35 



of I'at can be secured. These have been known as Wheeler's gravity 

 cream sej^arator, made by the Gravity Cream Separator Company, 

 Mexico, N. Y. ; Hunt's Improved Ventihited Cream Separator, made by 

 the Hunt Manufacturing Company, Cato, N. Y., and the Aquatic Cream 

 Separator, made by the Aquatic Cream Separator Company, Watertown, 

 N. Y. " The machines are simply tin cans fitted with upper and lower 

 scale glasses, a faucet at the bottom through which the milk is drawn, 

 and a wire ring at the top for holding a strainer cloth or cloth cover." 

 " The Aquatic separator differs from the other iu the fact that the can is 

 of considerably larger diameter and is provided with another smaller 

 can, intended to be filled with ice and inserted in the large can as a 

 cooler." The milk is mixed with an equal quantity of water and set at 

 ordinary temperature. The cooler issued by the Wheeler Company 

 states that " any time after two or three hours, or between milkings,you 

 can draw off the milk and cream." 



The Cornell Experiment Station Bulletin 151 gives considerable in- 

 formation concerning these " machines," from which the above is taken. 

 The results of the investigation of the merits of this method of sejjara- 

 tion, as given in the bulletin, are as follows : — 



'• Gravity or dilution separators are merely tin cans in which the sep- 

 aration of cream by gravity process is claimed to be aided by dilution 

 with water. 



" Under ordinary conditions the dilution is of no benefit. It may be 

 of some use when the milk is all from ' stripper' cows, or when the tem- 

 perature of melting ice cannot be secured. (C. U. Agr. P^xp. Sta. Bull. 

 39 ) 



" These cans are not ' separators ' in the vmiversally accepted sense of 

 that term and cannot rank in efficiency with them. 



" They are even less efficient than the best forms of deep-selting sys- 

 tems, 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." 



St:paraLor {Centrifugal) System. — In the removal of cream by the 

 centr'ifugal machine, centrifugal force, generated 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 explain 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. Fvdl description of their construction will be foimd 

 in the explanatory circulars issued by the manufacturers, and in books 

 on dairy subjects. Separators can be I'egulated 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 



