Award of Medals, Sfc, at Kilburn. 
707 
tnro samples of butter, and pronounced that by the new process 
to be superior as to texture and firmness, whilst that from the 
Swartz process he thought had a superior flavour, which, however, 
might be attributed to some difference in the time of making ; at 
least one cannot understand if the texture was good how the 
flavour could be affected. The time occupied in separating the 
cream by the Centrifuge was 52 minutes. The agent considered 
that a machine could be made of double capacity, that is, equal 
to 60 gallons an hour ; but beyond this it would not be desirable 
to increase the size of the machine. 
The question naturally arises as to the practical value of this 
ingenious discovery. In the first place, whatever advantage 
follows from having the cream perfectly fresh, is secured. No 
ice is required ; and there is a great saving in both space and 
apparatus. It will be understood that the Centrifuge requires 
to be driven by power, either horse or steam, and is therefore 
more suitable for a factory than for a private dairy. The price 
of the machine capable of separating 30 gallons an hour is 18Z., 
which, however, does not include the intermediate motion. 
The machine is carried on a strong "P-shaped bracket ; it is 
1-5 kilo, more milk to 1 kilo, butter, than by De Laval's Separator. The butter 
obtained from tiie separated cream has been of the best quality.'' 
New Milk. 
Skimmed 
Milk. 
Cream. 
Butter. 
Total 
Silograms. 
Butter 
Per Cent. 
Per Hour 
Kilograms. 
Butter 
Per Cent. 
Per Cent, i 
cfXew 1 
Milk. 1 
Kilograms 
New Smk to 
One Kilogram 
Butter, by 
De Laval's 
Separator. 
Kilograms 
New Milk to 
One Kilogram 
Butter, by the 
Ice Method. 
360-00 
3-52 
128-82 
19-77 ' 
85-00 
113-22 
25-23 
26-88 
219-10 
3-92 
128-01 
0-26 
18*30 j 
99-00 
019 
203-15 
376-13 
3-78 
3-28 
132-06 
0-20 
0-25 
20-60 
25-91 
27-01 
92-65 
13-76 
366-78 
0-29 
21-10 
82-88 
124-31 
14-09 ' 
25-21 
26-53 
257-55 
3-67 
166-56 
0-27 
26-09 
375-28 
3-42 
132 06 
0 23 
20-49 1 
The cream 
68-00 
20-63 i 
26-67 1 
churned 
259-25 
3-72 
135-15 
0-30 
22-80 
sweet. 
376-55 
132-86 
20-32 ' 
1 27-31 
.320-00 
19-69 
379-10 
136-05 
19-62 ; 
1 26-31 
27-87 
303-00 
15-78 
379-10 
19-82 , 
1 26-20 
299-63 
10-72 
28 08 
3 B 2 
