246 
THE RURAL NEW-YORKER. 
May 6 
The Dairy. 
A WONDERFUL DAIRY INVENTION. 
BUTTER DIRECT FROM MILK. 
Great Possibilities in the Radiator. 
| EDITORIAL CORRESPONDENCE. I 
Direct Butter Making. — Several 
times the announcement has been made 
that Swedish inventors have perfected a 
machine for taking butter directly out 
of the milk, without the intervention of 
the churn and ripening vat. Somehow, 
most of the inventions that have revo¬ 
lutionized the dairy world, have come 
from Sweden. The Extractor sought to 
make butter directly from milk by 
churning the cream violently, with a de¬ 
vice something like a bird cage. The 
Accumulator worked by spreading the 
cream evenly over a ridged surface, but 
neither of these machines made a per¬ 
fect butter. The Extractor butter never 
had a perfect grain ; the Accumulator 
butter was really compressed cream. 
One chief reason why these machines 
failed was that the inventors tried to 
separate and churn at the same tempera¬ 
ture, when all dairymen understand that 
these operations require quite different 
temperatures to obtain best results. 
A third system has now been brought 
out, which is known as the Radiator but- 
termaker, or a combined separator and 
churn. Count Thorsten Nordenfelt, a 
Swede celebrated as a gun manufacturer, 
has brought the Radiator to this country 
for the purpose, as he says, of seeing 
whether American dairymen and scien¬ 
tists can pick any holes in it. I recently 
had a chance to see the Radiator in opera¬ 
tion, and will try to tell R. N.-Y. readers 
something of its work. I hope later to 
obtain a photograph of the machine so 
that its appearance may be made cleai er. 
It is a complicated affair, consisting of 
a Pasteurizing tank, the pipes connected 
from the milking vat, and also running 
to a machine shaped somewhat like an 
ordinary separator, but which contains 
a churn, also. 
How It Works. —“Now,” said Mr. 
Nordenfelt, “ we will show you how but¬ 
ter is made in less than a minute.” At 
the side of the machine was a tank filled 
with ordinary milk. A pipe ran from 
the bottom of it into the Pasteurizing 
vat at the top, which latter was incased 
in wood. A tin overflow pipe ran back 
from the Pasteurizing vat into the milk 
tank, so as to keep a definite level in the 
vat. The machine was started from a 
shaft run by steam power, and a small 
quantity of skim-milk was poured into 
the top of the separator. Immediately 
the pump began to force the milk up 
from the tank into the Pasteurizing vat. 
This vat is heated by the waste steam 
from the boiler, and is kept at an aver¬ 
age temperature of 185 degrees. The 
skim-milk passing through this vat, 
averages eight minutes of this heat. It 
then passes down through a pipe into a 
cooling tank, not exposed to the air. 
Here it is cooled to from 110 to 120 degrees 
by ordinary <ity water; then it passes 
into the separator, and is skimmed or 
separated. 
Thus far, there is nothing particularly 
new about the process. In the average 
creamery, this cream would now run out 
of the separator and into the ripening 
vat. A certain amount of 6tarter would 
be put with it, and at the proper time, 
the cream would be put into a churn, 
and the globules of fat shaken together 
into what we call butter. 
Toe Churning. —In the Radiator, ho w¬ 
ever, there is no need of a ripening vat 
or a churn. The cream rises from the 
separator bowl through pipes which are 
surrounded by running water, a^d in its 
passage, the cr, am is cooled to about 60 
degrees. It then enters a peculiarly- 
shaped suel drum with fluted sides, 
wh ch whirls with great rapidity. 
Realiy the cream churns itself. It rises 
under great pressure through a steel 
tube in which are 100 very small holes. 
The cream is forced through these little 
holes with great power, and the small 
streams dash against the film of cream, 
whirling on the fluted sides of the bowl. 
It is really like concentrated churning. 
This swift whirling and the powerful 
pressure, do for the butter globules what 
the slow shaking for half an hour does 
in the ordinary churn. The butter, 
mixed with the buttermilk in the form 
of a froth, drops away from the Radiator 
into a wooden tub. The process is a dif¬ 
ficult one to describe, but there can be 
no doubt about the effectiveness of the 
process. In one minute’s time from the 
Pasteurizing vat, the butter drops away 
from the Radiator in perfect grains. 
Mr. Nordenfelt says that, at a dairy 
show in London, cows were milked with 
the Thistle milking machine. The pipe 
of the Radiator was connected with the 
tube from the milking machine, so that 
batter was churned from this milk be¬ 
fore the cow was milked clean. It must 
have been a great surprise to the cow to 
realize that the fatty cells could be torn 
away from her, and spread on bread, and 
eaten, before she had a chance fully to 
realize what was going on. A machine 
capable of handling the milk from 500 
cows or 1,000 gallons per day, can be 
operated in a single room, 20 feet square. 
The skim-milk rune from the Pasteurizer 
through a pipe on to a cooler, which re¬ 
duces its temperature immediately. Mr. 
Nordenfelt says that this skim-milk is 
largely used in Sweden as a beverage, 
almost every one drinking it, from the 
King to the lowest peasant. 
Washing Butter —The butter, as it 
dropped away from the Radiator, was 
mixed with the buttermilk. After the 
churning was finished, the bowl or churn 
was t craped out, and a quantity of water 
was poured into the tub. Then with a 
handled paddle, like an old-fashioned 
churn-dasher, the mass was worked over 
so as thoroughly to mix and wash the 
butter. The buttermilk and water were 
then drawn off at the bottom through a 
faucet, this operation corresponding al¬ 
most exaetly to the washing of butter 
in ordinary churning. The buttermilk 
is not wasted as in the average cream¬ 
ery ; it is poured back into the milk vat, 
mixed with the next supply of milk, and 
run through the Radiator again, so that 
practically all the fat is taken out of it. 
Everything of this sort is run through 
the Radiator the second time, for it must 
be remembered that this buttermilk has 
absolutely no chance of souring, and is 
as sweet as the whole milk. There was 
now left in the tub a quantity of granu¬ 
lated butter, with the grains about the 
size of ordinary wheat kernels. 
Ripening Butter, — “Now,” I said, 
“the objection to this, as with most 
quickly-made butters, is that it is too 
fresh. People in this country will de¬ 
mand butter made from ripened cream.” 
“ Very true,” said Mr. Nordenfelt, 
“and we overcome that objection by 
ripening the grains of butter, instead 
of ripening the entire cream. And now 
we will show you how we do it.” 
In a deep can, was a quantity of or¬ 
dinary “starter ” made from sour milk. 
The upper two inches of this, or the 
part exposed to the air, were thrown off, 
and the remainder was thoroughly 
stirred so that it would run easily. This 
was then poured directly upon the gran¬ 
ulated butter, and thoroughly mixed 
and stirred with it. This sour miik 
“s.arter” was kept in the butter for 
five minutes only; a wooden butter- 
worker of an English pattern was used 
for working. This was first thoroughly 
scalded with hot water, and then cooled 
with cold water, after which the butter 
was lifted from the tub, using a wire 
sieve, in the same way that such butter 
is taken from the churn. The butter on 
the sieve was dipped in cold water to 
wash out the starter, and then well 
worked on the butter-worker. It was 
then laid away on ice, waiting to be 
packed or printed. The whole operation, 
as I saw it, from milking the cows to 
taking the butter from the worker, 
would require about 1% hour for a run 
of a tankful of milk. If it were neces¬ 
sary to do so, I am satisfied that first- 
class butter could be made directly from 
the cow inside of three minutes. 
A Wonderful Story. —It seems al¬ 
most like a fairy tale to record the doings 
of this wonderful machine, and I am 
frank to say that I could hardly believe 
the story, if I had not seen it done. One 
great feature of this machine which Mr. 
Nordenfelt pointed out, is the fact that 
the milk is boih Pasteurized and cooled, 
without being exposed to the outside 
air. Frequently, milk is Pasteurized so 
that all the germs are destroyed. It is 
then cooled by running over an open 
cooler, or left exposed in the dairy room, 
so that it is sure to absorb, perhaps, 
worse bacteria than were destroyed by 
the Pasteurizing. In this case, no such 
trouble can occur. From the Pasteur¬ 
izing vat to the churn, there is practi¬ 
cally no chance for bacteria to get into 
the milk; and pure cultures may be 
used in the granulated butter to give it 
the desired flavor, and thus secure an 
absolutely uniform product. I neglected 
to say that the butter was salted on the 
butter-worker. The Swede who was 
working the butter, remarked that, in 
his country, people like salted butter, 
but over here they seem to want but¬ 
tered salt. 
Its Possibilities. —Mr. Nordenfelt has 
great faith in the future of the Radiator. 
He says the principle was invented about 
five years ago, and for three years, the 
system has been under careful experi¬ 
ment. Eighty dairies are using it in 
Sweden with great satisfaction, and a 
number of dairies have begun to handle 
it in England. He recognized the fact 
that America is the greatest dairy 
country in the world, and it is here, if 
anywhere, that a machine of this kind 
will be most useful. He says he came 
here, not so much to sell his machine as 
to see whether American dairymen and 
scientific men can find any flaws in it. 
He thinks he has overcome the objections 
urged against the other direct butter- 
makers, by separating and churning at 
different temperatures. 
One of these machines will practically 
supply a complete outfit for a creamery. 
He has them made in all sizes, even to a 
small machine for handling the milk 
from 25 cows. At first sight, it would 
seem as though this machine is destined 
to revolutionize the dairy business. Some 
of our best scientific men have examined 
it, and carefully tested the butter and 
the skim-milk from the separator, and 
when their report is made, we shall 
know more about its practical value. 
The machine has certainly demonstrated 
the possibility of making butter of high 
quality directly from the milk. Mr. Nor¬ 
denfelt says that the milk may be taken 
directly from the cow, or it may be kept 
a reasonable time before churning. It 
must not be too sour, however, as in that 
case, the Pasteurizing would be likely to 
turn it into cheese, so that skimming 
would not be perfect. h. w. c. 
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225 purebred Guernseys of the best American 
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and make your own selection. 
ELLERSLIE STOCK FARM, 
RHINECLIFF, N. Y. 
Registered Guernseys. 
Seven cows ; four heifers springing ; three 13 
mos,, five 4 to 8 mos. Two bulls: One 1 mo , one 
6 mos. A. J. SNYDER, Plumsteadville, Pa 
Registered Jersey Cattle 
For Milk and Butter. 
R. F. 8HANNON, 907 Liberty St., Pittsburgh, Pa. 
8T. LAMBERT and Combination. For sale 5 Cows, 
7 Heifers, 10 Bulls. S. K. NIVIV,Landenburg. Pa. 
WILLSWOOD FARM 
CUERNSEY Bull Calves. 
BERKSHIRE Boars 
for service, and young pigs BUYERS can find choice 
selections at reasonable prices. 
WILL8 A. SEWARD, Budd s Lake, N. J. 
BLOODED LIVE STOCK 
Sheep —Oxfords.Sliropshires,South- 
downs. Fancy Poultry. Pigs— 
Berkshires, Poland-Chinas, Chester 
Whites, Y orkshires. Catalogue free. 
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i Reg. P Chinas, Berkshires 
[and Chester Whites. Cho’ce 
Spring Pigs 8 week old. mated 
'not akin. Bred sows & service 
boars. Poultry. Write for hard 
times prices and free circular. 
Hamilton & Co., Cochranville, Chester County, Pa. 
TAMUUnDTUC~~ Tbe P°P u,ar bacon breed 
I Am TV Un I lid We are delivering choice 
eight-weeks’ old registered pigs of the fashionable 
Nimrod strain for 81U each. 
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Ca n |aL by son of Champ. Christo- 
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,,, from registered & lmport- 
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ww " safely to distant points. 
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rlipSa Springboro, Pa. 
THE CHAIN HANGING 
CATTLE STANCHION. 
The most practical and humane Fastener ever in¬ 
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Batavia, Ill. Catalogue Frrr 
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Mark 
LUMP JAW I 
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Fleming Bros., chemists. 
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My father had A SEVERE CASE OF PLEURISY, 
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Easy to take and effectual, Jayne’s Painless Sana¬ 
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Cows barren 3 years 
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Sheep Shearing 
Revolutionized. 
New Chicago 
SHEEP SHEARING 
MACHINE. 
Greatest Machine ever In¬ 
vented. Price, Ho- 
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the Editor of the Ameri¬ 
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Don’t butcher your 
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Drop us a postal and we will tell you all about it. 
We also make Horse dipping Machines. Chicago 
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Horses, Cattle, Sheep and Swine, 
Geo. W. Curtis, M. S. A. Origin, History, Im¬ 
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of practical breeders of the United States and 
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The Rural New-Yorker, New York- 
