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: 



Separa- 

 tors. 



Farm sep- 

 arators. 



Hollow bowl . 



/ De Laval (old style). 

 \ Sharpies. 



Contrivances 

 in bowl. 



Cause milk to 

 pass in thin 

 sheets vertical- 

 ly in bowl. 



Cause milk to 

 separate into 

 almost h o r i - 

 zontal thin 

 sheets. 



Omega, 

 Empire. 

 Davis. 



United States. 

 National , 

 t Reid. 



(•Dairy Queen. 

 D3 Laval. 

 Peerless. 

 ! wea. 

 Westphalia 



(Cleveland) . 

 Iowa. 

 Internat. Cream 



Harvester. 



Creamery 

 power 

 separa- 

 tors. 



Hollow bowl 



f Improved Danish Weston (Reid). 

 .j Sharpies (old style). 

 [ De Laval (old style). 



Contrivances in 

 bowl. 



Cause milk to 

 pass in thin 

 sheets verti- 

 cally in bowl. 



! 

 Cause milk to 

 separate in al- 

 I most horizon- 

 [ tal sheets. 



United States. 

 Simplex. 

 Sharpies (new 

 style). 



De Laval. 

 Springer. 



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 of 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 



