Deerfoot Farm Centrifugal Dairy. 
493. 
manufacture. Over all is the skilful and exact supervision of the 
general manager, and behind him the proprietor. 
A steam-engine of 10-horse power furnishes the force required 
in both the dairy and the pork department, and this requires an 
engineer, who is also his own fireman. The large boiler fur- 
nishes steam from 80 to 90 lbs. pressure, for all wants, and the 
surroundings here are all in perfect neatness and even brilliancy. 
By means of shafting the power is carried to the centrifugal 
machines, the churn, and the elevator. Other shafts connect 
with the pork-room to move the machinery there, while still 
other lines of shaft move the pumps which elevate the water 
used, the grindstones, &c. From the boiler the steam is carried 
wherever it is wanted to be used in cleansing utensils or 
surfaces, for heating water, for trying out lard, for cooking 
pigs' feet, &c. 
Claims. — The claims for the centrifugal process are : — 
1. It will do away with the bother and expense of setting 
milk in pans for cream raising. 
2. It will necessitate the use of less capital in the erection of 
dairy houses and fittings. 
3. The cream can be separated from the milk as soon as with- 
drawn from the cow, and the cream churned immediately. 
4. It opens up a new business in supplying fresh cream to 
consumers, who will not be slow in discovering its merits. 
5. It will admit of the manufacture of sweet skim-milk cheese. 
6. It offers economy in disposing of all the products of milk,^ 
fresh cream, fresh skim-milk, sweet buttermilk. 
7. A more complete separation of the cream from milk than 
can be obtained by the ordinary process. 
8. It admits of the quick and ready disposal of surplus milk 
left over on the hands of milk contractors, and thus is of assist- 
ance in diminishing the waste inseparable from the handling o£ 
milk, and bringing it before the consumer. 
9. It purifies the milk completely by throwing out the slime 
and all extraneous matter. 
The claims which, from present experience at Deerfoot Farm,, 
may be reasonably allowed, are : — 
1. Purity of product. 
2. A larger yield of butter than by the ordinary system. 
3. A fresh skim-milk, and hence in a better condition to 
market. 
4. Diminished waste in the handling. 
5. A quality of cream which is unsurpassed for table use. 
6. It is proved, however, that the cream gives better butter~ 
results after being kept some time than when churned fresh, and 
hence the advantage of fresh buttermilk is not realised. 
