TEMPERING AND SEPARATING. 



181 



the average creamery." In the above quota- 

 tion Prof. W all ace is talking of the three ma- 

 chines doing the best work. It will pay parties 

 interested in separators to secure ''Bulletin No. 

 25." 



Butter accumulator. A comparatively new 

 machine on the market is the 'mtter accumu- 

 lator manufactured at 

 Bainbridge, N. Y. It 

 receives the milk the 

 same as the separator 

 except the tempera- 

 ture, which it is desir- 

 able to have at 65 deg. 

 Fahr. The cream is 

 first separated the 

 same as in the common 

 separator, after which 

 the cream drops into 

 another compartment of the machine, where 

 the separation is continued until we have but- 

 ter and buttermilk, which are then delivered 

 from the machine. We had one of them at 

 the Pennsylvania dairy school in January, 1894, 

 for a few clays. It of course makes what we 

 call sweet-cream butter, but it has more flavor 

 than any other sweet-cream butter I have ever 

 seen. 



BUTTER ACCUMULATOR. 



