252 DAIRYING. 



RETiATTOX OF FAT CONTENT OF SEPARATOR 

 SKI3I-MILK AND SPEED OF BOWL, QUANTITY 

 OF MILK SEPARATED, AND TEMPERATURE 

 OF THE MILK. 



Fleischmann gives the following formula for ascertaining 

 the fat content of separator skim-milk, /" being ;he per cent 

 fat in the skim-milk, M the quantity of milk skimmed per 

 hour, u the speed of the bowl, and t the temperature of 

 the milk: 



Vm 



f=c 1J!l X 1.035 



r is a constant which must be determined for each machine; 

 Hittcher found its value, in the case of three different ma- 

 chines, as follows: 480,152; 547,800; 363,430. The results 

 obtained by the use of the formula seem to agree fairly 

 well with chemical analysis of the skim-milk w^here care 

 is taken in determining the various factors entering into 

 the calculation. 



STEAM BOILER AND ENGINE MANAGEMENT. 



By Frof, A. W. Richter, of the University of Wisconsin. 

 Boiler. 

 Fe^d Apparatus. — Every boiler should be provided with a 

 check-valve, placed between the feed apparatus and boiler, and 

 in such a manner as to have the weight of the valve assist in 

 closing it. Between this check-valve and boiler there should be 

 an additional globe or gate-valve which may be closed, thus 

 permitting repairing or cleaning of the check-valve while the 

 boiler is in operation. 



Water Supply. — Feed-water should enter a boiler in such a 

 manner that the plates do not receive the direct impact of cold 

 water. The usual practice is to have the feed enter through 

 the blow-off pipe, thus preventing this pipe from clogging. The 

 feed supply should be regulated so as to keep the water level 

 as stationary as possible, The greatest care must be taken that 

 the water level does not fall below the top of the flues. Neg- 

 lect in this direction will cause the metal to become overheated 

 and consequently weakened, causing leakage of joints and m- 



