GRIFFITH ®. TURNER CO. 



0^ 



SHARPLES' CREAM SEPARATORS 



Among- the many points of superiority over the now out-of-date disc machines, are first, the low-down tank supply (now copied by other manulac- 

 tnrers); is just the right heiglit to be handy and convenient for the operator, without having to stand on an elevation, and enabling him always to se» 

 how much milk is being poured into the reservoir. The base and body of tliese machines are cast in one piece, making the strongest frame of any 

 Separator made. Other frames are bolted together. 



The bowl is very simple, only three parts, as follows: The bowl proper, abottom and a dividing wall, just as simple as a napkin ring. The bowl to- 

 ▼ery easily washed, being free from corrugations or small holes that are found in the discs of other makes of machines. 



One of the greatest drawbacks to disc machines is tlie multiplicity of narts to be cleaned. Any child can take out, wash and replace the -tubular 

 Bk)w1. The bowl is suspended and hangs from a special fine ball bearing, containing nine balls; it hangs perpendicular and cannot get out of tbe- 

 toalance, and is held perfectly rigid, overcoming the jarring so prevalent in the disc machines. The bearings are all made of very finest material, 

 machine cut, and run in a perfectly straight line; no vibrations whatever. There are no bevel gears, which wear very fast. We must now speak or 

 the saving in oil. It is reduced to a point that no other Separator has or can have. First, there are no oil holes to be searched for; no oil cups to- 

 be troubled with, especially in cold weather. The Tubular requires oiling but once a week, and then only a teaspoonful should be used. The reasoa 

 why this style Separator takes so little oil is, it is continuously carried up in a spray from the bottom of the gear case and used over and over again. 

 Thorough lubrication is of the utmost importance in high-speed machines like a Cream Separator 



An entirely original and exclusive idea is the bottom feed principle. Separation begins immediately the milk enters the bowl, there being no mixing 

 of the incoming milk with the outgoing cream and skimmed milk. No one has recognized this important feature more fully than competing manufac- 

 turers. The principle of feeding the milk to the lower end of the bowl is one that makes the low supply can entirely practicable on the Sharple» 

 Separators, and no other manufacturer can make a Separator bowl of bottom-feed construction. In order that the significance of this may b* 

 thoroughly understood, it must be remembered that the supply can on every Separator other than the Sharpies is placed directly over the bowl, 

 fc«cause the milk must be delivered into the top of the bowl. With the bottom-feed principle you do not have to remove the supply can to get at the- 

 &owl. This is a very important point. 



In short, the Sharpies Tubular Separator Is the least expensive to keep in otder, the closest skimmer and easiest to oil of any machine on the market. 



Suspended Bowl, Bottom Peed, Low-Down Supply Can, 

 Easy Running, ]Vo Discs. 



No. 1, capacity 175 lbs. 

 per hour. Price $40.00. 



No. 2, capacity 275 lbs. 

 per hour. Price $55.00. 



No. 3, capacity 350 lbs. 

 per hour. Price $05.00. 



These three sizes are 

 readily turned by one 

 ■who is seated. They 

 stand only 2 ft. 9% in. 

 high; the supply can is 

 still low^er, 



STAND UP SIZES. 



No. 4, capacity 4 50 lbs. 

 per hour. Price $73.00. 



No. 6, capacity 650 lbs. 

 per hour. Price, $!>0.00. 



No. 9, capacity 

 900 lbs. per hour. 

 Price $110.00. 



Pulley Power^ 

 Attachment, 

 ki|s $3.50 Additional. 



These three sizes 

 stand only 3 ft. 6 

 in. high; the sup- 

 ply can is still 

 lower. 



Steam Ttsrbin© Tubular 

 Oair^ Separator 



SIRIVEX DIRECT FROM THE BOIIiER. 



MADE IN THREE SIZES. 

 No. Capacity. Price. 



5, 500 pounds per hour .fSO.OO 



7, 700 pounds per hour 100.00 



10, 1.000 pounds per hour 125.00 



Either size, -with Little Giant Boiler, 

 .foO extra. 

 SEPARATOR OIL. 

 Gallon Can, 75e. 5-Gallon Can, $2.50. 



Just a jet of steam, not much larger than would 

 go through a straw, drives it to full speed. 



An armload of wood or a bucket of coal will 

 furnish tlie needed fuel for the smaller machines 

 lor an hour's run. 



The bowl when apart has a wide-open mouth, 

 and not much more trouble to clean than a 

 tin cup would be. In cleaning there is no dan- 

 ger cf mis-.ilacing small complicated parts, for 

 It h-is no such parts. 



Tills machine stands 36 inches high — requires 

 very little steam— is the most efficient power 

 separator for dairy use. 



For S.'et;arator Boiler, see page TI 



SHARPIES' JERSEY SEPARATOR 



The construction of the receiving chamber In the Jersey bowl Is such that 

 from 75 to 9U per cent, of the cream is immediately separated without passing 

 between or over the discs. The discs, therefore, perform their function on 

 only a very small portion of the cream— to those globules of butter fat which 

 are hard to separate. This Is very important, for the reason that such a very- 

 small portion of the cream Is chopped or whipped by the discs in a Jersey 

 Separator, whereas In other disc machines all of the cream passes over the 

 discs, and frothy whipped cream is the rer.ult. The suspended bcnl, which 

 hangs below the spindle from a ball bearing, is tlie same as described in th© 

 Tubular. All vibration is prevented, which Is so fatal to the skimming efficiency 

 of all common disc Separators. No tendency to tip from side to side; no strain 

 upon the spindle; no taxing of bearing or gearing, and uo power wasted in tha 

 wearing parts. Only one bearing, and therefore friction is reduced to a mini- 

 mum. The Jersey Disc Separator will satisfy any one who can be satisfied with 

 a "disc" machine. It is guaranteed by the factory to be better in every particu- 

 lar than any other Separator of its class. It has only one superior, and tliat la 



the TUBULAB. 



Price $40.00. 



( t 



SNOW-BALL" FREEZER 



Liist. 



1 qt $1.80 



2 qt 2.25 



Has three motions. The can 

 revolves from right to left, tha 

 outer beater from left to right, 

 the two wood scrapei-s removing 

 the frozen cream from tlie sides 

 with the unfrozen cream in the 

 center, and throws all back to tha 

 side to be again frozen and re- 

 moved by the scrapers. The con- 

 tiniious action of the can and 

 two beaters moving in opposite 

 directions keep the 

 cream ever clianging 

 position, producing in 

 about three minutes 

 a very smooth, vt'ell-beaten, velvety 

 cream. Virginia white cedar, bound 

 M ith electric -welded wire hoops. Pit- 

 ted with new cross bar lock and rein- 

 forced cross bar. 



Retail. 

 . $l.i>0 

 . .2.00 

 . 2.30 



3 qt. 



4 <|t. 



1 qt. . 



2 qt. . 



3 qt. . 

 List. 



.$2.T0 

 . 3.15 



Retail. 

 4 qt. . .$2.75 

 6 qt . . . 3.50 

 8 qt. . . 4.50 



List. 



6 qt $4.00 



8 qt 5.10 



THE CRYSTAL FREEZER 



All gearing enclosed, separate 

 from freezing apparatus. The 

 dasher, with the egg-shaped float 

 attachment, makes a rich and 

 smooth-finished preparation and 

 renders freezing a matter of a 

 very few minutes. 



Tlie can is the smallest in diam- 

 eter and tallest; has the greatest 

 surface exposed to the ice; 

 allows the most cream to 

 freeze at one time; this is 

 scraped off and more freezes, and 

 in a few minutes a gallon is fro- 

 zen. The tall can solves the 

 problem. 



Has two motions: the can re- 

 volves from ri^ht to left and 

 dasher from left to right. Every 

 particle is evenly frozen and as 

 smooth as velvet. Priccis: 



2 qts., $1.75 4 qts., $2.50 



3 qts., 2.00 6 qts., 3.00 

 8 qts., $4.00 



