The Pacific commercial advertiser. [volume] (Honolulu, Hawaiian Islands) 1885-1921, 1885-04-15


cake, that has been subjected to a tempera-
ture OF 400 degrees Fahrenheit in cooking,
which preserves it while dry for a long
period. This supply Of food, of which from
$50 to 400 bags are used monthly, is stored
in bins overhead IN the stables. days
supply at time is sent through shoot into
a mixing tank standing at one end Of the
row Of feed boxes, and being thoroughly
wet Is placed IN the boxes o'clock morn
ing and evening. At that hour, daily, with
hardly FIVE minutes variation, the herd of
cows that have been grazing on the side
hills and valley pastures. assemble in the
large paved yard outside the barns. The
COWS have their we'll recognized leaders and
each one Of the herd knows as well "a can
- iust where = station herself.
THE MILKISa PROCESS.
There are six men employed as mixers.
each one taking g string" as it is called,
Of twenty-five cows. When a mixer is
ready he opens the half door leading to his
particular division of the milking platform,
and calls the COWS by name to come il to
their breakfast or supper, as the case may be.
| They walk forward in all orderly, methodi-
cal manner, and each one, going to her own
place, is locked in by the pair of bars pre-
viously described which confine her loosely
by the neck. Until o'clock the whole Of
the herd, averaging $50 in number, quietly
enjoy their generous feed and then are
milked. Commencing at one end of his
60 string" the mixer finishes with each COW
in succession. releasing the one milked as
soon as the operation is completed. She
quietly walks out to the pasture again,
where she generally enjoys a short nap ere
resuming grazing. Thus the mixer never
has a COW behind him while at work, and
when his g string is finished the stable is
empty and ready to be washed out
| From the milking stable the milk Is car
ried into an adjoining room, where i, is
| poured through strainers made of fine wire
! gauze and thick white flannel into the clean
| cans in which il is carried to the company :
| customers.
MACHINERY FOR BUTTER MAKING.
| The milk from which the cream is taken
to make butter is poured into ''seperatOr,"
| which is a marvel of mechanical work, and
SO rapid and effectual in its operation that
a detailed description will be of interest.
The principle of the process is clearly set
forth in the following extract from a work
on Dreaming Milk by Centrifugal Force -
written by J. D. Fredericksen, Little Falls,
! Ny.
Gin new milk, the butter globules are sus-
| pended in the 1nilk-Sertun, or watery solu-
| ton of the other constituents, in mechan-
| ical mixture-an emulsion, so-called. The
! specific gravity of the butter globules be-
ing less than that of the milk-serum, the
former have tendency to rise to the surface
| of the latter, whenever new milk is left
alone. With small part of the milk serum,
the butter globules form layer of ''cream'
on the top of the serum, leaving the latter
more or less poor in fat, as skim-milk. The
active agency causing the separation of the
| cream from the sllim-milk is the difference
in the respective specific GRANTEES of the
| two parts. Any means increasing that
| difference will further the separa ton. By
| intense cooling Of new milk, the serum, be-
| ing the better conductor of heat, is cooled
| quicker than the butter globules; and as,
| therefore, the former is shrinking more
| rapidly than the latter, the difference
| in specific gravity is increased, causing the
| cream to rise more quickly. Centrifugal
force is simply another means by which to
increase the tendency of the two parts of the
milk to separate, on account of the differ
ence in specific gravity, but this means is a
thousand times more active than cooling or
| heating, or any other design as yet pro-
posed"
''The Laval Separator is a machine for
effecting the rapid and complete separation
| of the cream from the milk by application
| of centrifugal power. The milk as it comes
| from the cow is placed in a milk can and de-
| livered by means of an ordinary tap into a
funnel, and through a small tube connected
with the funnel into a rotating vessel,
| which runs at a velocity of $500 to 1000
| revolutions per minute. To the bottom of
| the funnel is soldered thin wing which
] forces the milk to follow the rotation of the
vessel.
| CAS- soon as the fresh milk enters the
rotation vessel, an instantaneous separa ton
| takes place. The heavier portion, OF the
| skim milk, is thrown to the circumference
| OF TIE FSSSc- anu 4OACSu up DSub buDSS
whence it is delivered through an aperture
| into the lower of two tin trays or covers,
| which is provided with an outlet pipe. The
cream remaining nearer the center, rises
around the outside of the funnel, and
through a small slot in the cylindrical
upper part of the rotating vessel it delivers
itself into the upper tin cover, whence it is
| discharged through ali outlet pipe. To en-
| able the use of Il high speed the rotat ting
vessel is mounted in such manner that ii
acts on the same principle as the spinning
| top. For this purpose and in order to
! transmit by friction the rotation of the
| driving spindle, wooden cup is inserted in
| the same, and the corresponding spherical
| end of the upper spindle rests in this cup.
Around the neck Of the upper spindle there
| is a bearing, surrounded by an elastic pack
| ing, which allows the spindle with its yes
sci, when rotating, to take its natural per.
pendicular position" The Pacific Hard.
ware Company are agents for the De Laval
Separation.
HOW THE BUTTER IS MADE
The cream, as fast as a bucketful is OBJ
tanned, is taken to the dairy and there
churned. The room in which this is done is
paved with tiles throughout. There is q
| sunken channel all around the sides of the
| floor in which runs a stream of cool, cIea,