SEPARATION OF CREAM. 133 
Machine.” Another German machine, called ‘‘The Page,” was 
also manufactured in the horizontal bow] style. 
From the above it will be noticed that four separate steps 
are recognizable in the evolution and improvement of separators: 
1. Revolving Bucket Centrifuge; 
2. Intermittent Hollow Bowl; 
3. Continuous Hollow Bowl; 
4. Continuous Separator with contrivances within the 
Bowl. 
Fic. 72.—The Simplex separator. 
The science and practice of separation of milk and cream 
have seemingly reached a high state of efficiency. It seems 
almost improbable, considering the many new improved sepa- 
rators on the market that any other great improvement could 
be made which would add a separate stage to the improve- 
ment of our best centrifugal milk separators of to-day. 
Classification of Separators.—Owing to the many different 
standard types of separators now on the market, it is impossible 
to describe each one in detail. For this reason the classifi- 
