Democratic Northwest. [volume] (Napoleon, Ohio) 1869-1894, 1881-01-20
Raising Cream By Machinery.

At recent meeting OF the Massa-
chusetts Agricultural Society, Mr.. Bur
nett reviewed the various systems OF
raising cream in common use, incltd-'
ing the old shallow.pan method, the
deep can, cold water system, and the
Ferguson bureau method, and admit
ted that in good hands excellent re-
suits may be obtained by either, Were
he TO cenfne his operations to small
dairy, he thought the latter method of
setting milk in large pans in an atmos1
phere controlled in its temperature BY
ice would be his choice. The centriI
fugal method is not at present adapted
to daries of less than two hundred
cows. Two machines are in use in bill
dairy at Deerfoot farm, one may b
run with continuous stream of milf
pouring in, while the cream AMI
skinned milk are as continuously be
ing drawn off into separate vessels, ant
another that receives its fill at oncd
and after being whiried some fifteen d
twenty minutes, delivers the separate,
milk and cream without stopping th
machine, and is ready for new batch
Diagrams on the blackboard wert
made for illusirating the operationl
The milk is poured into a metallic tu
which revolves at speed of mani
hundred revolutions per minute, an
subjecting the contents to pressure d
two hundred pounds per square inch
requiring of course the very best mi,
terial tor construction. A ten n-horsR
power engine is used for driving th
machine, but portion of the power
used in the pork packing establishment
which is connected with the dairy, Tha
principle involed is as simple a. thros
ing stones and feathers into the air, th|
heaviest bodies being hurled the fartb
est and with the greater force Skimn1s
ed milk being heavier than cream
thrown to the outer portion of the rd
volving vessel, while the lighter crear
remains nearer the centre, each portioi
at the expiration of fifteen minutes bdj
ing quite separated and standinsliiI
two perpendicular walls, both ben
held down by cover swHief project
inward over the milk AID cram som
SIX inches toward the centre of ths tul
or baskets as il is usually called. "a u
skimming is done BY inserting the er
Of tub into the revolving mass viii
| in motion, the cream being delivers
into one vessel and the mig into y
Fesher. hs best SUCCESS isy
when the milk is at temperature
about eighty degrees. The capacity
the machine is about FIVE hundre
pounds of milk per hour, and it is ruf
daily from eight o'clock in the mort
ing till two o'clock IN the afternoon
till all the milk received is disposed
Through the past Summer some 81
hundred cows have contributed mil ii
this establishment MI
At this stage of the proceedings NIL
Bond, one of the inventors of centri
fugal machines, came upon the plat
form with toy machine intended III
show how quickly cream and milk mai
be separated by this process. Foul
little glass test tubes were suspended
in as many metallic buckets, and thI
machine started, when the tubes al
most Immediately few off into horiI
zontal position, being held by theiE
balls to the center shaft. At the Ell
piration of fifteen minutes of patierI
work at the crank, which portion 4
the time was in the hands of Gov. Lon N
the milk was found blue and thin u
the bottom of the tubes, while tHI
layer of cream, marked by distin@I
line of separation, tloated ON top.
The same principle has been applie#
for working and molding butter H
Deerfoot farm, with more or less SUI
cess Butter taken from the chuhI
and placed in wire basket is reveivF
rapidly, and entirely freed from bs4I
termilk. Molds attached to the pAEE
side of the basket are filled with baIl
ter ready printed and weighed fl II
market. This is not, however, tl8D
usual custom at present, as I'LL
machinery has not yet been perfecte|
but if it should be, dairy handwoIsI
would seem to be very nearly at
end.-IsmeS. HI