmann, W., The Book of the Dairy, p. 120, 1896. 



