[ 6.57 ] 



The milk being thus separated, the skim-milk, which forms 

 the outside layer, is pushed up a narrow tube opening on 

 the inner circumference of the cylinder, into a tin-ring 

 fitted into the top of the cylinder, and from this ring 

 through a spout into a bucket below, and the cream which 

 forms the inner column escapes through a notch at the top 

 of the cylinder into a second tin-ring and from this through a 

 spout into the cream bucket. The flow of the milk into the 

 cylinder is regulated by a float which is placed in a cir- 

 cular tindish which intervenes between the milk and the 

 cylinder. 



" The " Windsor" is in principle the same as the " Baby," 

 from which it differs only in one or two details. These 

 are (i) that the revolving cylinder in the " Windsor" is hori- 

 zontally placed, while in the "Baby" it is vertical, and (2) that 

 the high speed of the cylinder in the " Windsor" is commu- 

 nicated by the handle through two friction rollers on which 

 the axle of the cylinder rests. 



" AH the modern cream separators are based on the princi- 

 ple of separation by means of centrifugal force, as described 

 above. They may be of any desired capacity. The larger 

 ones have to be driven by steam-power and can separate as 

 many as 150 gallons of milk per hour, while the " Baby" has 

 a capacity of 12 gallons and the <( Windsor" of 35 gallons 

 per hour. 



" The Victoria churn shown is an end over end churn, 

 and unlike most churns, has no beaters inside. The absence 

 of beaters inside is said to be an advantage, as it allows the 

 churn to be easily washed and cleaned. It may be remarked 

 here that in all dairy operations, cleanliness of utensils is a 

 matter of the utmost importance. 



" Mr. Howman gave a series of demonstrations at the 

 Metcalfe Hall. The chief among these are briefly described 

 in the following paragraphs : 



( i). "The first demonstration was intended to be a compe- 

 EEEE 



