St. Paul daily globe., 1895-11-18
FROM DAsHER TO RADIATOR.

From the old barrel churn with it's
dasher, the horror of boy life on the
farm hardly more than generation
ago, to the radiator, the latest con-
trivance for making butter come
is a long way, if the distance be
measured by labor productiveness
instead of by years. Between the
dasher and the radiator the path of
evolution is lined with progressive
devices as, step by step, invention
advanced. The first departure from
the dasher came with the thought
that, whether the agitation needed
to separate the butter fats in the
cream came from striking the cream
or making the cream strike some
thing was immaterial. This thought
took many shapes in churns. There
was the seductive cradle churn in
which the weary mother might sit and
sing lullaby to baby as she rocked
it to sleep, the rocking motion churn-
ing the cream meanwhile. The re-
volving barrel and rectangular
churns, hung on trunnions and re-
volved by power, are developments
of this idea.
Then came the adaptation of the
use of centrifugal force to the sep
aration of the cream, and with it the
discovery that time was not an es-
sentiaI factor, that the milk need
not be "set' and the cream allowed
to ''rise"-and sour-but that the
swiftly rotating separator could take
the fresh milk and deliver at once
the cream. Then followed the con-
test of the various separators for
supremacy and patronage, a conflict
waging yet, as the advertising col
umns of farm papers amply attest.
1t is a far look, though, from the
separator back to the process, still
lingering, of setting and skimming.
But now the separator must meet a
knight that comes, as it did, out of
Scandinavia to challenge its right to
hold a permanent place among the
utilities of the dairy. If the invader
makes good the terms of his chal-
lenge, another and a much longer
stride is taken away from the old
fashioned dasher churn, and all pres
ent devices may as we'll begin to seek
quarters in the lumber rooms with
the spinning wheels of our grandams.
This device, the radiator, as it's in
ventor, a Swedish engineer, calls it,
promises to make butter from ster-
iliZed milk in one minute. It pro-
poses to kill all the microbes in the
milk, Pasteurize it, taking the
milk fresh from the cow, and extract
the butter from it in moment. This
is enough to give manufacturers of
churns and separators a nightmare,
and to set the old dashers to knock
ing the withered ribs of their old
churns with delight at the discom-
future of their stuck-up successors.
The radiator is not fancy, dream,
but is an actuality. 1t was exhibited
at an English dairy show recently, and
did all it claimed it would do. Fresh
milk was poured into the "pasteur-
iner," or sterilizer, raised to 16O de-
grees Fahrenheit; sent to the centri-
fugator, cooled in passage to go de-
grees; the cream separated and
forced into a tube perforated with
tiny holes through which it was
driven with great force, converting
it into butter granules.
Briefly and imperfect1y described,
this is the new or radiating method
that promises to work a revolution
in creamery methods. Every dairy
paper contains nowadays much dis
cussion of the methods and the value
of sterilizing milk, or of Pasteurizing
it, naming the process after the great
doctor. By common consent milk is
especially open to the reception and
propagation OF the microbes of dis