362 BOARD OF AGRICULTURE. [Pub. Doc. 



cepted sense of that term and cannot rank in efficiency with 

 them. 



' ' They are even less efficient than the best forms of deep- 

 setting systems, such as the Cooley creamer. 



" They are no more efficient than the old-fashioned shallow 

 pan ; but perhaps require rather less labor. 



" In all probability they would give better results if used 

 without dilution and immersed in as cold water as possible, 

 preferably ice water." 



Separator {Centrifugal) System. — In the removal of 

 cream by the centrifugal machine, centrifugal force, gener- 

 ated in a rapidly revolving bowl, is used to take the place of 

 the force of gravity. The fat, being lighter than the other 

 milk ingredients, is thrown to the outer surface of the bowl, 

 and a more thorough separation is obtained than by any 

 other method. It is not the intention of the writer to ex- 

 plain in this connection the construction of any style of 

 separator. These machines are coming into general use at 

 present, and bid fair to take the place of the gravity method. 

 Full description of their construction will be found in the 

 explanatory circulars issued by the manufacturers, and in 

 books on dairy subjects. Separators can be regulated so as 

 to produce cream containing from 20 per cent to 50 per cent 

 of butter fat. They have been so perfected that many can 

 be relied upon, if properly manipulated, to skim to .1 of 1 

 per cent butter fat or less. This may be illustrated from the 

 following table : — 



Per Cent Fat in 

 Machines. Skim-milk. 



Accumulator, 11 



Alexandria Jumbo, . 22 



Columbia, 12 



Danish Weston, 08 



De Laval, 09 



Sharpies, 16 



United States, 12 



Victoria, 16 



While the majority of separators can be made to do per- 

 fect work, there are variations in different machines of the 

 same grade and manufacture, and these differences can only 

 be detected by an actual examination of the skim-milk. The 



