56 



THE BOOK OF BUTTER 



stance, the skimmed-milk, was tlirowu to the bottom, 

 thus forcing the cream, wliich is hglitcr, to the surface. 

 It is not definitely determined who was the first person 

 to study tliis subject. rb)wever, it is known that Rev. 

 F. 11. Bond ^ of Northi)ort, INIassachusetts, used a 



similar jdan of generating cen- 

 trifugal force, and doubtless 

 the other early investigators 

 W emj)loyed the same methods. 



C. J. Fuch 



)f Carlsruhe, 



Germany', was one of the first 

 persons to suggest the utiliza- 

 tion of centrifugal force to 

 separate whole milk into cream 

 and skimmed-milk. Appro.xi- 

 mately four years later, in 

 1S()4, Albert Fcsca ^ of Berlin 

 and Antonin Prandtl ^ of 

 ^Munich made studies similar 

 to those of Fuchs. Bond, 

 wliose work is mentioned 

 above, made his studies in 

 1870. One of the first pieces 

 of apparatus employed in sep- 

 arating cream is shown in Fig. 

 17. These were intermittent 

 methods. 



43. Continuous separation. — The intermittent method 

 was slow and wearisome. Therefore, in 1874, the idea 

 of continuous sei)aration was concei\'ed. It is said 



' MoKay, G. L., and Tjarscn, C, Princiijlcs and Practice of 

 Buttcrmaking, p. i:«), VM)I>. 



2 Flcischmaiin, W., The Book of tlio Dairy, p. 120, 1S06. 



Fio. 17. — .\n Qarly r-reara sep- 

 arator cxperimorit. This ma- 

 chine consisted of a device 

 for whirling buckets in wliicii 

 tiie milk \v:is ])laced. After 

 whirling a sliort time the ma- 

 chine fiad to be stopped and 

 tfie cream reinoved from the 

 buckets by hand skimming. 

 This machine was about four 

 feet high, and earli bucket 

 held about two gallons. 



