Belding banner. (Belding, Mich.) 1889-1918, 1898-06-09

IN OPERATION.
unique machine. We may remark as
an aside that the proprietors of the
thing, whoever they are, do not under
stand their business properly or they
would advertise the machine from one
end of the United States to the other.
If it does what they claim, it will lay
over anything yet invented for the
dairy. The 40 gallon machine costs
$3.50. This invention takes the place
of the cream cooler, separator and
churn.
The illustration shows a 40 gallon
butter radiator at work Numerous tes-
timonials accompany the description of
the machine. They show that the radi-
ated butter commands the highest price
in the European markets
We quote from the description rs fol-
lows:
The radiator effects in one minute the
entire operation Of producing butter
from milk. 1t can also be used for sep
arating cream only. 1t is the only sys-
tenn which produces butter free from
germs dangerous to health. The sepa-
rated milk is pasteurized simultaneously
with the butter, the whole milk is heat
ed to about 100 degrees without expense
by the escape steam from the engine,
and the entire cooling is done without
using any ice
The radiator is simple in construction
and easily managed and cleaned. 1t oc-
cupies very small space. A complete
radiator dairy requires only one attend
ant besides the stoller.
The radiator butter is fine and always
uniform in quality, independently of
any special skill on the part of the OPP
orator.
The radiator works most economical
ly. It's yield is distinctly superior to
that of the usual separator and churn
the butter fat in the buttermilk is con-
verted into butter, and there is, practi-
cally speaking, no waste
M. Raoul Gouin, agricultural engi-
neer, proprietor of creamery i'll France,
writes:
The pasteurized whole milk runs into
the radiator after having been cooled in
q closed vessel to about l04 f., at which
temperature it is separated. The cream
is again cooled inside the centrifugal
bowl to Ga t. and made into butter,
which comes out of the machine at the
same time as the buttermilk. This lat
ter is run off from the butter grains
and is passed second time through the
radiator. The pasteurization keeping it
sweet, it can be added next day to the
I =. Al, l..
have submitted the new type of ra-
diator to careful tests during the week
and now give the results which l have
obtained:
The whole milk contained 3,37 per cent of
butter fat
The pasteurizing temperature averaged 1913
degrees +.
The temperature in the churning bowl was
"a degrees +.
The butter contained 1919 per cent water.
The weight of milk treated per hour was
| 1869 pounds, not counting the buttermilk
passed through
The mean speed was 5,9I4 revolutions per
minute.
The yield is easily calculated
739 . pounds Of butter were delivered TO CON
sumers. Adding "a pounds contained i'm the
remaining buttermik, on the last day, ar
rive at 7I2.3 pounds of butter obtained from
| IL, 491 pounds Of whole milk; 24.9 pounds of
milk were thus required for each pound of
butter.
From Mr.. Fritz Wagepetersen, coun-
ty consulting dairy engineer, Ronneby,
| Sweden:
The separated milk, tested by myself
personally, and at several stations in
the county, has been proved to hold 10
per cent of fat.
The fat and water contained in sam
Piles of the butter analysed at the
chemical laboratory i'll Copenhagen (the
samples being taken without the previ-
Gus knowledge of the dairy attendants)
have the following favorable averages:
Percentage Of fat in the butter.......... 81 40
Percentage of water i'm the butter. ....... 1888
The butter has shown such excellent
quality that il realizes the Copenhagen
"top price" with the certificate that
''the produce Of butter is of prime quail
| ity. This should be guarantee that
the radiator, after its thorough recon
struction of the older type, is in its
present form machine which must
gain the greatest attention and with
which it is easy to makes prime butter
Add one-sixth to the pure butter fat
your cows milk produces and you will