FIG. 14. 



Representing the results obtained by separating naturally rich and 



naturally poor milk under identically the same conditions. 

 Sample E, at 60 revolutions of separator crank per minute, a cream 



containing 49 % butter fat was obtained from a 4'8 % milk, 



whilst 

 Sample F shows 38 % butter fat in the cream obtained from a 2-9% 



milk. 



(See Table No. III. for complete results of this trial.) 



