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: 
{ De Laval (old style). 
| Sharples. 
(Cause milk to 
pass in thin 
sheets vertical- ' 
ly in bowl. 
Hollow bowl... 
( Omega. 
Empire. 
Davis. 
United States. 
National. 
| Reid. 
Farm sep- , 
arators. 
Separa- 
tors. 
L 
Contrivances 
in bowl. 
Cause milk to 
separate into 
almost hori- { 
zontal thin 
sheets. 
( Dairy Queen. 
De Laval. 
Peerless. 
Swea. 
Westphalia 
(Cleveland). 
Towa. 
| Skim-close. 
iene Danish Weston (Reid). 
Sharples (old style). 
| De Laval (old style). 
Cause milk 4 
Hollow bowl 
Creamery 
power 
separa- 
* tors, 
United States. 
Simplex. 
Sharples (new 
style). 
pass in thin 
sheets _ verti- 
cally in bowl. 
Contrivances in 
bowl. 
separate in al- | De Laval. 
Cause milk | 
Springer. 
} most horizon- 
| tal sheets. | 
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 Sharples, 
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, 
