Green-Mountain freeman. [volume] (Montpelier, Vt.) 1844-1884, 1880-12-08

he inner surface of the top which leaves
m opening into the cylinder of about
Twelve inches in diameter. From this
flange down to the bottom are ten floats or
dams like the dams on the inside of some
barrel churns) to compel the milk to travel
with the machine. Attached to the bot
tom and running down through boxes is
shaft with pulley for a belt by which a
rapid revolving motion is given it. when
the milk is allowed to run in and separa-
ton of the cream soon takes place.
The process is very simple and. like
most great inventions, easily explained.
All dtirymen know that the separation of
cream from milk is the result Of gravita-
ton; the fat globules being of less density
than the watery portion of the milk rise
to the surface. Now the Centrifugal ma
chine produces very powerful and forced
gravitation. which develops this separa-
ration almost instantly and with great
rapidly At one hundred and twenty
revolutions per minute, weight six
inches from the shaft would be equal to
TWO and one. half times its specific gravity.
At 900 revolutions per miu equals sH times its SD
:. " :5Ss %,s g!
Mr.. Burnett runs his machine at about
- Il 4 6ya hunJrad rauoInt;ops NOR
minute, and the pressure on the walls of
this cylindrical basket is two hundred
pounds to the square inch, fifty pounds
more than government inspector re-
ouires on a new high pressure steam boil
er, so one can see that the best material
and most thorough workmanship are re.
ouired. The capacity of this machine at
the speed stated is about eighty gallons
per hour. The machine shown at New
York was a " continuous machine, milk
running in and cream and skim milk con
tinually running out.
The following extract from Mr.. Bur.
nett's address before the American dairy
mans association indicates very clearly
the working of the machine and the
cream and butter he showed from it had
very fresh, sweet taste:
Ion the 4th of last June mixing
thoroughly all my mornings milk, 704
pounds were run into the Centrifugal and
Welded 35 pounds ounces, or pound of
butter to to 1888 pounds of milk. This
was churned in an old fashioned barrel
churn aztec twenty-four hours. at a tenn
perature of 500, and the butter came in
exactly seventeen minutes. Six hundred
and sixty pounds of the same milk set
twenty-four hours in deep pals immersed
in water at 45o and skinned very care
fully by hand yielded 32 pounds ounces,
or pound of butter to 3O.46 pounds of
milk. This was churned after standing
twenty-four hours at 600, and it took tifv
three minutes to bring the butter. wish
to call your attention to the difference of
temperature in the churning of the two
differt mt lots of cream, 100 in favor of the
Centrifugal and the length of time occu.
pied with the cream only seventeen min
utes, against fifty three Of that from the
pals About these same results in favor
of slight gain Tor machine were obtained
from many subsequent experiments, but
neighbo ing farmer and butter maker,
who had rather laughed at Burnett 5
new-fangled machine after a good deal
of persuasion on my part, this winter
divided his milk, setting One-half, or 80
quarts, in small pans twenty four hours,
his usual method, and placed these in a
cold, damp cellar at II temperature oil
about $50. The other half in ten or fifteen
minEtes was separated bv my machine
and yielded 81 pounds of butter against
st in the pans. Making second expert
ment at my suggestion and using a tank
and some of my deep pals with the same
quantity OF milk $50 quarts), he obtained
81 pounds of butter from the machine ant
st pounds of butter from the pals. Hi
also found, on churning, great saving o
time with the machine cream, which occu
pied only eleven minutes against one houl
with the cream set in deep pals.
, Wishing to try the effect of old milk
took. July lst,, and set portion of thu
mornings milking thoroughly mixed il
pals in a tank, the water at from 450 t.
. 500. The next morning, twenty-fou
, hours afterwards, l65 pounds run throug
the machine yielded 8 pounds, or / poun
of butter to 2O.62 pounds of milk; II
pounds skinned carefully in the pals b
n hand yielded pounds, or pound of but
e Ter TO q pounds of milk.
AS you will observe in all my trial
there is slight gain in favor of the Ger
trifugal machine over the ordinary NETT
DDS, and the Germans with their repeate
t experiments have also invariably found
gain of from to per cent.
The cream obtained by this method
u remarkable for its peculiar sweet flavc
s and smoolhness. Running it off slowly
, then cooling below 500, it is even thic
q enough to cut with knife"
4 After running off the last of the ski
n milk we find a most offensive and GREEN'S
slime on the rear walls of the Centrifug;
- basket from 1-l6 to l.8 of an inch thicl
1t had a peculiarly sickening, putr
~ SMELL and its separation must leave IL
milk purer and sweeter than the methoc
in ordinary use. Thus it appears that II
rapid centrifugal motion more effectual
cleanses the milk than any straining ca
do.
The Centrifugal machine has other us
in Mr.. Burnett's dairy as the followir
will show:
During the past few months have h;
constructed perforated basket for e
tracing the buttermik by Centrifug
force, and now treat all my butter by tn
method most successfully. After two
three rinsings in brine, it is removed fro
the chnrn while in small pellets and plac,
in cloth. 1t is then put in the basket
the machine, which, in less than minu
rs after full speed is obtained is brought to
g. standstill, The texture of the butter
n fine and the grain uninjured and vel
'o solid.
&c Carrying my experiments still further
am able to show you tonight round pa
It, of butter with my own private stamp c
=, them, nodded in this same machine, and
" think more perfectly than could be do