28 



the Kiel City creamery, with the view of using it where ice could 

 not be obtained and found the efficiency in skimming depended on 

 the temperature, the speed and the time run. 



It did not take long to improve on this crude process and 

 the first move was to arrange for crowding out the cream when 

 separated (as shown in Fig. 14), to the right; to the left the 



drum is shown at 

 rest. This al- 

 lowed the stop- 

 ping of the drum 

 by a brake, and 

 thus shortened 

 the o pe r a t ion. 

 But, Mr. Lefeldt 

 continued until 

 in 1883 ne had a machine receiving the milk and discharging 

 the skim milk and cream continuously. 



Meanwhile other inventors did not remain idle, and as early 

 as 1878 and 1879, the "Danish Weston" (so-called here) in Den- 

 mark and the DeLaval separators in Sweden were put on the 

 market. The first had a plate just below the cover, with openings 

 near the wall, and this forced the skim milk into the upper space, 

 where a tube caught and discharged it, while another tube caught 



the cream below the 

 plate. (Fig. 15.) This 

 machine was run at 

 from 2500 for the large 

 one to 4500 revolutions 

 per minute for the small 



size power machine. 



It had the great ad- 

 vantage of being able to 

 elevate the cream, if so desired, 7 to 8 

 feet. 



The DeLaval Separator, on the other 

 hand, had a smaller drum with a neck, 

 Fig. 1 6, and there the skim milk was conducted through a tube 

 (b) and thrown on a plate cover (B), while the cream rose along 

 the neck and was thrown through an opening (e) on the plate 

 (C). A small screw (f) regulated the amount of cream to be 



(Fig. 10) 



