260 



THE dairyman's MANUAL. 



perfectly pure, gives a still greater importance to this 

 machine than would the mere mechanical separation 

 of the cream from the milk. 



The differences in cream which necessarily result from 

 its mode of separation from the milk first invite atten- 

 tion. These were not brought prominently to notice 

 until the recent investigations of Danish dairy experts 

 made public the comparisons between the creams separ- 

 ated by the different methods in use, including the cream 

 remaining unseparated in the milk -as well as the 

 cream taken from milk transported from the dairies to 

 creameries by railroad or wagon. The results of these 

 experiments for a whole year are given in the following 

 table, the thirty-four-hour setting in ice being taken as 

 the standard: 



April ... 93 1 



May 9-2.2 



June 94.4 



July — 



Anffust 94 8 



S'-pt-mber 94.7 



October 92.4 



November 91 5 



December 92 



Jaimarv 92.3 



February 92.4 



March... 93.1 



100 SI 

 100 87. 

 100 86. 



1 102 



7 97. 



8 98. 



113 

 5 111 

 4 109 



107. 

 3 98, 

 6 95. 



THE CENTRirCGAL HAS 



GIVKN MORE BUTTER 



PKB CENT than: 







•?5 



22.3 13 



i9.8;ii 



16 I 9 



9 40.5 

 3 36.3 

 6 26.2 



11.71 5 5 

 14 2 12.7 

 11.4 14 2 



100 86. 

 1()0|84 

 100 81, 

 100 77 

 100 79 

 100179, 

 100 83, 

 100 78, 



5 97 

 1 97 

 8 102 

 5 97 

 5 101 

 7 100 

 4 101 

 7 100 



2 109 



.5111 



1117 



120 



1119 



9-118 



.3 116 



.5jll4 



2 101 

 61103 

 6 113, 

 2I115, 

 6 115 

 110, 



no 



108 



il^ 



15.11 9 

 17.9 11, 



27.3 17 



31.4 20 

 29.9 19, 

 27.9 18 

 25.8 16 

 22.7 14 



2 26.2 

 6 32.7 

 6 43.7 

 2 55.1 

 6 51.11 



48 

 2 39.41 

 2 45.1: 



12.31 7.8 

 14.4 S.3 



15.3 

 21.4 

 18.4 

 10.9 

 11.8 

 13.6 



9M 100181.9 99. 8!ll4 6 107 2 23 8 14,3 41 14 7.1 



3.5 



4.5 



4 



6.4 



5.4 



5.6 



The remarkable difference shown by these experiments 

 in favor of the "centrifuge" is in great part due to the re- 

 moval of the viscous portion of the milk which tends so 

 much under other circumstances to make the milk im- 

 pure and difficult to manage. 



