BUTTER-SEPARATORS. 



175 



Extractor of Jacobson, first exhibited at the Royal Agricultural 

 Society of England Show at Windsor, from the 24th to the 29th 

 June, 1889; and in Germany first at the Provincial Schleswig- 

 Holstein Exhibition at Kiel on the 20th to 23rd March, 1890; and 

 the Butter Separator of Dr. De Laval, first exhibited in Germany 

 at the Fourth International Exhibition of the German Agricultural 

 Society at Strasburg in Alsace from the 5th to the llth of June, 

 1890. Both of these machines cream the milk by centrifugal force, 

 and immediately churn 

 the cream thus obtained; 

 and in both, the arrange- 

 ment for churning is of 

 such a nature, that the 

 cream is beaten with extra- 

 ordinary violence. In the 

 butter-extractor (fig. 51) 

 the cream is separated on 

 the spot in the inside of 

 the separator-drum, and 

 in the butter-separator the 

 cream leaves the separator- 

 drum in the usual way, 

 flows over a cooler, and 

 falls thence into a small 

 open butter cylinder at- 

 tached to the separator 

 frame or stand. The bowl 

 of this butter cylinder is 

 set in motion by means of 



a spring from the bowl of the drum. As is well known, the tempera- 

 ture at which creaming of milk takes place is not the same as that 

 at which churning is done; since the most favourable temperatures 

 for the separation of cream and for churning are not the same. 

 The arrangement of the butter-extractor is of such a nature that 

 creaming must take place always at that temperature which is 

 required for churning, while, on the other hand, in using the butter- 

 separator there is nothing to prevent the regulation of the tempera- 

 ture in a suitable manner to what is best suited to promote the 

 success of the successive processes. From this point of view, there- 

 fore, this apparatus possesses an advantage over the former. As has 



Fig. 51. Centrifugal Butter-separator. 



