The Seattle post-intelligencer. [volume] (Seattle, Wash. Terr. [Wash.]) 1888-1914, 1895-11-25
A WONDERFUL DAIRY MACHINE.
It Makes Butter In About a Minute
From ~teriIizad MIX.
Bradstreet's

An English correspondent writes TO us
on October Is: At the Dairy show, which
closed on Friday last, the most remarka-
BILE novelty in the implement and ma
chinery department was the radiator. eX-
hibited by Thorsten Nordenfelt. of Rue
Auber. Paris. the famous inventor of the
Nordenfelt gun, submarine boat, etc. This
machine. which was invented by Herr
Salenius. a Swedish engineer. made butter
in about a minute from sterilized milk d.
rect. The milk Is heated In the sterilizer
Cor Pasteurine. as ii is called 10 100 de-
grees Fahrenheit, and runs thence into
the cream-skimming chamber of the radi-
ator. As the cream is skinned 1t rises
into the churning chamber, being cooled
down to so degrees in its progress by
means Of very small cooling. frames
through which iced water constantly
passes, and which revolve with the skim
mer at the rate OF $500 revolutions per
minute. The cream is forced into a tube
perforated with tiny holes, through which
II energies with great force on TO each
fresh layer OF cream that rises. convert
ing il into butter by conclusion. The but
ter thus formed I'm granules energies from
a spout into rub. mixed with butter
milk. When all of the churning is done a
wooden stirrer is passed up and down
gently for two or three minutes 10 make
the butter separate from the greater part
of the buttermilk. The butter is then
taken out and passed through a butter
worker. which squeezes out most OF the
buttermilk remaining in II, after which
IL is placed on ice for two hours, and then
worked little more and made UP. The
work was done perfectly at the Dairy
show in the sight of d crowd of specta-
tors, on each day OF the exhibition. Sew
eral advantages are claimed for this re-
rnarkable machine which bids fair to ere
ate a revolution in buttermaking upon
large scale. In the first place, by Pas
teurising the milk. disease germs. IL any
are in II. are destroyed. as well as mi
crobes. which cause the putrefaction OF
butter. This process of buttermaking is
so rand that there is very little chance Of
any germs that may exist i'm the atmos-
phere OF the dairy getting into the butter.
especially as all. or nearly all. air must
be forced out OF the chambers of the ma
chine bv the extreme rapidity of the move
meuts going on inside. When the butter
IS once pressed the chance Of germs get
ting into Il Is very small. Thus whole
some and long keeping butter Is produced
Another advantage Is that milk can be
converted into butter directly after being
obtained from the COW. and yet another
IS that there Is considerable saving OF Ia
Dor, comparing the use OF the radiator
with that of the ordinary separator and
rhurn Some wears ago a machine was
brought out with the claim that II could
obtain butter from milk direct. bat It aid
not give satisfaction apparently. as moth
ing has been heard OF II lately. The radi-
ator has been in use in a number Of hut
ter factories in Sweden and Finland for
several months. and is said 20 give great
satisfaction There are nfty-two ma
chimes Of the kind IN use.