186 AGRICULTURE. 



milk and then the cream from a faucet in the 

 bottom of the can (Fig. 45). This system is 

 in oreneral use in some locaHties, and with 

 general satisfaction. The deep setting ranks, 

 iDOth in thoroughness of separation and quality 

 of cream for food and butter-making, next to 

 the centrifugal separator. Under proper con- 

 ditions, by its use 80 to 90 per cent, of the 

 butter fat should be secured in the cream. The 

 cream from this system is rather low in but- 

 ter fat, as a rule testing from 18 to 20 per 

 cent. fat. 



(3) Dilution. — Within recent years an old 

 plan of diluting milk with cold water has been 

 revived, and devices for using this method have 

 been sold very extensively in many places under 

 the name of "water separators," "aquatic sep- 

 arators," etc. The general plan is to add cold 

 water equal in volume to the milk. Instead of 

 ranking with the cream separator, in whose name 

 they are wrongfully given, they rank with the 

 shallow pan in thoroughness of separation. As 

 a rule, from 20 to 50 per cent, of the butter fat 

 is lost in the skim-milk. The diluted condition 

 of the skim-milk is another disadvantage. The 

 quality of the cream is better than that of the 

 shallow pan, and it is more convenient. 



2. By Centrifugal Force. — The centrifugal 

 separator (Fig. 46) has revolutionized the dairy 

 industry within recent years. The first centri- 



