5*06 Report on the Exhibition of Implements^ 
hollow tube (A), which terminates in a -outlet near the bottom 
of a spherical vessel of about 10 inches in diameter, which, 
encased in a cast-iron casing, (E) rotates at a very high velo- 
city, viz., 6000 or 7000 revolutions per minute. An instantaneous 
separation takes place. The heavier portion, which represents 
what we ordinarily term skim milk, is thrown to the outside 
of the vessel, and forced up a bent perforated pipe which com- 
municates with the open space (C), whence the milk is delivered 
into the lower of two block-tin trays or covers, which is provided 
with an outlet pipe. The rapidity with which the milk enters 
the Centrifuge must be regulated according to the velocity at 
which it is driven : the greater the speed the more rapid the 
separation. The cream remains near the centre, rises round 
the outside of the inlet pipe, and delivers itself into the upper 
tin tray (D), where it is discharged through an outlet pipe. 
The rotating vessel and shaft are of forged steel, in one piece, 
tested by a pressure of 250 atmospheres. The shaft rests upon 
a cork pad, inserted in the driving spindle. In the event of 
the power being cut off by the strap breaking, or any other 
cause, the vessel will continue to rotate for a considerable 
time. The arrangement for securing a supply of oil to the 
working parts is ingenious and effective ; and generally, both 
as regards construction and detail, the machine has been care- 
fully worked out. A trial was made in the following manner : 
Sixty gallons of milk were placed in one of the cisterns of the 
Aylesbury Dairy Company, thoroughly agitated to ensure uni- 
formity of quality, and divided into equal portions by taking 
gallon against gallon. Half the milk, viz., 30 gallons, was at 
once set according to Swartz's system, i. e., in deep tin cans, 
surrounded by ice and water ; each can was covered over with 
paper, and securely tied and sealed, so as to prevent any tam- 
pering with the contents. The other half was passed through the 
Centrifuge, and the cream was then churned in the Oscillating 
Churn of the Vermont Company, yielding exactly 10 lbs. 3 oz. 
After setting for twenty hours, the Swartz's vessels were skimmed 
and the cream churned in the same churn : the result was 
10 lbs. 2'5 oz., thus proving that no loss of produce resulted from 
the use of the Centrifuge. The skim milk was tested for butter 
without a trace being obtained.* Dr. Voelcker examined the 
* In confirmation of this experiment, I may here notice a series of experiments 
carried out at the Agricultural College at Alnorp, and which are guaranteed by 
the signature of Professor Nathorst, the well-known Principal of the College, and 
Dr. Nils Engstrom, the Professor of Chemistry. It will be seen that in every 
test Laval's process gave a superior result to the ice method, which is thus ex- 
pressed in the Eeport : " Thus by the ice method there was always used about 
