262 THE DAIRYMAJs-'s MANUAL. 



eighty-five ]1er cent of the ice used in a creamery where 

 the " Ice System " is employed. 



7th. As the phmt necessary for a successful creamery 

 is expensive, economy is an important item. By sepa- 

 rating the cream immediately on receipt of milk, all 

 room necessary for vats or pans is saved, except for a 

 small vat for heating milk and a cream vat. The space 

 necessary for the centrifugal is very small, not more than 

 four by eight feet for the large size machine. The ex- 

 pense of maintenance is also greatly reduced by doing 

 away with the large pans, and other appurtenances now 

 necessary. 



In regard to the behavior of the cream taken from 

 transported milk, the following experiments were made : 



Eight hundred pounds of milk were taken, of which 

 200 pounds were immediately operated upon by the cen- 

 trifuge, and 200 pounds operated on after having been 

 transported. At the same time 200 pounds were im- 

 mediately set in ice water, and 200 pounds set in ice 

 water after having been transported, both of the lat- 

 ter samples remaining in the ice water for thirty-four 

 hours. For the centrifuge experiments, on the one hand, 

 the transported milk had been placed in 100- pound cans 

 and driven about for two hours, the temperature on the 

 return averaging not quite sixty-six degrees Fahren- 

 heit. For the ice water experiment, on the other hand, 

 the milk w^as first cooled thirty minutes in ice water, 

 and then was driven about one and a half hours, and the 

 temperature on the return was a little over sixty-three 

 and a half degrees Fahrenheit. 



Now in these experiments it was ascertained that the 

 centrifuge had been able to separate the cream from th.e 

 transported milk almost as well as that from the samples 

 not transported ; the proportional figures for the amounts 

 of butter made being in the following ratio : 100 repre- 

 senting that from milk immediately operated in the cen- 



