134 



BUTTER-MAKING. 



cation appearing below has been made. There are undoubtedly 

 many other types, especially in foreign countries, with which 

 the writers are not familiar, and which are not mentioned here. 

 The following classification will, in some measure, illustrate 

 the different makes of separators on the market to-day: 



separate in al- I De Laval. 

 i most horizon- f Springer. 

 [ tal sheets. j 



Many of these separators which cause the milk to pass 

 up and down in vertical sheets have the bowl contrivances 

 corrugated, and perforated with holes so that the skim-milk 

 and cream assume also a partly horizontal direction. 



Process of Separation. From the illustrations, the structure 

 of the more common types of separator bowls is readily 

 understood. The whole milk may be made to enter at the 

 bottom or top o! the bowl when revolving. In the Sharpies, 

 the milk enters at the bottom. The more common way 

 is to have the whole milk enter at the top. As the 

 milk enters the bowl and is exposed to the centrifugal force, 



