40 ILLINOIS DAIRYMEN'S ASSOCIATION. 



340x11 which is 340. In other words, while the tendency of the cream and 

 skim-milk to separate, while at rest would be represented by one, the force 

 of the machine to cause a separation under the conditions mentioned would 

 be represented by 340. The immense power of centrifugal force can be con- 

 veniently illustrated as follows : Take a stick about two feet long and sus- 

 pend it upon a pivotal point in the center ; attach to each end a pail contain- 

 ing 50 pounds of water ; revolve the stick and pails 1000 revolutions per min- 

 ute and each pail will pull from the center with a force of 40800 pounds or 

 over 20 tons. Such figures show the need of constructing centrifugal ma- 

 chinery with great strength. Butter makers and dairymen are familiar with 

 the difficulties of getting cream from milk at certain seasons, notably in the 

 late fall and winter months where a large proportion of the cows are strip- 

 pers. Mr. Fjord calls it "heavy" milk and made the phenomenon the sub- 

 ject of thorough investigation. Such milk refuses to part with a consider- 

 able proportion of its cream, even by intense cooling. By transportion and 

 premature cooling, milk which originally was not "heavy" became so and 

 many creameries were troubled to extract the cream until the introduction 

 of the centrifugal creamer overcame the difiiculty. It is not strange that a 

 machine of the asserting power heretofore (stated should be able to waken 

 UD the "sleepy" quality of milk at any season. 



Notwithstanding the revolution that is taking place in dairy countries in 

 the methods of extracting cream, and the much that can be said in favor of 

 the centrifugal process, I recognize that a large portion of the butter made 

 in Illinois for some time yet must come from the older processes. Which- 

 ever method may be practiced, it should be done in a way to secure its best 

 results. If water cooling, the water should be the coldest that can be had, 

 and plenty of it ; if by icing, it should be thoroughly done. The latest dis- 

 coveries indicate that the separation can be quickest, and most effectually 

 accomplished, by introducing the cooling agency, whether it be ice or water, 

 into the milk somewhere below the cream line. One invention puts it at the 

 bottom of the tank or cooler, another just below the cream line. Experi- 

 mental work with these methods has shown excellent results in a few hours. 

 I am convinced that we have not yet reached the best method of cooling 

 large vats of milk to extract the cream. I look for something in the near fu- 

 ture that will eclipse all we have at present. Such an invention will com- 

 bine the advantages of the icing plan without its trouble and expense and 

 the objection of the melted ice, watering the milk. 



Having extracted the cream, its treatment in preparation for the churn 

 is more important than ever before. Separator cream must be cooled down 

 quickly, in the summer months to the neighborhood of 50 deg. and this as 

 soon as possible after leaving the machine. Experience shows that this 

 must be done to save the grain. Some reduce it by a device allowing the 

 cream to fiow over a water cooler as it passes from the machine. I have had 

 good results by cooling in setters in water at 49 deg. Frequent stirring is 

 highly important to encourage equal fermentation and oxidizement. A 

 thick crust should not be allowed to form on the cream while the lower 

 strata are thin and unfermented. It spoils both the quality and yield of the 

 butter, A mild, even acid in the cream is the thing to be aimed at. Bitter- 



