476 
Deerfoot Farm Centrifugal Dairy. 
the character of a factory. The swine are grown on the place, 
or to ordej-, are slaughtered as pig pork, and are presented for 
sale in small, neat, and attractive packages, which include 
" Deerfoot family pork," " Deerfoot hams," " Deerfoot bacon," 
" Deerfoot jowls," " Deerfoot pigs' feet," " Deerfoot sausages," 
" Deerfoot lard," &c. From the pens in the piggery, through 
the slaughter-room and packing-rooms to the market, there is 
the most precise cleanliness, and the wise use of all the advan- 
tages that well-constructed machinery, moved by steam-power, 
can offer. In 1879 the number of pigs slaughtered was about 
1500, of an average weight of 175 lbs., the extreme weights of 
carcass being 140 and 250 lbs. 
We, however, do not propose to describe this farm and this 
farming in detail, but to confine ourselves to the presentation of 
the dairy branch, which in like manner is worthy of attention 
from its development and from the novelty of its processes, for 
here are in use the only centrifugal milk machines, on other 
than an experimental scale, in America ; and the skilled thought 
of the experimenter and the machinist have combined to produce 
the results best fitted for the handling, care, and manufacture of 
the milk. 
The foundation idea which underlies this kind of farming is 
that there is a large discriminating public, who desire to pur- 
chase the best articles of the class, and who are willing to pay 
an increased price in order to secure perfection and uniformity 
of supply on their tables. Hence an expenditure may be justi- 
fied in order to secure purity and cleanliness of product, attrac- 
tiveness of packages, and such a sameness of quality that the 
brand stamped thereon shall justify confidence. 
Milk is a very perishable commodity ; it is quick to receive 
taints ; it is readily influenced by surrounding conditions ; it 
can only be retained in its best condition for a limited time 
through the exercise of the greatest care. It varies in character 
with the breed of cow, with the individual cow to a less, yet 
still marked extent, and responds in its chemical and physical 
condition to changes within the cow. Its chemical composition 
shows it to be an emulsion of fat globules in a solution contain- 
ing water, sugar of milk, casein, albumen, and salts. Its physical 
conformation is the fat globules which originate through the 
cell action within the ultimate follicles of the udder glands, and 
are formed by the proliferation and separation of, accompanied 
by a fatty change of contents in, the cells which line the interior 
of the milk glands. These fat globules are extremely minute, 
varying in size from the merest point to the comparatively large 
globule, measuring often i^^^-^ of an inch, exceptionally single 
globules as large as j^/,fjy of an inch in diameter. At one time 
