THE RURAL NEW-YORKER. 
771 
1889 
They found that with the DeLaval Steam 
Separator under normal conditions with 
7,000 revolutions a minute and a milk 
temperature above 77 degrees, and a relation 
of cream to skimmed milk as one to five and 
an in3ux of about 680 pounds of milk per 
hour, a creaming efficiency of 95 per cent, 
was obtained. 
The test of the DeLaval Horizontal Hand 
Separator showed that with the same rela¬ 
tion of cream to skimmed milk, using 330 
pounds of milk per hour with a temperature 
above 77 degrees, an efficiency above 92 per 
cent, was obtained if the crank was turned 
40 times a minute. If it was turned 
faster, the relative amount of skimmed 
milk became greater; if it was turned 
slower, the [relative amount of cream in¬ 
creased. Both must be avoided as much as 
possible by turning[regularly. 
For the purpose of obtaining a regular 
supply of milk, the authors recommend the 
use of a large storing can for the milk, 
from which it flows into the can placed 
upon the separator. A strong man was 
barely able to keep the separator in uniform 
motion for half an hour, although an essen¬ 
tially easier motion should be obtained 
from a newly built machine. Finally the 
authors have experimented with the small¬ 
est of DeLaval’s centrifugal machines, the 
necessary exertion was seemingly great, so 
that a strong man was scarcely able to 
turn more than an hour. However, after 
an improvement in the axle-beds and after 
carefully oiling, the machine ran much 
more easily so that a strong man could turn 
it for between one and two hours without 
noticeable fatigue or breaking down. With 
the Baby Separator, using 220 pounds of 
milk an hour, a creaming efficiency of 
about 90 degrees was obtained and the ex¬ 
ertion was about the same as that necessary 
for the improved hand separator. 
H. Wilhelm reports upon the Baby Sepa¬ 
rator. He praises its work under normal 
conditions ; but states that the machine is 
heated by running a whole hour, and rec¬ 
ommends that it be stopped every half 
hour and oiled anew to prevent wearing 
out. The author states that the Baby 
Separator can be turned at least 15 or 20 
minutes by a boy or girl He obtained a 
creaming efficiency of 89.9 per cent, by us¬ 
ing 130 pounds of milk per hour at a tem¬ 
perature of 86 degrees having a relation of 
cream to skimmed milk of one to five. 
It will be noticed that the statement of 
Neubert in regard to the ease with which 
the hand separator can be run differs ma¬ 
terially from that of Klein and Kuhn. I 
have seen the hand separator in frequent 
tion formed for the purpose of discussing 
the leading topics and principles of the ag¬ 
riculture of the day. The students seek by 
this intercourse and close association to 
benefit themselves by widening their knowl¬ 
edge of the science of agriculture. The 
active members are the agricultural student 
body. Besides these, there are several 
honorary members, consisting of the Agri¬ 
cultural Faculty—Profs. Roberts, Caldwell, 
Law, Bailey, Prentiss, Comstock and Dud¬ 
ley—and also Prof. Robertson of the Ontario 
Agricultural College and Prof. Wickens of 
the Imperial University of Austria. The 
Association meets every Tuesday evening, 
in their quarters at the agricultural reading- 
room, when a debate is held, or some one 
presents a paper. In either case the sub¬ 
ject is open to discussion. These meetings 
are considered by the students to be of the 
greatest benefit to them. The meeting of 
Tuesday, October 29th, was of especial in¬ 
terest, as the subject treated of one of the 
products of New York’s greatest industries, 
the dairy. The speaker was Prof. H. H. 
Wing, Deputy Director of the Agricultural 
Experiment Station at Cornell University. 
The following is a report. 
Prof. Wing announced as his immediate 
subject, Canadian cheese. During the past 
1. Coagulation—from the reception of 
the milk till the curd is ready to cut. 
2. Heating the curd. 
3. Dipping the curd. 
4. Cutting the curd. 
5. Pressing. 
Stage 1. As the milk is being turned into 
the vats, the steam is gradually applied 
until the milk reaches a temperature of 84- 
86 degrees. Ordinarily it is ready to set 
(applying the rennet) as soon as the vat is 
full. But it is not always so. A proper 
degree of ripeness should be reached before 
the rennet is added. This time may be de¬ 
termined by an arbitrary test. There are 
many tests; in fact, nearly every maker 
has his own. The regular test, however, 
depends upon the time it will take for a 
certain quantity of rennet to effect coagu¬ 
lation in a certain amount of milk. This 
test varies, however, because of the differ¬ 
ent strengths of rennet extracts, and the 
various sizes of the vessels used. The test 
given, however, was as follows: When one 
tea-spoonful of rennet will effect coagula¬ 
tion in a tea-cupful of milk in ten seconds 
the milk is ready to set. Rennet is usually 
added at about the rate of 3 % ounces per 
1,000 pounds of milk, but the amount varies 
somewhat with the weather and the coudi- 
CALIFORNIA WILD GRAPE. From a Photograph. Fig. 280 
Baby Separator, and obtained with it by 
using 125 pounds of milk per hour at a tem¬ 
perature above 77 degrees, a creaming effi¬ 
ciency of 91.2 per cent., and they claim that 
a maid-servant of medium strength can 
keep the Baby Separator a whole hour and 
even longer in regular motion. 
O. Neubert has experimented with the 
Hand Separator and Baby Separator. 
With the Hand Separator by using an 
hourly quantity of 830 pounds of milk at a 
temperature of 86 degrees, he obtained a 
creaming efficiency of 87-93 per cent; by using 
220 pounds of milk per hour, he obtained 
an efficiency of 91.8-92.8 per cent. Where 
the milk influx was regulated better by the 
swimmer of the apparatus, the creaming 
efficiency for 400 pounds of milk per hour 
was 89.9 per cent.; with 375 pounds of milk, 
it was 90 per cent, and with 300 pounds, 89 
per cent, at which reduced quantity the 
cream flow sometimes stopped. The fat 
contents of the skimmed milk varied be¬ 
tween .28 and .40 per cent., according as the 
machine did its best or poorest work. 
During the first trial of the machine the 
operation and it was always run by two 
strong men where the machine was used 
for about two hours a day. Personally I 
should consider the statement of Klein and 
Kiihn as very nearly correct, and 1 believe 
that Neubert must have used an unusually 
easy-ruuniug machine. 
Hanover, N. H. CHARLES L. parsons. 
THE CORNELL UNIVERSITY AGRI¬ 
CULTURAL ASSOCIATION. 
Object, membership and plan of work of 
the association; Canadian cheese-mak¬ 
ing discussed; farms and farmers on 
both sides of the line; five stages of cheese- 
making: coagulation, heating, dipping, 
cutting and pressing the curd; differ¬ 
ences between the processes employed in 
Canada and in New York. 
At Cornell University there is an organ¬ 
ization known as the Cornell University 
Agricultural Association. It is an associa- 
summer he spent some time in Ontario, 
studying in general its agriculture, and in 
particular cheese-making. Preliminary to 
his general discussion, he first gave a brief 
outline'of the condition of Canadian farms 
and farmers. The soil and climate of On¬ 
tario are similar to those "of New York 
State with the exceptions that the land ap 
persto be less'fertile, and the growing sea- 
son about one month shorter. This latter 
fact prevents'the successful growing of 
corn. In place of this crop, large quantities 
of turnips and peas are raised. The prices 
of crops and the financial condition of the 
farmers seem to be about the same as 
here. The factory at which Prof. Wing 
was, is located at Bluevale, and is under 
the charge of T. J. Dillan, one of Canada’s 
most expert cheese-makers. The factory is 
a large one, having a capacity of about 36, 
000 pounds of milk or 45 cheeses'per day. 
The milk is delivered only once a day. It 
is usually all in by nine A. M. and then the 
process begins. The entire process may be 
divided into five distinct periods. 
tion of the milk. The rennet is first added 
to a pail of water and this is then added to 
the milk. This causes an equal distribu¬ 
tion of the rennet. The milk is next stirred 
for a few minutes and then left. In 30 to 40 
minutes the curd will be ready to cut. This 
completes the first stage. 
Stage 2. The curd is cut in small cubes a 
little over one-half inch through and then 
stirred with the object of separating as 
quickly as is possible the whey from the 
curd. Heat is gradually applied until a 
temperature of 98 degrees is reached. Dur¬ 
ing this operation the cubes have become 
smaller and smaller, and more leathery in 
appearance. The process of heating and 
stirring requires very careful work to pre¬ 
vent the breaking or bruising of the curd 
and consequent loss. In a short time acid 
develops, and the curd is ready to dip. The 
test in this case is, when curd applied to a 
hot iron will “hair out” one-fourth of an 
inch it is ready to dip. 
Stage 3.—The whey is run off quickly, 
and the curd is dipped into the sink. Here 
the processes employed in Canada and New 
