^w^, 
 
 SF 259 .ft 
 
 .B27 CREAM RAISING 
 
 Copy 1 
 
 ^ 
 
 CENTRIFUGAL 
 
 AND OTHER SYST.EMS 
 
 COMPARED AND EXPLAINED 
 
 WITH A FULL DESCRIPTION OF THE PLANT REQUIRED AND HOW TO 
 
 USE IT, AND A CHAPTER ON THE CONSTRUCTION OF ICE HOUSES, 
 
 ROOMS AND CELLARS FOR COLD STORAGE 
 
 Illustrated with 55 engravings 
 
 by S. UL. B^E/E/E 
 
 Professor of Dairying Guelph Agricultural College, Ont. 
 
 Printed at LE TRAVAILLEUR Office, 
 Worcester Mass. 
 
 iS^q — i * — && 
 

 
 Digitized by the Internet Archive 
 in 2010 with funding from 
 The Library of Congress 
 
 
 
 
 
 http://www.archive.org/details/creamraisingbyceOObarr 
 
OF 8T. LAMBERT. 
 
 This extraordinary Jersey cow, owned by Mr V. E. Fuller, 
 of Hamilton, Ontario, gave 36 lbs. and 12 ounces of butter in 
 7 days, and 867 lbs. and 14 ounces in 11 months and five 
 days. 
 
CREAM RAISING 
 
 1SY THE 
 
 CENTRIFUGAL 
 
 AND OTHER SYSTEMS 
 
 COMPARED AND EXPLAINED 
 
 WITH A FULL DESCRIPTION OF THE PLANT REQUIRED AND HOW TO 
 
 USE IT, AND A CHAPTER ON THE CONSTRUCTION OF ICE HOUSES, 
 
 ROOMS AND CELLARS FOR COLD STORAGE 
 
 Illustrated with 55 engravings 
 
 iBir s. nun. :b.^:r,:r,:e 
 
 Professor of Dairying Guelph Agricultural College, Out. 
 
 Printed at LE TRAVAILLEUR Office, 
 
 Worcester Mass. 
 
 \ 
 
Entered according to Act of Congress in the year 1885, by Ferdinand 
 Gagnon, in the oilice of the Librarian of Congress at Washington. 
 
 Cr«» 
 
INTRODUCTION. 
 
 This pamphlet has been written to meet not only the 
 requirements of dairy men, but also of the general public. 
 For this reason we have been at considerable pains to 
 make it as clear and comprehensive as possible. 
 
 There is no doubt that with the new and improved 
 methods, coming into general use, the butter industry is 
 destined to great development. Capitalists and dairy 
 investors will find it to their advantage to have a book 
 by means of which it is possible to form an accurate 
 idea of the present state of the industry. From the 
 numerous tables given in this work, it will be easy to 
 determine the different yields of different methods, and 
 ascertain which to use in given circumstances. 
 
 This work is divided into five parts. 
 
 The first part defines and classifies the different 
 methods. It contains a description of the plant necessa rj 
 for each, with instructions how to use it. — The second 
 compares the different systems and contains remarks on 
 their relative value. — The third is devoted to the cen- 
 trifugal and contains a mass of practical information 
 difficult to obtain elsewhere. — The fourth treats of what 
 to do with the skim milk. — The fifth treats of the con- 
 struction of ice houses, rooms, and cellars for cold 
 storage and freezers, and of the storing and keerjing of 
 ice or snow. 
 
 We cannot conclude without offering our sincere- 
 thanks to Messrs. H. C. Petersen & Co. of Copenhagen, 
 J. D. Fredericksen of Littlefalls, N. Y., Henry Wade, 
 Secretary of the Agricultural Bureau of Ontario, the 
 Knickerbocker Ice Co. of Philadelphia and W. G-. 
 Walton of Hamilton, Ont. who have kindly placed the 
 material collected by them at our disposal. 
 
Cream Raising by the Centrifugal and other systems, 
 
 MILK. 
 
 " Milk is a fluid in which float about numbers of 
 globules : these consist of fat. "When milk is suffered to 
 remain at rest some hours, a large proportion of the fat 
 globules collect at the surface into a layer of cream/' (1) 
 
 CREAM. 
 
 The cream or butter globules come to the surface ? 
 because they are lighter than the watery fluid in which 
 they float. 
 
 HEAVY MILK, 
 
 Heavy milk is milk in which the cream rises but very 
 slowly, and in which a large proportion of the cream 
 does not come to the surface at all. The cream from 
 such milk is very thin, and there is no distinctly marked 
 line between it and the skim milk. It is not to be wond- 
 ered at, that such skim milk, does not look blue, there 
 is often a larger quantity of cream mixed with it than 
 has risen to the surface. In some cases as much as 75 o/o 
 of the cream of heavy milk remains in the skim milk. 
 
 Heavy milk is generally obtained from cows that have 
 calved since a long time, or that are running dry through 
 being in calf, or through other causes. 
 
 Milk always becomes " heavy " though in a lesser 
 degree, when it is allowed to cool before setting. 
 
 WHOLE MILK. 
 
 This is milk from which the cream has not been ex- 
 tracted. 
 
 (1; Fowne's Elementary Chemistry. 
 
SKIMMING-. 
 
 In every 100 lbs. of milk there is on average 3f lbs. of 
 butter fat. (1) The great art of skimming consists in 
 being able to extract from the milk all the butter fat, or 
 any proportion desired, and this without injuring its 
 quality in the least. 
 
 METHODS. 
 
 Many different methods are recommended by dairy- 
 men, but all can be classified under two distinct heads : 
 lo. The natural ; 2o. The mechanical. 
 
 THE NATURAL PROCESS. 
 
 This process consists in employing changes of tempera- 
 ture, to hasten and complete the separation of cream from 
 milk. It is an admitted fact, that the cream rises while 
 the temperature of the milk is falling. 
 
 The greater the fell I of temperature, the greater the 
 quantity of cream which rises. 
 
 The one point upon which dairymen are unanimous, 
 is that milk should be set as soon as possible after the 
 milking (that is when it is still at blood heat), and then 
 cooled down. There is a difference of opinion as to the 
 temperature to which it should be cooled, but the best 
 practical butter makers agree, that it should be just short 
 ot the freezing point, 32o Fahrt. 
 
 RULE. 
 
 Set the milk as soon after milking as possible, and 
 cool it down just short of 32 c Fahrt. 
 
 (I) We say butter fat designe lly. If we were to say cream, it would 
 be necessary to make a distinction between thick and thin cream. 
 
REQUISITES OF THE NATURAL METHOD OF 
 SKIMMING, 
 
 The requisites of this method are : 
 
 lo. Milk vessels. 
 
 2o. Refrigerating tanks. 
 
 3o. Ice, or ordinary spring or well water. 
 
 DESCRIPTION OF THESE REQUISITES. 
 1ST MILK VESSELS. 
 
 They are divided into two classes : shallow pans, and 
 deep cans. 
 
 SHALLOW PANS. 
 
 The shallow pans, as the name indicates, are shallow 
 vessels from 4 to 6 inches deep. They are made oi any 
 length and breadth to suit the requirements of the dairy- 
 man. 
 
 The newest of these are, in reality, double pans be- 
 tween which water is constantly allowed to flow. 
 
 DEEP CANS. 
 
 There are many good utensils of this form in the 
 market, but we recommend a round or oval shaped deep 
 can, such as can be had at a low price, at any tin shop, 
 and upon which there is no royalty whatever to be paid. 
 They are of different sizes. 
 
DIMENSIONS OF DEEP CANS GENERALLY USED. 
 
 
 OVAL SHAPED. 
 
 Table No. 1. 
 
 
 Contents. 
 
 Height, 
 
 Length, 
 
 Width. 
 
 40 lbs. 
 50 " 
 60 " 
 65 " 
 80 " 
 
 17 inches. 
 21 " 
 
 18 " 
 27 " 
 20} " 
 
 16 inches. 
 15 " 
 18} " 
 15} " 
 20 " 
 
 6 inches. 
 
 5J " 
 
 6J " 
 
 1 " 
 1 " 
 
 I recommend for small dairies, 1st. the oval 40 lbs. can ; 
 2nd the 50 lbs. 20 inches high by 8 inches diameter, 
 round shaped. Both ihese cans are easily handled. 
 
 They should be made of strong material, have only 
 one smoothly soldered seam in order to facilitate wash- 
 ing. The bottom of these cans rests on a perforated iron 
 hoop, to allow the water or ice to penetrate under- 
 neath. 
 
 The oval can is the most effective. It offers a larger 
 cooling surface. It is estimated that an oval can will 
 cool 70 lbs. of milk, in the same time that a round can 
 would take to cool only 50 lbs. 
 
Fig. t. — The deep round can. 
 
 k~= 
 
 zxz======*\ 
 
 Fig. 2. — The deep oval can, 
 
 The deep can used in Denmark has neither covers 
 nor taps, (1) Skimming from the bottom with a tap is 
 not practised in Denmark. A can having no faucet or 
 tap is easier to clean. A tap, placed in a position so as 
 not to hinder the easy cleaning of the milk vessel, is 
 not strictly objectionable. 
 
 (1) A cover in not objectionable when the manner of using it is properly 
 understood. 
 
10 
 
 THE STRAINERS. 
 
 The strainers are of wire cloth, and made to fit the 
 cans. (See fisrs. 3. 4 and 5.) 
 
 Fig. 3. 
 
 Fig. 4. 
 
 Fig. 5 
 
 REFRIGERATING TANKS 
 
 We give below a description with wood cuts, of such 
 tanks or refrigerators. 
 
 Pi*. 6. 
 
 Fig. 6 represents a smal size cooling tank containing 
 milk cans set in ice. 
 
 DIRECTIONS FOR MAKING COOLING TANKS. 
 
 These tanks may be made of wood with double sides, 
 and 2 or 3 inches of space left between the sides, filled 
 with charcoal, cut straw, saw dust or chaff. Charcoal is 
 th.) best. If straw b3 used, it is necessary that the tank 
 be watertight, or damp proof, because if the water were 
 to leak through, it would soon cause a disagreable smell. 
 
11 
 
 Otherwise make a water tight box. Bind and steady 
 the angles with iron plates. Line with zinc or tin if 
 convenient. If you do not line, a coat of varnish or 
 paint, should be given inside, as is done with brewer's 
 vats. This precaution makes them easier to clean. 
 
 Tanks No. *7 and 8, could also be adapted to the use 
 of running water, and are provided with inflow and 
 outflow pipes, to allow a constant stream of water 
 around the milk cans. 
 
 In the case of a tank for cooling milk to 33 Q Fahrt. 
 with water and ice, an outflow tap at the top and ano- 
 ther at the bottom, to be used for cleaning purposes, are 
 all that is necessary. 
 
 SIZE OF TANKS. 
 
 The size of tanks should be adapted to the number 
 and form of cans to be used. 
 
 The tank should be 4 inches (inside measure) higher 
 than the cans used. It should be 4J inches (inside mea- 
 sure) wider than the cans used ; there should be a 
 space of 5 inches between each can, and between the 
 last two cans and the extremities of the tank. 
 
 RULE. 
 
 To find the height of a tank, add 4 inches to the height 
 of the cans to be used. To find the width of a tank add 
 4J inches to the width of the can. To find the length of 
 the tank multiply the longest diameter of the can, by 
 the number of cans which the tank is to contain, and to 
 the product add 5 as many times, and one more, as the 
 tank is to contain cans. 
 
 Supposing that six 40 lb. oval cans, are to be used. 
 
12 
 
 An ovai can 17 inches high, 16 inches long- and 6 
 inches wide, will hold 40 lbs. of milk. 
 11 f 4=21 inches = Height of the tank. 
 16 f-4J = 20J " = Width " 
 6<6 = 36 '• 36 + (1 x 5) = 11 inches length of tank. 
 
 
 Fig. 7 represents a horizontal view of a tank containing milk can- 
 Fig. 8 represents a sectional view of same ta::k. 
 
13 
 
 The tanks may be covered or not. It depends on the 
 room in which they are placed. 
 
 In a cool room where the air is pure and temperature 
 uniform a cover is not strictly necessary. 
 
 Otherwise it would be advisable to use a cover over 
 the tanks. In any case the use of a cover saves ice 
 
 SKIMMERS. 
 
 Skimming from the top. necessitates a specially made 
 
 Fig. 9. 
 
 skimmer. The skimmers, are round or oval (see fig. 
 9). They are generally made of enameled iron. 
 
 CREAMERS OF DIFFERENT DESCRIPTION. 
 
 CABINET " OR BOX " CREAMERS 
 
 There is a great variety of cabinet or box creamers, all 
 being modifications of the deep and shallow setting 
 methods. They consist in general of cooling pails set in 
 a box surrounded by water, some submerged, as in the 
 Cooly plan, and others arranged so as to be surrounded 
 with ice and water, or to have ice at the top. 
 
 Amongst these we find the following : 
 
 THE HARDIN. 
 
 Mr. L. S. Hardin is probably the first man who used 
 deep setting in the United States. In his method the 
 
14 
 
 cans are set in a box with doors in front like a cupboard. 
 It has a shelf on which the ice is placed over the milk, 
 
 Fig. 10.— The Hani in Creamer. 
 
 and a sink on which the cans are set, and which holds 
 the water dripping from the melted ice. The cooling 
 medium is cold air. (See iig. 10.) 
 
 THE COOLY CAN. 
 
 The Cooly is a round shaped can with a cover projecting 
 
 Fig. 11.— The Coolv Milk Can. 
 
 outwards, and so arranged that the whole may be placed 
 under water. It has also a specially constructed tap. 
 
15 
 
 This can is extensively used in the United States and 
 Canada. 
 
 Fig. 12.— The Cooly Creamer. 
 
 THE FERGUSON. 
 
 Ferguson's Bureau Creamer raises the cream on the 
 shallow pan system. Ice is used on a rack in the uppei 
 part for the purpose of maintaining a uniform tempe- 
 rature. The arrangement for drawing out the pans tc 
 skim is handy, 
 
 THE LITTLE GEM. 
 
 In this, the cover of each milk vessel is provided with 
 an opening or ventilator. 
 
 Openings corresponding to those in the covers of the 
 
It) 
 
 milk * SB Is, are made in th r of the box, in •: 
 
 to allow the "animal odor to esca] 3 .._ '. 
 
 : - U —The 1 Le . d . 
 
 THE KELT. -. 
 
 osistfi r tank, wh h. is divi : wo 
 
 tmentg an apj i . :. 1 .. '. w i one. The lower 
 
 - . 14.— The Kellog ? i 
 Mie ifi filled abort | its I pth with pure 
 
11 
 
 clean ice. The upper is then filled with milk to the 
 depth of 4 or 5 inches. The skim milk can be drawn by 
 a tap at the bottom. 
 
 "We also find the " Mosely and Stoddard Cabinet," the 
 " Wooster perfection creamery," the " Excelsior creamer " 
 " Dripp milk cooler and creamer," " Butler's Cabinet 
 creamery," " Clark's Revolving pan " and many others. 
 
 The latest plan is to have the cans dropping or han- 
 ging into a lower chamber, thereby avoiding lifting and 
 slopping. 
 
 This is a novelty in construction. The milk is cooled 
 by pumping cold air through it and this is effected in 
 warm weather by drawing the air from a well through 
 rubber pipes attached to the pump. The air tight com- 
 partment, where the milk is is then closed, and the air ex- 
 hausted by the pump so that the cream is raised in vacuo. 
 
 THE " MARQUIS PAN " 
 
 This is another more recent apparatus for raising 
 cream on the deep setting principle. 
 
 In its general appearance it is an oblong vat with 
 rounded bottom, with a cylindrical tube of tin passing 
 lengthwise from end to end through the middle. The 
 cylinder is placed below the cream line. This cylinder 
 has an inner cylinder and pipe for carrying off water. 
 Cold water is forced by a pump through this cylinder 
 and the refrigeration of the milk is of course rapid. This 
 vat, or one similar to it in construction is used in 
 a great number of creameries. 
 
18 
 
 THE CREAM G-ATHEBING- SYSTEM. 
 
 The main feature of this system is that each farmer 
 sets the milk, in vessels of uniform size and shape, in his 
 own dairy. It is skimmed by the cream gatherer, who 
 is employed, and sent out daily by the creamery. 
 
 VESSELS REQUIRED TO SET THE MILK. 
 
 Bound, oval or conical shaped deep cans may be used. 
 But farmers sending cream to one creamery should all 
 have vessels of same size and form. In the side of the 
 
 Fig. L5. 
 
 can two or three inches from the top, is lixed a glass 
 graduated scale. This scale graduated in inches and parts 
 of inches, indicates the dividing line between the cream 
 and the skim milk, and enables the cream gatherer to 
 see at a glance the thickness of cream, and to measure 
 the quantity to be credited to the account of each 
 farmer. (See fig. 15.) 
 
19 
 
 ICE BREAKEKS. 
 
 Fig. 17. — The Greasey hand Ice breaker. 
 
29 
 
 The main parts of the Creasey ice breaker consist oJ 
 an iron box. placed in an inclined position, over a 
 revolving cylinder, to which steel knives are riveted. 
 
 Its operation is so simple thai the cui is almost all 
 thai is necessary to explain its working. 
 
 The block of ice is placed in the box. it slips uown 
 slowly towards 'Volvinir cylinder, and the steel 
 
 
 
 knives break it ofi'into small piece* e <>i which i^ 
 
 further regulated by a " comb cast in a'." through which 
 the ice falls. (See ii- IT and Is.) 
 
 As the knives follow each other cioseiy. a iar<rc calve 
 of ice is rapidlv broken. v*-»i so gradually, that a small 
 amount of motive pow*r is required to drive the 
 breaker. 
 
21 
 
 DIFFERENT WAYS OF USING THE NATUEAL 
 METHOD. 
 
 While dairymen agree as to the theory, that milk 
 should be set at 98 g Fahrt. (or blood heat) and cooled 
 down, they differ as to the vessels to be used, as to the 
 "cooling medium to be used, some taking ice, others 
 water ; they also differ as to the length of time during 
 which it is necessary to let the cream rise ; these dif- 
 ferences, in the use of the natural method, are designated 
 by different names. 
 
 Thus we have, the " Ice 10 hrs. " plan. This means, 
 that the milk was set in deep vessels and remained in 
 ice during 10 hours. 
 
 Again there is the " Ice 34 hours " plan. This, indi- 
 cates that the milk vessel was deep, the cooling medium 
 was ice. but that the time instead of being 10 hours, 
 was 34 hours. Another plan is the " Water at 50° Fahrt. 
 34 hours ". In this case the milk is also set in deep ves- 
 sels, the cooling is done by means of water at 50° Fahrt. 
 and the time was 34 hours. There is also the " Shallow 
 pan 34 hours " plan. In this, the milk is set in shallow- 
 pans, is cooled to 55° Fahrt. and remains at that 
 temperature 34 hours. 
 
 Still another plan is the " Churning of milk ". This 
 plan, consists as its name expresses in churning the 
 whole milk. 
 
 THE MECHANICAL PROCESS. 
 
 The mechanical process consists, in depriving the 
 milk of its cream by centrifugal force. 
 
 Centrifugal force is a force of nature, by which an 
 
object revolving- around a given centre is continually 
 trying to break away from that centre. 
 
 If the object, which is revolving, is a vessel containing 
 a liquid composed of elements of different weight, such 
 as milk, these elements will separate and arrange them- 
 selves according to their weight ; the heavier ones will 
 be further from the centre, the lighter ones nearer. 
 
 Milk as already explained, is a liquid containing ele- 
 ments of unequal weight, namely cream and a watery- 
 liquid somewhat heavier ; therefore if milk is placed in 
 a vessel which is made to revolve, it is evident that the 
 cream, the watery liquid, and any impurities the milk 
 contains, will separate and form three distinct rings. 
 The impurities being heaviest will form the outside one, 
 the skim milk will form the next, and the cream being 
 the lightest of all will be closest to the centre. This is 
 the principle upon which all centrifugal separators are 
 constructed ; the differences between them, are dif- 
 ferences of detail. 
 
 "We shall now give cuts of several of them, with a 
 complete and detailed description of those which are 
 generally used in America. 
 
28 
 
 DESCRIPTION OF MILK SEPARATORS. 
 
 The Burmeinster & Wain Centrifugal Milk Sepa- 
 rator, known as Danish Weston in the 
 United States. 
 
 This Separator, whose action is continuous, consists of 
 a hollow steel drum revolving on a vertical axis. This 
 Separator differs from others in the manner of removing 
 the cream and skim milk. Two curved metallic tubes 
 (see fig. 19) are used which are screwed on and curved 
 around the safety cap of the drum, without interfering 
 with its working. These tubes draw up the cream and 
 skim milk from their respective receptacles. They are- 
 pointed at the ends, and are inserted one, in the inside 
 surface of the cream ring, and the other in that of the 
 skim milk ring (see fig. 22). They are moved to and 
 from the centre of the drum, thereby cream of any 
 required thickness (from the consistency of butter 
 almost, to the consistency of milk) can be obtained while 
 the machine is working. The drum has attached to its 
 inside, three vertical flanges extending 5 inches towards 
 the centre. These flanges extend from the bottom, almost 
 to the top. They serve a double purpose. 1st They prevent 
 the milk from revolving independently of the drum. 2d 
 They serve to support the cream cover. The cream coyer 
 is a horizontal flat ring of metal which rests on these 
 vertical flanges ; it does not touch the sides. Its use is 
 to keep the cream and skim milk separate at the out 
 flow. 
 
25 
 
 These machines are made of different sizes and capa- 
 cities. According to Prof. Fjord's experiments, the A size 
 can skim 1200 lbs of milk per hour, with a speed of 1800 
 revolutions per minute. As the speed of this Separator 
 has lately been increased to 2300 revolutions per minute, 
 it is evident that it can now skim a much larger quan- 
 
 Fig. 20. — The Burmeinster & Wain Milk Separator in working order 
 
 Model, A A 
 
 tity of milk than 1200 lbs per hour. (See Chapter on 
 comparison between different separators), 
 
 The B size is calculated to make 3000 revolutions per 
 minute. According to the result of Prof. Fjord's ex- 
 periments, it will skim, TOO lbs of milk per hour and 
 leave 0.25 o/o (1) of butter fat in the skim milk. 
 
 The B size is built after the A A. Model. 
 
 The latest improvements on this machine consist of a 
 speed indicating apparatus, pipes for lifting fluid, d.cL 
 fig. 22, and a controlling funnel showing the quantity of 
 milk flowing into the machine, (see bb, fig. 22.) 
 
 (I) 4 ounces in the skim-milk obtained from 100 Lbs. of whole milk. 
 
26 
 
 The controlling funnel consists of a tin vessel 5 inches 
 high, to which are attached two conical tubes, through 
 which the milk enters the drum of the Separator. (See 
 a, b, c, d. fig. 21 and b, b, fig, 22). By elevating or lowering 
 two vertical cylindrical rods, placed 'in the conical tubes 
 
 Fig. 21. — Controlling funnel. 
 
 the flow of milk is increased or decreased at will. A 
 graduated scale situated at the upper end of the vertical 
 rods, indicates the quantity of milk flowing per hour 
 into the machine, (see fig. 22). 
 
21 
 
 Fig. No. 22 represents a sectional view of the drum of 
 the separator and also the milk regulator- It shows how 
 the skim milk, by means of an elevating tube may be 
 raised by centrifugal force, as high as 8 feet or more, and 
 
 Fig 2"?.— Section of the Separator. 
 
 a, Milk vat ; b, Controlling funnel ; c, Safety Jacket ; F, Cream ; SKM. 
 
 Skim milk; d, Tube for removing the skim milk. 
 
 led into a cheese vat, reservoir, or to a great distance 
 away from the factory or dairy, to a barn, piggery &c. 
 The cream may also be raised in a similar manner, and 
 led into a cooler specially made for this purpose. 
 
 HOW THE MACHINE WORKS, 
 
 The new milk is placed in a milk vat (a. fig. 22) and 
 
23 
 
 flows through the controlling funnel (b. b. fig. 22) into a 
 drum, which revolves rapidly ; the centrifugal force 
 thus generated, separates the different substances accor- 
 ding to their weight. The impurities being the heaviest, 
 collect upon the sides of the drum. The skim milk 
 next in weight collects next, and by a constant inflow of 
 new milk, it gradually rises to the top, where it is 
 stopped by the cover and forced into the outflow pipe, 
 by a constant inflow as well as by centrifugal force. 
 
 The cream collects in a wall upon the inner surface 
 of the skim milk, and flows in a constant stream through 
 another tube similar to tube d. From the above descrip- 
 tion it will be seen that once started it works conti- 
 nuously until the whole amount of milk is separated. 
 
 THE SKIMMING OF THE FIRST AND LAST MILK 
 CONTAINED IN THE SEPARATOR. 
 
 These operations require care and attention. With the 
 Burmeinster & Wain Separator they are done in the 
 following manner ; 
 
 FIRST CONTENTS. 
 
 After filling the drum f full, the machine is started 
 slowly, and the milk is allowed to run into the drum 
 at the ordinary flow, until it reaches the skimming 
 tubes. 
 
 The tubes must then be regulated in such a manner 
 as to draw off the cream. It must be remembered that 
 both Ihe rubes draw otf cream at the beginning. But the 
 operator should let the flow from the cream tube, run 
 into the cream receiver, and the How from the other 
 
29 
 
 tube (although it is cream and partially skimmed milk) 
 run to the skim milk receiver. 
 
 The flow should now be considerably checked, and 
 should remain so until one fifth (1) of the first contents 
 has been drawn off. At this point the milk is allowed 
 to enter the drum at the regular flow. The tubes are 
 then regulated so that from 18 to 20 o?o of the contents 
 of the drum shall be drawn off in the shape of cream. 
 
 The machine is now in full operation, 
 
 THE LAST CONTENTS. 
 
 When the whole milk vat is empty, there remain but 
 the last contents of the drum to be skimmed. 
 
 1st Partially unscrew the skim milk tube so as to 
 check entirely the skim milk flow, and keep up the cream 
 flow until the end of the operation. To displace the last 
 contents, allow an intermittent inflow of skim milk. 
 The quantity of skim milk necessary, is equal to one-fifth 
 of what the drum is capable of containing while in 
 operation (2). This operation takes from 10 to 15 minutes. 
 
 A great number of these separators are now in suc- 
 cessful operation in different countries of the world. 
 The Danish manufacturers being unable to supply the 
 demand, they are now manufactured in the United States 
 by the Philadelphia creamery supply Co. under the 
 name of Danish Weston, and in Canada by Messrs. G-arth 
 & Co., Montreal, under the name of Burmeinster & Wain. 
 
 This Separator was introduced into Canada in the 
 
 (!) This one-fifth which is composed of cream and partially skimmed 
 milk, should be thrown back into the whole milk vat, to be skimmed 
 anew. 
 
 (2j The drum of the large size contains 130 lbs., of small size, 33 lbs. 
 
30 
 
 spring of the year 1882, by a public spirited gentleman 
 of Beauce, Mr H. J. J. Duchesnay 
 
 THE DE LAVAL MILK SEPARATOR. 
 
 Fig. 24 gives an outside view of the machine when 
 in operation. The standard and bed-plate are in one 
 
 Fig. 23 — Sectional view of the De Laval Separator. 
 
 piece, so that the whole can be at once attached to 
 the floor of the dairy, or to the frame of the intermediate 
 machinery. Its action is also continuous. 
 
31 
 
im and skim milk Hows out of this Separator 
 by the power of gravitation alone, and such power is not 
 sufficient to Rhe us • of elevating tubes, to lead 
 
 id skim milk through a cooler to their res- 
 pective Y 
 
 Ficr. 2 3 srives a sectional view of this cream se 
 
 parai : drum capable of resisting a 
 
 • 2 atmos but as these machines are 
 
 not sent out from the factory until they ar [ at a 
 
 of 250 atmospheres they are perfectly sale 
 
 machine is worked in the following manner, 
 
 new milk runs into the bottom of the centrifugal 
 
 chamber .7. from which by means of a small tube, it 
 
 flows drum where if the 
 
 kirn, milk tab's pla< 
 A llanti'i Le of the mil ents 
 
 y indepe rotating 
 
 ced into ih" pipe h. it enters 
 the aperture c in th ry chamber B. and runs 
 
 out by means of an exit s 
 
 Ai th" same tim i "im collecting in th 
 
 rises along the neck d. escaping by into 
 
 the stationary chamber C. The op m \y be en- 
 
 d-diminished ar will, b; dl screw 
 
 /". pi we the amount 
 
 -am taken from a certain amount of new milk, but 
 this reir Lty of cream must take place 
 
 whif is stationary. Tim- it is impossible 
 
 to obtain thick or thin cream while the apparatus is in 
 ation. C lie supi rotary vessel is 
 
 s A. surrounded by an elastic pack- 
 :". and its lower end fits, in a socket m, upon the 
 
33 
 
 upper end of the shaft Z, which is mounted on bearings . 
 and is set into motion by a belt or band k. 
 
 The stand D supports the machine which requires no 
 heavy foundation. 
 
 A small lubricating cup attached to the lower 
 part of the spindle, gives through a pipe a con- 
 stant supply of the oil required for lubricating the 
 spindle, 
 
 The milk drum is driven at the rate of 6000 to T000 
 revolutions per minute, and according to Prof. Fjord's 
 experimental test.'will skim from 600 to ^700 lbs. of milk 
 per hour, and leave from 0.25 to 0.30 o/o (1) of butter fat 
 in the skim milk. 
 
 This separator made its first appearance in Canada, 
 during the winter of 1884. It is quoted at $260.00. 
 
 THE LEFELDT MILK SEPARATOR. 
 
 A full description of this separator was given in my 
 report to the Minister of Agriculture of the province of 
 Quebec, in 1881. In the same year, it was tested by 
 Prof. Fjord, and found to loose 0.85 o/o (2) of butter fat 
 during every hour of its working. This loss was caused 
 by the suction of cream by air into the skim milk. The 
 last contents of the drum could not be skimmed com- 
 pletely. "We do not know whether these defects have 
 been remedied or not since. 
 
 (1) From 4 to 5} ounces in the skim milk obtained from 100 lbs. of 
 whole milk. 
 
 (2) This is I3i ounces 
 
34 
 
 In this machine, the consistency of the cream cannot 
 be regulated while it is in operation. It must be stopped 
 to do so. 
 
 iMewJfilk 
 
 Fig. 25. — The Lefeldt Milk Separator, e, cream ; f, milk 
 in process of separation ; g, skim milk. 
 
 ])r Fleischman quotes the price and capacity of the 
 Lefeldt separator as follows : 
 
 No 0. 330 lbs. of milk per hour. . . . $125.00 
 No 1. 550 " " • • 250.00 
 
 No 2. 1100 •• " 375.00 
 
 No 3. 1650 ' " 500.00 
 
 No 4. 2250 " . . 025.00 
 
 Intermediate motion. , , , $37.00 
 
35 
 
 The new model of the Lefeldt Separator, (fig. 26) has 
 noc to our knowledge been thoroughly tested, and we 
 are unable to state exactly, what it can do. 
 
 a-iiw-wias 
 
 The capacity claimed for it is 600 lbs per hour. 
 
 Cost : $225. 
 
 THE FESCA MILK SEPARATOR 
 
 This separator was also described in my report to the 
 Minister of Agriculture, &c. &c. 
 
 In this Separator the skim milk only is continuously 
 
36 
 
 discharged during the operation, the cream remains in 
 the drum. At the end of every hour the machine musf 
 be stopped and the cream emptied. For this reason it is 
 
 not to be recommended. Mr Fesca has lately built a sepa- 
 rator working continuous 1 . y,but it is not extensively used. 
 This separator is built in Berlin, G-ermany. 
 
 THE NAKSKOV MILK SEPARATOR. 
 
 This small separator was exhibited at Aalborg, Den= 
 
£7 
 
 mark, in June 1883, but was considered too imperfect 
 to compete with the Burmeinster & Wain andDe Laval, 
 during the Vestervig experimental trial and competition. 
 
 Fig 8.— The Nakskov Milk Separator. . 
 
 Its defects were classified as follows : 
 
 1st. The sprinkling of cream and skim milk. 
 
 2nd. The snction of cream by air into the skim milk. 
 
 3rd. Difficulties in oiling the lower bearings. 
 
 We understand ihat some of these defects have been 
 remedied since. The capacity claimed for it is 500 lbs 
 of milk per hour. 
 
 This machine is made by Messrs. Tuxen & Ham. 
 merich, Nakskov, Denmark. 
 
38 
 
 THE IIENRICH PETERSEN SHALE MACHINE. 
 
 This machine differs in its construction from those 
 we have already described. Instead of a drum revolving" 
 on a vertical axis, we find one or two drums moving on 
 a horizontal shaft. 
 
 In this separator, the skim milk is removed by move- 
 able knives or shalers. 
 
 By the proper use of the shalers, thin or thick cream t 
 may be obtained while the machine is in operation. 
 
 Fig. 29.— The Henrich Petersen Rhule Machine. 
 
 G-reat modifications have lately been made in the 
 construction of the Shalers of this machine. 
 
Fig. 32. 
 Cuts Nos. 30, 31 and 32, represent details of the 
 shale machine. 
 
40 
 
 The new shaling tubes are arranged so as to remove all 
 the skim milk from the drum, at the end of the opera- 
 tion. This machine is said to make from 1,000 to 1,100 
 revolutions per minute, and to require 1| horse power. 
 The capacity claimed for it is 1,000 lbs. of milk pei 
 
 Pig, 33._Petersen's Shale Centrifugal with now shaling tubes. 
 
 hour for a single drum, and 2,000 lbs. for a machine 
 having' two drums. This machine is sold by Montreicht 
 cV Co., Hamburg, G-ermany. Price. $825. 
 
 THE HERMAN PAPE MACHINE. 
 
 This new machine is made with either perpendicular 
 or horizontal drums. The cream and : kim milk instead 
 of being removed by gravitation or centrifugal action, is 
 forced out of the drum by hydrostatic pressure. The 
 
41 
 
 outflow of cream and skim milk can be regulated during 
 the operation by a suitable faucet. 
 
 Contrary to that of other separators, the drum is com- 
 pletely filled and closed air tight. From this machine, 
 the cream and skim milk come out in quiet streams, 
 without the foaming liable to occur, when the liquids 
 are extracted by centrifugal force. 
 
 A, stationary pipe. B, cover rotating with the drum. C, rotating Box 
 in which the inlet pipe is tightly fitted. D, stationary outlet pipe for the 
 cream. E, rotating pipe for the skim milk, a a, boxes on which the shatt 
 is mounted. B, support for the inlet pipe. 
 
42 
 
 The air tight cover has to be fastened on the drum 
 every time ihe machine is used. 
 
 Fig 35 — The Herman Pape Machine. 
 
 THE AHLBOEN MILK HEATER. 
 
 A very useful apparatus for heating milk (when it is 
 deemed advisable to do so) was constructed by Mr. 
 Ahlborn, of Hildesheim, G-ermany. I have introduced it 
 into Canada. It can be seen in operation at the Saint- 
 Sebastien creamery, province of Quebec. 
 
 This very simple and useful apparatus consists of a 
 copper box with an inclined and ribbed surface, some- 
 thing like a wash-board. A perforated spout is 
 placed across this inclined surface at its highest ex- 
 tremity. The box is filled with water and heated by 
 means of a steam coil running through it. The cold 
 
43 
 
 milk falls through a tap from the reception vat into the 
 perforated spout, it is spread in a thin sheet over 
 
 the inclined surface, and by the time it has reached the 
 other extremity, it has acquired sufficient heat to be led 
 
! I 
 
 throuti'h a pipe directly into the milk separator. Thus 
 ihc milk is constantly heated, and only in sulficienl 
 quantity I lie' separator. "With this apparatus 
 
 there is no danger of heated milk, sourinir in the vats. 
 
 F.I i nilYS CKFAAI C\ n >LEK. 
 
 For eoolimr crean ig's. - 7 and >b a 
 
 rat us has been constructed by Prof. Fjord. 
 
 DEscinrTK >x. 
 
 A tin vessel is placed inside another, leaving a spa< e 
 to be idled with ice. From the bottom of the inm 
 
 I 
 
 a tube extends through the side of the other. On the 
 partial cover inner can a funnel is placed so as to 
 
 revolve easily around a delicate spindle at its lower ex- 
 tension (See flu' 88.) 
 
 The iVmne] whi< h is solid ! bottom is pro- 
 
45 
 
 vided with tour discharge pipes extending clo«e to the 
 circumference of the can, and bent at the ends as shown 
 in section, fig. 37. The cream drops from the skim- 
 ming pipe of the separator, which, if necessary, may be 
 'extended above the machine (see fig. 22) into this 
 
 Fig. 38.— Fjord's Gream Cooler 
 
 Tunnel, and flowing through the four tubes, it makes the 
 funnel go round, distributing the cream around the sides 
 of the can. Flowing down in a very thin sheet, along 
 the wall of the can, it is cooled to a temperature below 
 50° Fahrt. before reaching the bottom. A similar appa- 
 ratus may be used for cooling the skim milk.. 
 
46 
 
 PROF. FJORD'S MILK CONTROLLER FOR 
 TESTINO MILK. 
 
 This instrument is destined to render great services 
 to our cooperative dairies, for it can in a few minutes 
 show precisely the richness of from 12 to 24 samples of 
 milk. 
 
 It consists of a scalloped disk of copper which can be 
 made to revolve upon the spindle of a large size centrifu- 
 
 Controller for testing milk. 
 
 o*al, or on any other rapidly revolving vertical pivot. To 
 this disk can be hooked from 2 to 24 copper tubes. la 
 these tubes are placed graduated bottles holding samples 
 of milk (see fig, 39) When at rest, these tabes assume a 
 perpendicular position and hang down, but when in 
 motion they fly out and become horizontal, like vhe 
 two at the right of fig. 39. 
 
47 
 
 Each bottle has on its neck a scale divided into units 
 and halves, from to 12 to indicate at the end of the ope- 
 ration, the quantity of cream in the milk. These bottles 
 are numbered so that they may be identified. 
 
 The separation takes place by centrifugal force in the 
 milk bottles, the cream accumulating in the neck. 
 
 MODE OF OPERATION. 
 
 The bottles are first half filled with the milk to be 
 tested, (a mark on the outside indicates the half). The 
 remaining space is then filled up with hot water to the 
 mark in the neck, and the whole is heated up to 90* 
 Farht. When the milk has attained the required tempe- 
 rature the bottles are placed in the metal tubes, at the 
 bottom of which rubber is placed to prevent breakage. 
 The disk is then made to revolve. 
 
 Mr Fjord estimates that 40,000 revolutions are/required 
 to completely separate the cream. This apparatus should 
 not be made to go faster then 1200 revolutions per 
 minute. 
 
 EULE. 
 
 Allow for the time which the disk takes to reach the 
 maximum speed one half the number of revolutions per 
 minute that is counted when it has attained the highest 
 speed. 
 
 EXPLANATION. 
 
 For the first four minutes, while the machine is ac- 
 quiring the required speed, we count GOO revolutions per 
 minute ; this gives for these four minutes 2400 revolu- 
 tions. There now remain 40.000 revolutions, less 2400 
 to be made, equal to B1.GQ0. The machine having acquired 
 
13 
 
 its speed is then mi 1 200 revolutions a minute 
 
 Therefor, the numbe, - which 87,600 will co.it.uii 
 
 1200 is exactly the number of * wh:eh it will 
 
 take' is i« 81*. 
 
 Ami ■ 
 
 i red. 
 
 .[dilutes the time 
 
4tf 
 
 Value of different systems of skimming. 
 
 In Denmark where the importance of the dairy 
 industry is well understood, the government keeps a 
 staff of experts of great capacity, constantly employed 
 in testing new systems, as they appear, in comparing 
 them with the old and giving to the country at large 
 the benefit of their experiments, and of the knowledge 
 thus acquired. It is true that the country is obliged to 
 expend a considerable sum of money for this purpose* 
 but there is no doubt that it is a profitable investment ; 
 Danish farmers and dairymen don't invest in inventions 
 and improvements, until they have ascertained their 
 exact value from the government reports. 
 
 When the Cooly can first made its appearance in 
 Denmark, and the claim was made that it could raise 
 all the cream between milkings, or in 10 hours with 
 water at 46° or 50° Fahrt., the Danish government 
 ordered Prof. J. N. Fjord, the greatest living dairy ex- 
 pert, to investigate this claim and report on it. 
 
 When the centrifugal at first made its appearance, 
 Prof. J. N. Fjord was commissioned to examine it, and 
 to let the public know its value. 
 
 COMPARISON OF THE COOLY WITH 
 OTHER SYSTEMS. 
 
 We give below the result of the experiments then 
 made, showing the comparative butter yield of the fol- 
 lowing systems : the " Centrifugal ", the " Ice 12 h©urs ", 
 the u Ice 24 hours ", the " Water at 46° Fahrt. 12 hours 
 
 4 
 
50 
 
 and 24 hours", the " Water at 40° Fahrt. 12 hours and 
 24 hours", and the "Cooly". 
 
 The size of the Cooly can used in these experiments 
 was equal to that of the ordinary deep can. Both the 
 " Cooly " and the ordinary cans were placed in the same 
 cooling vessel, and left at the same temperature, the 
 same length of time, so that ail the conditions of skim- 
 ming with the use of these different methods were per- 
 fectly identical. The results are about similar to those 
 obtained in preceding experiments, and prove once more 
 
 that THE LOWER THE TEMPERATURE, THE LARGER THE 
 YIELD. 
 
 TABLE No. 2 
 
 
 "3 
 
 be 
 
 a 
 
 s 
 
 Ice 32° Fahrt. 
 
 Water at 46° Fahrt. 
 
 
 12hrs 
 setting 
 
 24 hrs 
 
 setting 
 
 12 hours 
 setting. 
 
 24 hours 
 
 setting. 
 
 
 o 
 
 5 • 
 
 c c 
 
 =§8 
 
 O 
 
 s- 
 
 o 
 
 6 § 
 
 Z. 3 
 
 
 45 lb. miik cans 
 
 Proportionate yield of butter. 
 
 Lbs. ol milk to a lb. of butter... 
 
 30 lb. milk cans 
 
 Proportionate yield of butter 
 
 Lbs. of milk to a lb. of butter 
 
 115.8 
 27 
 
 118 
 
 27.2 
 
 115 
 27.2 
 
 114.5 
 
 27.4 
 
 96 
 32.7 
 
 96.7 
 33.3 
 
 96.8 
 327 
 
 96 
 32.6 
 
 100 
 31.6 
 
 100 
 32.2 
 
 100 
 31.5 
 
 100 
 31.3 
 
 79 9 
 39.6 
 
 80.7 
 39.9 
 
 SO 1 
 39.5 
 
 80.8 
 39.8 
 
 89 9 
 
 35.2 
 
 90.2 
 35.1 
 
 
 Water at 40° Fahrt. 
 
 45 lb. milk cans 
 
 Proportionate yield of butter 
 
 Lbs. of milk to a lb. of butter 
 
 30 lb. mi'.k cans 
 
 Proportionate yield of butter. ..... 
 
 Lbs. of milk to a lb. of butter... 
 
 91.0 
 34.6 
 
 25 
 33 9 
 
 91.1 
 34.6 
 
 92.7 
 33.8 
 
 96.2 
 32.7 
 
 96.3 
 327 
 
 The milk from Danish cows is somewhat poorer than that from 
 Canadian cows. 
 
51 
 
 It is easy from this table to determine the value of 
 these methods. 
 
 When from a certain quantity of whole milk the 
 u Centrifugal " extracted 115.8 lbs. of butter, the " Ice 
 24 hours " extracted from the same quantity of whole 
 milk of the same richness, 100 lbs. ; and the " Ice 12 
 hours" extracted 96 lbs., and " Water " (according to the 
 can used and the number of hours of setting) produced 
 T9.9, 80.1 lbs. ; 89.9, 90.2 lbs. 
 
 It is thus seen that using the " Centrifugal " it takes 
 2*7 lbs. of whole milk to make 1 lb. of butter. Using 
 " Ice 24 hours " it takes 31.6 ; " Ice 12 hours " requires 
 32.7 lbs. to make a lb. of butter, &o. 
 
 Another series of experiments was made by Prof. Fjord 
 at the experimental farm of Ourupp. The object of these 
 experiments, which continued during 12 months, from 
 April. 1881, to March, 1882, was to ascertain the relative 
 butter yield of the following six systems : 
 
 " ICE, 10 HOURS ; " " ICE, 34 HOURS ; " " WATER 
 AT 50* FAHRT, 34 HOURS ; " "SHALLOW PANS 
 34 HOURS;" " CENTRIFUGAL ; " "CHURNING 
 OF MILK." 
 
 Each experimental day, 609 lbs. of milk were used, 
 divided in the following manner : 50 lbs. for each trial 
 by the " Ice, " the " Cold water " and the " Pan " 
 systems ; 400 lbs. for the " Centrifugal, " and 9 lbs. for 
 the " Churning of milk, " methods. 
 
 The milk was cooled to 33° Fahrt by the "Ice system*" 
 By the " Cold water " system, setting in deep cans, the 
 
52 
 
 milk was maintained at a uniform temperature of 50° 
 Fahrt. The thickness of the milk in the "Low pans" ran 
 up to two inehes,and the milk was maintained at atempe- 
 raturesuthently low, tokeep it peri'e< tly sweet during 34 
 hours, even in the hottest days of Summer. 
 
 Kadi 50 lb., experiment with the " ice, " " Cold 
 water, a! id " Low pan " systems gave about 9 lbs 
 cream , and each portion of cream was churned separa- 
 tely. One-eight of the cream (or nearly lbs.) obtained 
 through the centrifugal proi ess I heated 
 
 again, acidulated and finally churned. tion had 
 
 preceded the churning of the ( .> lbs, of wh 
 
 During the period above mentioned. : miments, 
 
 divided into two series, were executed : ih; 
 ries was made with milk from cows 
 
 and ' T with milk bought from sever;!! f 
 
 Lor the " low pan *' experiments, the milk was kept 
 at a lower temperature (5° nearly) than that which is 
 generally found in ordinary dairies or bur. 
 consequently, the butter yield w 
 generally obtained in the" low p 
 
 We give the results in tabu! 
 information of such of our readers as have neither time 
 nor inclination to go over the tables, we give the aver- 
 ages in larger type. 
 
 Note. — TT" third and fourth to not a 1 ar in the 
 
 column ibk'S, but they are reckoned ii il averages, 
 
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57 
 
 In table No. 5, the basis of comparison is " Ice 
 34 hours. " Thus the table is read in the following 
 manner : taking- April when " Ice " 34 hours gives 
 100 lbs. of butter, " Ice " 10 hours gives only 92.^ lbs,, 
 " Water at 50° Fahrt. 34 hours " gives still less,83.4 lbs.; 
 "Low pans 34 hours" give 104.8 lbs.; the "Centrifu- 
 gal" gives 113. 8. lbs. ; the "Churning of milk" gives 
 106.8 lbs. 
 
 From these tables the following facts may be gather* 
 ed: 
 
 lo. A method, which works well at one season, may 
 not work well at another. Thus during the month of 
 December (see table 3) by the " Ice 10 hours," it took 
 ^79.6 lbs. of milk to make 1 lb. of butter, while by the 
 same method, during the month of August, it took but 
 2t.6 lbs. All the conditions of skimming in both cases 
 were perfectly identical. The difference was caused by 
 ■' heavy milk" 
 
 2o. The loss from heavy milk was less apparent in the 
 milk obtained from several farms, than in that taken 
 from the farmer's own cows, because in the first case the 
 milk of old calved cows was mixed with that of newly 
 calved cows ; and old calved cows give comparatively 
 little milk. 
 
 3o. Milk transported from other farms, shows an aver- 
 age loss of temperature of 14° Fahrt, over that obtained 
 on the farm. This loss of heat caused the butter yield 
 to be 2f per cent, less than that obtained frori the milk 
 of the farmer's own cows. 
 
 We give below an indicator diagram, showing the 
 decrease or increase of the cream yielding power of milk 
 during different months, with different methods of sMm- 
 minsr : 
 
TABLE .\ 
 
 Th j value of the systems can here be seen at a glance. 
 First corner the " Centrifusral " ; then the " Churninsr of 
 
59 
 
 milk," and afterwards the ik Ice system " for a part of the 
 year. 
 
 During the months of October, November and Decem- 
 ber the *' Ice" system being unable to raise a sufficient 
 proportion of the cream, on account of the milk being 
 "heavy," it was superseded by the " Low pan " system. 
 This substitution is shown for these months by means 
 of a dotted line ; the months during which the " Ice " 
 system was used being indicated by a full line. 
 
 From the above tables we take the following general 
 
 results. 
 
 Table 8. 
 
 general results. 
 
 Centrifugal 
 
 Churning of milk 
 
 Ice 34 hours 
 
 Ice 10 hours., 
 
 Water at 50 p Fahrt.34 hrs 
 
 Experiments mu«l 
 with milk from the far- 
 mer's own cows. 
 
 Duration of experi- 
 ments, 10 months. 
 
 Pounds of milk re- 
 quired to make I lb 
 of butter. 
 
 Aver- 
 age. 
 
 24.4 
 26.7 
 27.5 
 29.5 
 32. 
 
 Mini- Maxi- 
 mum, mum. 
 
 23. 
 
 25.4 
 25.8 
 27.6 
 
 28*8- 
 
 25.8 
 28.2 
 29.2 
 31.4 
 35.9 
 
 Experiments with 
 bought milk. 
 
 Duration of ex peri- 
 mentp, 1 ! months. 
 
 Pounds of milk re- 
 quired to make I lb. 
 of butter. 
 
 Aver- Mini-- Maxi- 
 age. mum. mum. 
 
 25.5 
 27.3 
 29.2 
 31.3 
 35 9 
 
 22 7 
 2.4.4 
 2 5\3 
 2G.7 
 29.6 
 
 27,- 
 31.2 
 31 N 
 34.1 
 400 
 
 RESULT OF CHEMICAL ANALYSES OF " BUTTER- 
 MILK," "BUTTER" AND 'SKIM MILK." 
 
 The " butter milk," " butter " and " skim milk " ob 
 tained by the above methods of treating milk, wer* 
 next analysed by Prof. Store k, of the Stein experimental 
 Station, Denmark, in order to determine the quantity o; 
 
60 
 
 butter fat contained in each of them, and thus to ascer- 
 tain if the difference in the butter yield was due to the 
 differences of efficiency of the several methods of treat- 
 ing milk, or if it could be partly attributed to the 
 incomplete churning of the cream, or to the ineffectual 
 working of the butter in some cases. 
 
 ANALYSIS OF THE " BUTTER MILK." 
 
 The " butter milk" was then analyzed, and the result 
 shows a remarkable uniformity in the quantities of 
 butter fat contained in the different butter milks, ob- 
 tained from milk of same quality, but which had been 
 skimmed by different methods. 
 
 The butter milk derived from 100 lbs. of whole milk 
 gave in no case a larger quantity of butter fat than 1 J 
 ounces. It was therefore evident that the difference in 
 the butter yield could not be attributed to a waste in 
 the butter milk. 
 
 The difference in the butter yield must then be attri- 
 buted either to the presence of an unusual quantity of 
 water or cheesy matter in some of the butter, or to the 
 superior efficiency of some systems of skimming over 
 others. 
 
 ANALYSIS OF THE BUTTER, 
 
 The results showed that the butter obtained from 
 milk treated by different methods of skimming contain- 
 ed the same quantity of water, in every case the quan- 
 tity was 2 J ounces to a pound of butter. 
 
 ANALYSIS OF THE SKIM MILK. 
 
 Tt wr.s now plain, that the differences in the butter 
 yield, must be caused, by some methods of skimming 
 
Gl 
 
 leaving in the skim milk a larger proportion of butter 
 fat than others. 
 
 TABLE No. 9. 
 Chemical Analysis of the " Skim Milk." 
 
 PERCENTAGE OF BUTTER FAT IN THE SKIM MILK. 
 
 Different Methods of Skimming. 
 
 1881. 
 
 June 7th — Milk from the cows of a 
 private dairy 
 
 June 8th — Milk from the cows of dif- 
 ferent farms 
 
 September 28th— -Milk from a private 
 dairy 
 
 October 4th — Milk from a private 
 dairy 
 
 November 8th —Milk from the cows of 
 different farms 
 
 November 27th — Milk from the cows 
 of a private dairy 
 
 December 16th — Milk from the cows 
 of a private dairy , 
 
 Milk from newly-calved cows only : 
 
 November 27th— Milk from the cows 
 of a private dairy 
 
 December 16th— Milk from the cows 
 of a private dairy 
 
 1882. 
 
 January 23rd . 
 February 1 3th 
 March 6th 
 
 ozs. 
 
 13 
 
 17 s/. 25 
 
 20 4/ 25 
 
 6 Vio 
 
 9 
 12 
 15 
 i6 J 
 
 41 1/7 
 
 9 3/2 
 
 7 
 
 8 */ 5 
 
 12 
 
 7 \ 
 
 
 
 12 
 15 I 
 
 IS 4/10 
 
 20 J 
 
 21 i 
 
 ■9 i 
 
 4. 4. 
 
 15 i 
 
 OZS. 
 
 8 * 
 
 9 % 
 
 16 i 
 17 
 
 7 
 6 I 
 
 5 I 
 9 \ 
 5 I 
 
 2 
 
 1 i 
 
 2 2/25 
 ? * 
 
 4 \ 
 *■! 
 
 2 4/io 
 
 1 1 
 
 I 3/ 5 
 
 I 3 /5 
 1 3 /5 
 1 I 
 
 From this table, we see that the differences in the 
 butter yield, are entirely due to some methods of skim- 
 ming milk, being more efficient than others. 
 
62 
 
 Th'^ quantity of butter fat contained in milk from 
 Danish cows varies from 3 to 4°/ of its weight. Wo 
 may adopt 3.50% as an average 
 
 WHAT THE DIFFERENT METHODS CAN DO 
 AND SHOULD DO. 
 
 Table No 10 
 
 
 What the methods 
 
 What they really do 
 
 
 should do. 
 
 in Denmark. 
 
 
 ° "^ is 
 
 fe S 
 
 ^BSi 
 
 S- r~ 
 
 CJ P 
 
 
 2 CO 
 
 ? C 15 2 ° 
 
 
 
 2 ~»~ w 
 
 4> 35 
 
 ° 03 * « 
 
 
 
 ,P -P 
 
 
 
 
 
 
 
 
 
 er© o 
 
 _ 
 
 £ c p 2 
 
 „ 
 
 Methods. 
 
 ^ p • 
 
 *.5 
 
 P .i .2 p P 
 
 5-= 5 e 
 
 *.s 
 
 
 
 
 
 
 
 -2 («•- 
 c •- E S 
 
 p" ® 
 
 
 p o 
 
 
 I^Ss 
 
 .2 jm 
 
 .S .* 
 
 
 
 
 
 
 © 5 ■- ^ 
 
 |3a 
 
 £S g I'gJS 
 
 Mi 
 
 
 H 
 
 j& 
 
 
 Sj 
 
 
 
 
 ozs. of butter 
 
 nearly 
 
 Ice 34 hrs 
 
 5 6/io ozs. of butter ... 
 
 i/io 
 
 b 92/ 100 
 
 Ve 
 
 Shallow-pans 34 hrs. 
 
 6 Vio " 
 
 V9 
 
 10 ^3/ 100 
 
 Vb 
 
 Centrifugal 
 
 16/25 « 
 
 1 /87 
 
 2 4/ 10 
 
 1/23 
 
 Thus we can see at a glance, what the different 
 methods can do and should do, when used to their 
 utmost capacity. 
 
 We find that in Danemark with the " Ice method 
 34 hours," £ of all the butter fat is left in the skim 
 milk, with the Shallow pans 34 hours, J of the butter 
 fat remains in the skim milk and, that the " Centrifugal" 
 leaves about ^\. 
 
 This shows that the Danes find it advantageous to 
 skim the milk very elosely. 
 
63 
 
 CONCLUDING REMARKS ON THE DIFFERENT 
 SYSTEMS (1). . 
 
 lo. Advantages and disadvantages. 
 2o. Appreciation of the quality of butter produced by 
 each system. 
 
 3o. "When and how to use them. 
 
 THE SHALLOW PAN SYSTEM. 
 
 ADVANTAGES. 
 
 lo. When large pans are used, it requires less labor than 
 the deep setting in cans, and the first cost of the plant is 
 less than that of the centrifugal. 
 
 2o. It may be used with advantage in the treatment 
 of heavy milk. 
 
 DISADVANTAGES. 
 
 In some countries where butter making is well un- 
 derstood and well practiced, the shallow pans are rapidly 
 disappearing out of small private dairies, where ice can 
 be had. They are also superseded by the centrifugal 
 separator in large and cooperative dairies. 
 
 Good butter can be made from milk set in shallow 
 pans, but this system offers the following disadvant- 
 ages: 
 
 lo. It requires very much time. 
 
 2o. an abundance of running water. 
 
 3o. li much space. 
 
 4o. a cool specially constructed and well 
 
 aired room, and a uniform temperature. 
 
 (I) Shallow pans, deep setting in cold water, deep setting in ice, and 
 the centrifugal systems, are now in use in Canada Deep setting in cold 
 water (45 to 55 © Fahr.) is most in use in our private dairies. 
 
64 
 
 5o. It exposes the milk tc atmospheric changes, and 
 to the absorption of impurities from the surrounding air. 
 
 60. In hot weather, cream from the shallow pans is 
 apt to be cheesy, and the quality of the butter generally 
 lacks uniformity. 
 
 Yo. The cream is apt to over ripen. 
 
 80. During the heat of summer even when milk can 
 be kept sweet during 34 hrs., this mode of skimming 
 gives less butter than deep setting in ,; Ice " 84 hrs. 
 
 9o. In hot weather it leaves the skim milk in a bad 
 condition. 
 
 lOo. It is not very well adapted to cooperative dairies, 
 because it requires the transportation of milk twice a 
 day. 
 
 The shallow pan system may be used with advant- 
 age, in places, where no other cooling medium than cold 
 air or cold running water is to be had, and also in the 
 treatment of heavy milk, 
 
 HOW TO USE THE SHALLOW PANS. 
 
 Milk should be set to the depth of from 2 J to 4 inches,( i) 
 immediately after each milking, at a temperature of about 
 55" Fahrt. (2) and kept sweet 36 hours before skimming. 
 The best time to skim is, when the milk is yet sweet. If 
 the operator desires to see if the cream has completely 
 risen, he should make a streak with a spoon across the 
 surface. If this streak remains visible for a little while* 
 after it is made, the cream has finished rising. 
 
 (1) According to the temperature of the place where it is set, and the 
 time of the milking period. 
 
 (2) If the temperature of the room is kept below 57° the milk will 
 remnin sweet 36 hours. If the temperature ranges from 57° to 63° the 
 milk will remain sweet from 30 to "24 hours. In any case it should be- 
 skimmed bel'ore acidulation takes place. 
 
65 
 DEEP SETTING; 
 
 ADVANTAGES OF DEEP SETTING. 
 
 lo. It saves space. 
 2o. It saves water. 
 
 3o. If proper means are taken it will keep milk free 
 from atmospheric impurities. 
 
 Deep setting in water at 50° Fahrt. 
 
 According to the result of Prof. Fjord's experiments, 
 deep setting at 50 Q Fahrt. gave the poorest yield of any 
 system of skimming. It gave something like 40 o/o less 
 butter than the centrifugal. 
 
 It may be used in small dairies, where the only cool- 
 ing medium to be had is cold or spring water. 
 
 Milk should remain in the vessels at least 36 hours. 
 
 Importance of using ice with the deep setting 
 
 SYSTEM. 
 
 In order to give the farmer a practical illustration of 
 the advantage of using ice, in a country like this, where 
 any quantity is furnished every winter by nature, let 
 us give some figures in this connection. 
 
 According to Prof. Fjord's experiments and those of 
 other dairy scientists, the ice system, 34 hours gives 
 from 11 to 1Y per cent, more butter than cold water at 
 50° Fahrt. 34 hours — average 14 per cent 
 
 Thus if we obtain 100 lbs. of batter out of 2500 lbs- 
 of milk cooled to 33° Fahrt., we will get only 86 lbs. out 
 of the same quantity cooled to 50° Fahrt. Loss 14 lbs- 
 at 25 cts. : $3.50. 
 
 Supposing that a farmer keeps 10 cows, and obtains 
 
 5 
 
60 
 
 from them a yearly average of 3750 lbs. of milk, or about 
 150 lbs. of butter. The loss on 150 lbs. is equal to $5. 2c 
 multiplied by 10 equal $52.50. 
 
 Prof. Fjord calculates that to every 100 lbs. of milk 
 1£ lbs. of ice are required for every degree of heat to 
 be expelled. The quantity varies with the time the milk 
 stands, the form of the milk can, the kind of refri- 
 gerator or cooling tank used, and also the temperature 
 of the milk room. 
 
 To bring 100 lbs.of milk just short of freezing point with 
 single sided tanks, with 24 hours setting, it would re- 
 quires says Mr. Fjord from 65 to 70 lbs. of ice a day 
 average 67| lbs. between May and September, and 42 
 lbs. during the remainder of the year. A cubic foot of 
 of ice weighs about 45 lbs. 
 
 Thus to cool 3750 lbs. of milk (or about the milk of 
 one cow) to 32o Fahrt., it would require in summer 
 2531 lbs. or about 1\ tons of ice per cow, giving about 
 150 lbs. of butter (56 cubic feet of ice). (1) 
 
 From the figures given above, any one can see the 
 advantage of using ice. 
 
 ADVANTAGES OF "DEEP SETTING" IN ICE. 
 
 lo. It gives a perfectly sweet cream. 
 
 2o. It gives a product of uniform qualify. 
 
 3o. The best butter makers of the world regard deep 
 setting in ice, as one of the best means of obtaining the 
 finest and longest keeping butter. 
 
 4o. It keeps the skim milk sweeter than any other 
 system. 
 
 (1) 56 cubic feet of ice is a block of about 3 ft. 10 inches long, 3 ft. 
 10 inches wide, and 3 ft. 10 inches thick. 
 
C7 
 
 DISADVANTAGES. 
 
 lo. Towards the end of the milking period, when 
 milk is heavy % it will not make a sufficient quantity of 
 th> cream rise and therefore it must be discarded. (1) 
 
 Tha proper method of treating heavy milk, is by 
 shallow pans (small or large), or by the churning of 
 whole milk, or still better by using a centrifugal 
 separator. 
 
 2o. Some people seem to think that the necessity of 
 losing ice is a disadvantage, but it is nothing of the kind 
 the superior yield, more than makes up for any extra 
 trouble. 
 
 We consider this the best system of milk setting for 
 the average private dairy of Canada. 
 
 HOW TO USE THIS SYSTEM. 
 
 When milking use a covered milk pail provided with 
 a strainer. (2) 
 
 Immediately after milking, while the milk is still 
 warm, strain it directly into the cans, and place 
 the cans in the tank which has been previously half 
 filled with cold water. Place a small temporary wooden 
 cover over each separate, can, in order to prevent any ice 
 from failing into the milk, while the operator is shovel- 
 ing it into the tank. 
 
 The ice should be broken to the size of large nuts, and 
 enough of it should be used to fill the tank up, to 
 
 it) It is not strictly necessary to discard the vessels provided, milk is 
 s et in them to a depth of 2 or 3 inches only, during 3i hours at. 55° FabrU 
 
 (2) There are several pails of this kind in the market. A covered milk- 
 pail has a cover with a hole in it, through which a funnel provided will* 
 a strainer is run or otherwise fixed. 
 
G3 
 
 about the level of the milk in the cans. After a 
 little while, when the milk in cooling has melted, a 
 small portion of the ice, the overflow tap of the tank is 
 opened, a little water runs out, and the tank is filled up 
 again with ice to the same height as before. (1) 
 
 The covers are then taken off the cans, and the milk 
 remains exposed to the action of pure cold air, which 
 carries off the animal odor and other impurities of the 
 milk. When covers are used (and they should be used in 
 all dairies when the air cannot be kept perfectly pure, and 
 when the conditions as regards cleanliness are not excel- 
 lent), they should not be placed on the cans, until the 
 temperature of the milk has reached the temperature of 
 the dairy. If the cans a~e covered before this, thecowey 
 odor will remain in the milk. If, on the contrary, they 
 are left uncovered after this, the milk will absorb any 
 bad smell, that there may be in the dairy. 
 
 The most economical plan is to leave the cans un- 
 covered, but to cover the tanks. By this means, one cover 
 does for all. This gives less trouble, costs less, and takes 
 less ice than if the tanks are left uncovered. 
 
 With the deep setting, the cream is " thin," but let it 
 not be supposed that this makes it more di ffi.eu.lt to com- 
 pletely skim the milk, for the coating of cream is easily 
 removed from the skim milk. Still care must be taken 
 The cream is taken off with the skimmer until the blue 
 milk appears. 
 
 After some practice, a person can skim a can in one or 
 two minutes. By skimming from the top of the can, one 
 is sure of getting pure cream, which has not been mixed 
 
 (1) Tho water should be changed often enough to keep it perfectly 
 pure and odorless. 
 
69 
 
 with, impurities, such as are often found round the sides 
 and the bottom of the cans. 
 
 CABINET CREAMERS, VATS, PANS, Etc. 
 
 As regards the great variety of cabinet or box creamers, 
 vats and pans, constructed on the deep and shallow set- 
 ting plan, we may state that some of them are very handy 
 devices, but as we do not know that they have been scien- 
 tifically tested by disinterested parties, we are in no posi- 
 tion to express an opinion as to their respective value* 
 
 THE CREAM GATHERING SYSTEM. 
 
 ADVANTAGES. 
 
 1 Q It is very economical, as it saves the drawing of 
 milk to and from the creamery. 
 
 2° The creamery building need not be expensive. 
 
 3° The cream can be collected over a much larger ter- 
 ritory, than it would be possible to carry the milk, if 
 delivered at one factory. 
 
 The dairyman or farmer generally realizes conside- 
 rably more than he would, were he to manufacture but- 
 ter on the farm, and sell it on his own account, 
 
 DISADVANTAGES. 
 
 10. The cleanliness and temperature of 300 (and even 
 more) dairies are not generally uniform. Again some 
 dairies will use ice, while others will use water at vary- 
 ing degrees of temperature, as cooling mediums. There- 
 fore the milk set in all these dairies is set in different 
 conditions. This want of uniformity injures the quality 
 and diminishes the quantity of the butter. 
 
70 
 
 2o. In the best circumstances that is when all the 
 farmers use ice water at 33° Farht., and the milk is set 
 34 hours, this system gives about 14 per cent, less butter 
 than the centrifugal — (see table No. 6 of Prof. J. N" 
 Fjord's experiments, page 56). 
 
 3o. Owing to the milk being set in different condi- 
 tions as to temperature, &c, the cream so obtained varies 
 very much in density, therefore it is very difficult 
 to measure it accurately, and do justice to the patrons. 
 
 4o. In the fall of the year, when milk is heavy, this 
 system offers difficulties not generally understood. 
 
 As already explained in the article on " Heavy 
 milk " (1) there is sometimes no distinctly marked line 
 between the cream and skim milk, consequently its mea- 
 surement would be a difficult}/ of the most serious kind. 
 
 Again, according to the result of Prof. Fjord's expe- 
 riments (see page 53 table No. 3) from 50 to 75 per cent, 
 of the cream would remain in the " heavy " milk if the 
 deep setting were persevered in ; if the deep setting 
 were superseded by shallow-pans, it would require two 
 sets of vessels. It is true that his difficulty can be over- 
 come to a certain extent by using the deep cans even 
 for " heavy " milk, setting milk in them only to the 
 depth of four inches. In this case it would be necessary 
 to provide them with an extra gauge near the bottom. 
 
 The cream gattering system may be used in thinly 
 settled section, and sections where the herds are small. 
 
 MANNER OF WORKING. 
 
 Milk should be set in ice 33° Fahrt. at least 24 hours 
 For details see page 67, on deep setting in ice. 
 
 (I) This peculiarity of milk is found on one farm to day, and on the 
 next to-morrow, &c. 
 
7*1 
 THE CHUBNING- OF WHOLE MILK. 
 
 ADVANTAGES. 
 
 lo. The butter yield by this system is second only to 
 that of the centrifugal. 
 
 2o. It may also be used with advantage in the treat- 
 meat of heavy milk. 
 
 DISADVANTAGES. 
 
 lo. The churning of whole milk requires too much 
 work to be of any practical value, where large quanti- 
 ties of milk are handled. 
 
 2o. The butter, from churned milk, contains a little 
 more cheesy substance than that obtained by other 
 systems. 
 
 HOW TO CHURN THE WHOLE MILK. 
 
 The milk should stand at a high temperature, until 
 slightly sour (artificial means may be taken to produce 
 this effect), and churned at about 68 Fahrt. 
 
 THE CENTEIFUOAL SYSTEM. 
 
 ADVANTAGES. 
 
 The centrifugal system offers the following advan- 
 tages : 
 
 lo. It allows of the transportation of milk to 
 
 THE FACTORY, BUT ONCE A DAY. THUS HALF THE COST 
 AJSTD TROUBLE OF MILK TRANSPORTATION IS SAVED. 
 
 2o. IT SAVES SPACE. 
 
 The space covered by a centrifugal is very small, not 
 on an average more than 20 inches x 6 feet for the small 
 sizes and 3J ft. x 8 for large sizes. 
 
 3o. It SAVES TIME. 
 
72 
 
 By this system 10,000 lbs. of milk will yield its cream 
 in 4 or 5 hours. While by any other system, to yield 
 considerably less cream it would require from 24 to 36 
 hours. 
 
 4o. It saves water and ice. 
 
 With this system, water is used only for washing 
 butter, cleaning purposes and for the engine. It must be 
 remembered that with this system only the cream is 
 cooled, while with other systems, the whole mass of 
 milk and cream has to be cooled. Instead of cooling 100 
 lbs. of milk the dairyman cools 20 lbs. of cream only. 
 
 5o. By it the milk is saved from exposure to im- 
 pure AIR, AND TO ATMOSPHERIC CHANGES. 
 
 6o. It saves labor. 
 
 7o. It gives a perfectly sweet cream in large quantities 
 (two milkings can be skimmed at a time). This cream 
 uniformly fresh, can be soured to suit the taste of the 
 butter maker. 
 
 8o. It gives a greater yield of butter. 
 
 The latest experiments of Mr Fjord, show that the 
 centrifugal system gave during 12 months, an aver, 
 age of 23 per cent, more butter than the " Ice 10 hours " 
 14 per cent, more than the "Ice 34 hours, 41 percent 
 more than the " Water at 50 Fahrt. ", 14 per cent, more 
 than the " Pans 34 hours " and 7 per cent, more than the 
 1 Churning of milk ". 
 
 9o. It gives a better quality of butter. 
 
 However carefully the milking and straining have 
 been done, the centrifugal extracts from the milk and 
 cream, and consequently from the butter, a large amount 
 of impurities, (1) which older methods could not remove* 
 
 (1) Often as much as 0.15 per cent, of th j weight of new milk. 
 
73 
 
 Therefore, centrifugal butter is sweeter and purer. 
 It has also a higher melting point, (1) consequently it 
 ought to keep longer than the ordinary product. 
 
 lOo. It leaves the skim milk sweet for the 
 
 CALVES AND SWJNE. 
 
 DISADVANTAGES. 
 
 It requires more outlay for plant. "When large cen- 
 trifugal separators are used (or two small ones) and 
 steam power is required, the running expenses are 
 somewhat greater than with older methods. 
 
 The larger the dairy, the less expense comparatively 
 speaking. For very large cooperative creameries, the 
 running expenses are not greater than by other methods, 
 (if we except the cream gathering system.) 
 
 Therefore, this system is the best adapted to large 
 private, and to cooperative or public dairies. 
 
 For comparative value of all the systems see tables of 
 averages, Nos. 5 and 6, pages 55 and 56. 
 
 (1) Melting point of centrifugal butter 98° Fahrt. 
 
 " « m ordinary butter 94° Fahrt. 
 
 Difference 4 
 
Fagi Milk Separator:. 
 
 SPKEI 
 
 The --■ - : . - I .."- - the I 
 
 quai; : m ilk i if a skim per hom 
 
 -mall quan-; in the 
 
 skim _ r : - $ in 1 
 
 b 
 Thus a ma 7 can 
 
 ring 1 it a minimum of : 
 
 k ..: 
 
 Z :.- - '. -"-.. - 
 
 1 
 
 l ii the inflow oi milk 
 
 - line 
 
 inning at minute, and at th: - 
 
 Lsca] skimming - 
 
 hour. If through 
 uishes th . .'.: \ t be com LA 
 
 part kim milk 
 
 liminutk 
 bntter 1 m milk. 
 
 ... s$ .. I take p] ..--- the -peed 
 
 dim: ifng the inflow of milk 
 
 instead of 4a lbs-, the h Ise 1 n 
 
 lbs., main a mnch 1 _ 
 
 -kim m: : 
 A. e Les of expei m le to find th< 
 
fa 
 
 between speed and inflow. The following law was dis' 
 covered : 
 
 The inflow should vary as the square of the speed. 
 
 AVhen the number of revolutions which a given cen- 
 trifugal must make, to completely skim a certain quan- 
 tity of milk, is known, the number of revolutions, which 
 it should make to skim any other quantity, is found by 
 the following rule : 
 
 Multiply the given number of pounds by the square (1) 
 of the required speed, and divide the product by the 
 square of the given speed. 
 
 EXAMPLE. 
 
 A dairyman having a centrifugal capable of skimming 
 450 lbs. of milk per hour, when running at a speed of 
 2,400 revolutions per minute, desires to know how many 
 lbs. he can skim when running at 3,000 revolutions per 
 minute. 
 
 SOLUTION. 
 
 As 2,400 2 : 3,000 ? :: 450: y 
 2,400 2 = 5,760,000 
 3,0, 2 = 9,000,000 
 5,760,000 : 9,000,000 :: 450 r x 
 
 9.000,000 x 450 
 
 = 703 lbs. 
 
 5,760,000 
 
 In the above problem the given number of pounds 
 was 450. The required speed was 3,000. of which the 
 
 (t) The square of a number is obtained by multiplying it by itself; thus 
 the square of 3 is 9, of 4 is 16, of 5 is 25, of 6 is 36, etc. 
 

 
 
77 
 
 THE QUESTION OF SPEED IS OP GREAT IMPORTANCE. 
 
 For example, with a milk flow of 435 lbs. per hour, 
 the small size Burmeinster & Wain's separator left a 
 minimum of 2 ounces of fat in the skim milk, but the 
 quantity increased to 5J ounces, when the speed of the 
 machine fell from 2,410 to 2,28^7 revolutions per minute 
 and to a maximum of 6 J ounces, when the speed was still 
 further reduced to 2,257 revolutions per minute. 
 
 When is it advisable to buy a Centrifugal Milk 
 
 Separator, and what size is it 
 
 advisable to buy ? 
 
 It is not, at present, advisable to buy a Centrifugal 
 Separator for a dairy of less than twenty cows. 
 
 Size. 
 
 The question of size depends on the quantity of milk 
 to be skimmed and on the time which the dairyman 
 can afford for this operation. 
 
 In large public dairies the time allowed for skimming 
 should not exceed from four to six hours. In private 
 dairies the work should be finished in from one to three 
 hours. 
 
 It is desirable to have at least one large size Separator 
 in every creamery of any importance. Prof. Fjord's con- 
 trol centrifugal for telling the amount of cream, in milk 
 brought to the creamery, is adjustable to large Separa- 
 tors only. No well managed public creamery can do 
 without this instrument. 
 
 Table showing the number and size of Separators ne- 
 cessary to skim a given quantity of milk. 
 
Table 12. 
 
 Creameries receiving daily 
 from 
 
 4 to 5,000 lbs. of milk 
 6 to 8,000 " 
 
 9 to 12,000 
 13 to 15,000 
 16 to 20,000 
 
 Number and size of Separa- 
 tors necessary. 
 
 2 small Separators. 
 
 1 small and 1 large Sepa- 
 rator. 
 
 2 large Separators. 
 
 The largest Separator will skim from 12 to 1600 lbs 
 per hour. The small Separator from 4 to 700 lbs. 
 
 If a small Separator will do the work in a reasonable 
 time get a small one. 
 
 If a large one will do, it is preferable not to try a large 
 one, but rather to buy two small ones. For if one gets 
 out of order, the second can be made to do all the work 
 while the first is being repaired. This rule does not 
 apply to large establishments ; it is better to have two 
 or three large Separators, than four or six small ones. We 
 give below our reasons. 
 
 lo. It takes less power to drive two large Separators 
 than four small ones. 
 
 2o. Four small Separators will require far more care 
 in regulating the milk flow, than two large Separators. 
 
 3o. Four small Separators will require far more care 
 in regulating the speed, in looking after, in oiling, in 
 cleaning, than two large Separators. 
 
 4o. Four small Separators will cost more to buy, to 
 set up, to keep in order, and to run than two large 
 Separators. 
 
19 
 
 5o. Four small Separators require more space than 
 two large ones. 
 
 ADYICE TO INTENDING PUECHASEES OF THE 
 CENTEIFUGAL. 
 
 Some one asks which Centrifugal to buy ? We say 
 buy a good one. 
 
 Points of a good Centrifugal Separator. 
 
 lo. A good Separator should be safe and strong, and 
 its workmanship perfect. 
 
 2o. Its motion should be easy and steady. 
 
 3o. The foundation should be solid, and the revolving 
 parts well protected. 
 
 4o. It should require but a moderate degree of power 
 in proportion to the work done. 
 
 5o. It should be easy to take apart and to clean. There 
 should be but few pieces to take apart. 
 
 60. Its construction should be simple and plain, and 
 the manner of working readily understood. 
 
 To. It should be built so as to regulate the density oi 
 cream (getting thin or thick cream), while in operation. 
 
 80. It should thoroughly skim the first and last milk 
 contained in the drum. 
 
 9o. The separated liquids should be discharged in 
 good condition. 
 
 lOo. The machine should be cheap in the first cost, 
 and cheap to put up. But the main point is that the 
 machine be good, for a poor troublesome Separator, even 
 cheap, will be more expensive in the long run, than a 
 good one at a higher price. 
 
8Q 
 
 DEFECTS TO BE GUARDED AGAINST IN 
 CENTRIFUGAL SEPARATORS. 
 
 lo. Liability to lose speed through any cause, shak 
 ing for instance. (This is a very serious defect.) 
 
 2o. Sprinkling of milk and cream, 
 
 3o. Suction of cream by air into the skim milk. 
 
 4o. Loss of oil and heating, through imperfect means oi 
 oiling the bearings. 
 
 POWER REQUIRED TO RUN CENTRIFUGAL 
 SEPARATORS. 
 
 It is often supposed that centrifugal separators re- 
 quire much power to run them. This is a mistake. It 
 takes less than three horse power to start the largest 
 separators. Having reached full speed it requires much 
 less power to keep it agoing. For f his reason, several 
 machines can be run by a power little greater than that 
 which is necessary to start one or two large ones. 
 
 Of course, in this case, the machines are not all started 
 together. The first is set going, and is got well under- 
 way before the second is started ; when these two 
 have reached the highest speed a third is set going, 
 etc. 
 
 In dairies where two small separators are used the 
 dairyman should provide 3 or 4 horse power. This is 
 more than the power absolutely necessary, but it is 
 always wise to have some spare power. In large 
 creameries from 6 to 10 horse power is required. 
 
81 
 
 REMARKS ON THE USE OF ANIMAL POWER 
 
 IN RUNNING- CENTRIFUGAL 
 
 SEPARATORS. 
 
 In using a horse to run a separator, it is well to re- 
 member that the strain on the animal depends : 
 
 1. On the speed of the separator. For example a 
 horse could easily run a churn containing from 60 to 
 80 lbs. of cream and a small Burmeinster & Wain 
 separator, at a speed of about 2200 revolutions per mi- 
 nute, while the same horse would have all he could do 
 to drive the same separator at a speed of 3000 revolu- 
 tions per minute. 
 
 2o. On the time required to perform the day's work. 
 Some farmers have milk for an hour daily. Others have 
 milk enough for two or three hours, work. The less milk, 
 the shorter is the time of the operation, and the more 
 strain the horse could stand. 
 
 3o. On the kind of horse-gear used. 
 
 4o. On the speed at which the horse is made to go (1). 
 In order to diminish the strain, use a larger pulley and 
 decrease the speed of the horse. With a sweep power, 
 the horse's pace should be regulated so as to cover lees 
 than three feet of ground per second. 
 
 Prof. Fjord's experiments with the small separator of 
 Burmeinster & Wain gave the following results : 
 
 With 2000 revolutions a minute and to skim from 2 
 to 300 lbs. per hour it requires J horse power ; 
 
 (1) It must not he forgotten that the speed of the separator, and the 
 speed of the horse are two different things. The horse may be and should 
 be (if the work is to last a long time) traveling very slowly, while the 
 machine is working very rapidly. 
 
 6 
 
82 
 
 With 2400 revolutions a minute and to skim from 3 
 to 400 lbs, per hour it requires j horse power . 
 
 With 2800 revolutions a minute and to skim from 3 
 to 400 lbs. per hour it requires 1 horse power. 
 
 THINGS TO BE REMEMBERED IN USING A 
 MILK SEPARATOR. 
 
 lo. Start the machine slowly, skim the first and last 
 contents according to directions given on page 28. 
 
 2o. Let the speed be constant. For this purpose, 
 every centrifugal milk separator should be provided 
 with : lo A speed indicator attached to the spindle (1) 
 so that the operator may ascertain the actual number 
 of revolutions of the drum ; 2o A belt strainer, to be 
 used when the machine is losing sp.?ed. 
 
 So. Let the inflow be constant. For this purpose 
 some means of controlling the inflow should be adopt- 
 ed. Prof. Fjord's controlling funnel is the best means 
 we know of (see description, page 26). 
 
 4o. When the speed decreases, diminish the in- 
 flow ; WHEN THE SPEED INCREASES INCREASE THE 
 
 inflow. A decrease of 10 °/ , 20 p /o, 30 °/ in the given 
 speed of the Burmeinster & Wain separator, must be at- 
 tended by a decrease of 20 °/ OJ 35 / o , 50 Q / in the milk 
 inflow per hour. An increase of 10 °/ , 20 e / , 30 °/ in 
 the speed must also be followed by an increase of 20 °/ 0l 
 40 Q / , 10 °/ in the quantity of milk worked per hour, if 
 the same amount of butter is expected from a given 
 quantity of milk. 
 
 (I) We say spin lie and not the main shaft, advisedly, because the 
 revolutions of the latter do not represent accurately the revolutions of 
 the drum. 
 
83 
 
 5o. Skim: the milk while waem. Tf this be inconve- 
 nient, the milk can be warmed to 88° Fahrt. before skim- 
 ming. 
 
 60. For cold milk let the inflow be J less than the 
 inflow for warm milk. If a machine skims 300 lbs of 
 hot milk in an hour, it will skim 200 lbs of cold milk 
 in an equal time. 
 
 •70. Keep working parts very well oiled. Use 
 for this purpose the best lard oil or neat's foot. 
 
 80, clean immediately after using. 
 
 EELATIYE VALUE OF DIFFERENT CENTRI- 
 FUGAL SEPARATORS. 
 
 In determining the comparative value of rival Separa- 
 tors, it is necessary lo. to determine what good skim- 
 ming is; 2o. to ascertain how large a quantity of milk each 
 Separator can skim when leaving a given quantity of 
 butter fat in the skim milk ; 80. to see how long 
 these can be run at their highest speed. 
 
 In Denmark the standard for average skimming by 
 the Centrifugal is, to leave 0.15 of a pound of butter 
 fat in the skim milk. (This is equal to a trifle less than 
 2£ ounces.) In Germany it is 0.35. (This is equal to a 
 trifle more than 5 J ounces.) 
 
 We believe that between 0.20 and 0.25 is the proper 
 standard — that is to say between 3 and 4 ounces. 
 
 As some of our readers may think that there is not a 
 great difference in the value of two machines, which, 
 when skimming, the same quantity per hour leave, the 
 one 2 J ounces [.15] and the other 5 J ounces [.35] of but- 
 ter fat in the skim milk, it is well to remark that in 
 some cases, if the inflow into the machine which is lea- 
 
84 
 
 ving 2J ounces were increased so as to leave of ounces ; 
 the inflow would be increased between 300 and 400 lbs- 
 an hour. 
 
 This is a very important consideration and should not 
 be lost sight of in buying. 
 
 We give below the result of a series of experiments 
 made by Prof. J. N. Fjord to ascertain the exact capa- 
 city of the four undermentioned Separators in the fol- 
 lowing circumstances. [The Burmeinster & Wain small 
 and large sizes, the Neilsen & Petersen and the De Laval 
 Separators.) 
 
 lo. When each of the four Separators is extracting 
 from the milk an equal quantity of cream of the same 
 richness, [that is containing the same percentage of 
 butter fat] and leaving the same quantity of fat in the 
 skim milk. 
 
 2o. When it is desired to leave a still larger propor- 
 tion than 3 or 4 ounces of butter fat in a 100 lbs. of 
 skim milk. 
 
 On page 85 we give the result of these experiments 
 in table No. 13. 
 
 We see that during the period from April to July, and 
 for the smallest quantity of milk worked per hour, the dif- 
 ferences between the "minimum" and the " maximum"(l) 
 quantities of butter fat, left in the skim milk, amount to 
 1, f v ozs. and to T 9 ^- and if ozs. during the month of 
 September. 
 
 This comparatively small difference shows the uni- 
 form reliability of the Centrifugal Milk Separator when 
 properly used. 
 
 (I) The figures in the column of averages are not obtained from the 
 figures of the minimum and maximum only, but from a whole series 
 oT experiments. 
 
85 
 
 TABLE No. 
 
 13. 
 
 Note. — In order to avoid large 
 fractions, we have prefixed to the 
 number of ounces the sign minus, 
 when the proper figure is a trifle 
 less than the given one. We have 
 used the sign plus when the proper 
 figure is a trifle more. 
 
 April nncl July 1882. 
 A Burm. & Wain's centrifugal 
 ismall size) 
 
 1. 290 lbs. of milk skimmed per 
 
 hour 
 
 2. 435 lbs. do do do 
 
 B De Laval's centrifugal 
 
 1. 300 lbs. of milk skimmed per 
 
 hour 
 
 2. 450 lbs. do do do 
 C Nielsen & Petersen's centrifugal 
 
 1. 49:; lbs. of milk skimmed per 
 
 hour 
 
 2. 810 lbs. do do do 
 D Burmeinster & Wain's centrifu- 
 gal (large size) 
 
 1. 870 lbs. of milk skimmed per 
 
 hour , 
 
 2. 1280 lbs do do do 
 
 September 1882 
 a Burmeinster & Wain's separator 
 (small size) 
 
 1. 290 lbs. of milk skimmed per 
 
 hour 
 
 2. 435 lbs. do do do 
 
 3. 580 lbs. do do do 
 
 4. 720 lbs. do do do 
 b Burmeinster & Wain's milk sepa- 
 rator (large size) 
 
 1. 780 lbs. of milk skimmed per 
 
 hour 
 
 2. 1580 lbs. do do do 
 
 02 S 
 
 2410 
 
 6000 
 
 1490 
 
 1950 
 
 2410 
 
 1800 
 
 Percentage of butter 
 
 fat left in the skim 
 
 milk. 
 
 —2 
 4 
 6 14/2 
 1 1 9 /25 
 
 V5 
 
 
 S-j 
 
 -n 
 
 -2i 
 
 2 2/25 
 
 3 9/25 
 
 + 11 
 
 2 1^/25 
 
 It 
 
 3 9/25 
 
 I! 
 
 + 3| 
 
 6 2/ 25 
 
 — 10| 
 
 2 14/25 
 9 7/->5 
 
 II 
 
 •A ° 
 
 H 
 6* 
 
 2 2/ 25 
 
 3 1/5 
 
 -n 
 
 6| ' 
 
 —2 
 -4| 
 + 7i 
 
 1216/23 
 
 3 1/2 
 1216/25 
 
 Q S 
 
 + 1 
 
 l 13/25 
 i 89/100 
 
 8 /l0 
 16/25 
 
 '100 
 
 1 21/50 
 239/iQO 
 
 12 /25 
 3 9/25 
 
With a milk flow of 435 lbs. per hour, the small size 
 Burmeinster & Wain Separator left a " minimum " of 
 2} ozs. and a " maximum " of 6J ozs. of butter fat in 
 the skim milk. 
 
 With a milk flow of 1,280 lbs. per hour, the large 
 size Burmekister & Wain Separator, leit a. tk minimum " 
 of 3^ ozs., and a " maximum " oi GJ ozs. of butter 
 fat in the skim milk. 
 
 Vv r ith a milk flow of 1,580 lbs. per hour, J .he same size 
 Separate! jeft a minimum of 9ts ozs. and a maximum of 
 l£jj o/.s <A ouaer fat in the skim milk. 
 
 In average uf the whole series of experiments in the 
 lsr case was 8J ounees ; in the 2nd 4J ounees, and in 
 the 3id 11^ ounees. 
 
 From t-ie experiments made from April to July, the 
 Separators if classified according to efficiency, should be 
 found in the following order : 
 
 Taple No. 
 
 FOR THE SMALI EST QV ■ N'HTY OF VIM' WORKED PER HOUR 
 
 Frar.t o r a lb .! 
 of butter ~atl T 
 lPflinlOOibs.1 Inounces 
 
 of skim milk. 
 
 Nielsen & Petersen 
 
 The small Burin. & Wain. 
 
 " large " 
 The De Laval 
 
 13 OZS. 
 
 Almost 2 ozs 
 '2 4/ 10 ozs. 
 2| ozs. 
 
 2 2 /loOZS. 
 
8f 
 
 Table No. 14. Continued ;— 
 FOR THE LARGEST QUANTITY OF MILK WORKED PER HOUR. 
 
 Nielsen & Petersen 
 
 The small Burra. & Wain 
 " large " " 
 The De Laval- 
 
 810 
 
 435 
 
 1,280 
 
 450 
 
 lbs. per hour 
 
 0.18 
 0.22 
 0.27 
 0.31 
 
 1 1 ounces. 
 5 •« 
 
 Average 
 
 0.24 
 
 3 "/I 
 
 The average quantity of butter fat left in the skim 
 milk amounts to 2 T \ ozs. in the case of the first four 
 Separators on the list, and to Sji ozs. in the case of 
 the last four. 
 
 This last figure is nearly ^5°/ larger than the first. 
 
 It is then safe to say, that an increase of 50°/^ in the 
 quantity of milk worked per hour, produces an increase 
 of 75°/ c in the amount of butter fat left in the skim 
 milk. 
 
 This increase amounts to about If ozs. of butter 
 fat, and is equivalent to a decrease of 1 3 ozs. in 
 the yield of butter per 100 lbs. of milk, that is if the 
 " smallest " quantity of milk worked per hour gives 4 
 lbs, of butter per 100 lbs. of milk, the " largest " quan- 
 tity of milk worked per hour gives only 3.90 lbs. or 3 
 lbs, 14 ounces, and instead of 25 lbs. of milk to a lb. of 
 butter, it would take 25 f, or f of a lb. more. 
 
 In a series of experiments made to test the relative 
 value of the Nielsen & Petersen and Lefeldt Centrifugal, 
 it was found, that a loss of butter fat amounting to 
 13J ounces took place for every hour the Lefeldt Cen- 
 trifugal was worked. This loss was due to a certain 
 amount of cream being drawn into the skim milk by 
 air. This defect is known under the name of " Suction 
 of cream ". 
 
6S 
 
 We do not know whether this defect in the Lefeldt 
 Separator has since been remedied. 
 
 POWEE REQUIRED TO DRIVE THE BURMEINSTER AND 
 WAIN AND DE LAVAL MILK SEPARATORS. 
 
 We now give, in tabular form the result of a series, of 
 experiments made by Prof. Fjord to determine the 
 power necessary to drive the Burmeinster & Wain and 
 De Laval milk separators. 
 
 DYNAMOMETER EXPERIMENTS. 
 
 Table No. 15. 
 These figures show the Separator's own consumption of power only. 
 
 With the use of Steam 
 Power. 
 
 Lbs. of milk 
 per hour. 
 
 Speed, revolu- 
 tions 
 per minute. 
 
 Horse Power 
 required. 
 
 Burmeinster & Wain's Centri- 
 fugal (-mall size) 
 
 De Laval's Centrifugal 
 
 Burmeinster & Wains Centri 
 i'ugal (small size) 
 
 De Laval's Centrifugal 
 
 700 
 700 
 
 450 
 450 
 
 3.000 
 7,000 
 
 2,400 
 5,600 
 
 75 
 1.03 
 
 0.53 
 
 0.70 
 
 Table No. 16. 
 This table shows the full consumption of motive power, horse power 
 and gearing included. 
 
 With the use of Horse 
 Power. 
 
 Lbs. of milk 
 per hour. 
 
 Speed, revolu- 
 tions 
 per minute. 
 
 Elorse Power 
 required. 
 
 Burmeinster & Wain's Centri- 
 fugal (small size) 
 
 700 
 
 700 
 
 450 
 450 
 
 3,000 
 7,000 
 
 2,400 
 
 5,600 
 
 0.88 
 
 
 
 Burmeinster & Wain's Gentri- 
 
 63 
 
 
 0.81 
 
 
 
89 
 
 The experiment, with the De Laval machine, running 
 at a speed of 7,000 revolutions per minute could not be 
 carried out with a common horse, as it was unable to 
 keep up the speed, the power required being calculated 
 to be 1.20 horse power, — 0.80 horse power is reckoned 
 to represent the outside amount of work that we can 
 expect from a horse, if the strain is to be kept up for 
 some time. 
 
 Therefore, an inflow of 450 lbs. of milk per hour, and 
 a speed of 5,600 revolutions per minute, must be taken 
 as the maximum capacity of De Laval's separator, driven 
 by horse power. 
 
 Experiments showing the relative merits of the Burmeinster & Wain and 
 De Laval Milk Separators, as regards Speed, Consumption of power, 
 Percentage of butter fat in skim milk, and inflow. 
 
 Table No. 17. 
 
 Same quantity of milk worked 1 Unequal consumption of motive 
 per hour. } power. 
 
 
 Percentage of Fat in the Skim Milk. 
 
 
 In special 
 trial. 
 
 In 200 lbs. 
 of milk. 
 
 In all the 
 milk skim'ed 
 in one hour. 
 
 1st Series, 450 lbs. per hoar. 
 
 A— Burmeinster & Wain Speed, 
 
 2,400 ; power, 0.63 h. p 
 
 B— LavaLSpeed, 5,600; power, 0.81. 
 
 Ind Series, 700 lbs. per hour. 
 
 A — Burmeinster & Wain Speed, 
 
 3,000 ; power, 0.88 
 
 0.25 
 0.23 
 
 30 
 29 
 
 021 
 0.23 
 
 0.22 
 29 
 
 0.23 
 0.33 
 
 0.28 
 
 B— LavaLSpeed, 7,000 ; power, 1.20 
 
 0.29 
 
 In the " special trial " the De Laval had the advantage. 
 In the trial " In 200 lbs.", the Burmeinster & Wain had 
 
90 
 
 the advantage. In the trial " In all the milk in an hour ", 
 the results were the same. 
 
 The general result shows that De Laval's milk sepa- 
 rator requires 29 per cent, more power than Burmeinster 
 & Wain's in the first series, and 36 per cent, in the 
 second series. 
 
 Table No 18. 
 
 The same quantity of milk worked 
 per hour. 
 
 Same consumption of motive 
 power. 
 
 3rd Series, 450 lbs. per hour. 
 
 A — Burmeinster & Wain Speed, 
 
 3,000 revolutions ; 0.81 horse 
 power 
 
 B— Laval.. Speed, 5,600 revolutions ; 
 0.81 horse power 
 
 klh Series, 600 lbs per hour. 
 
 A — Burmeinster & Wain Speed, 
 
 2,950 revolutions ; 0.83 horse 
 power 
 
 B— Laval.. Speed, 5,600 revolutions ; 
 0.83 horse power 
 
 Percentage of Fat in the Skim Milk- 
 
 Special 
 trial. 
 
 0.14 
 0.23 
 
 0.23 
 
 0.38 
 
 In about 
 
 200 lbs. of 
 
 milk. 
 
 0.12 
 0.27 
 
 17 
 0.36 
 
 In all the 
 milk skim'ed 
 in one hour. 
 
 0.13 
 0.25 
 
 0.21 
 
 37 
 
 In this case Burmeinster & Wain's milk Separator 
 had the advantage all through. In the special trial, 
 Laval's milk Separator leaves : 
 
 In the first series, tt or 64 per cent. ; in the second 
 series, if or 65 per cent, more fat in the skim milk 
 than Burmeinster & Wain's. 
 
 These differences correspond to 1 J and 2 J ozs. of fatty- 
 matter in 100 lbs. of skim milk, and show, in reckoning 
 
91 
 
 25 lbs. of milk to a lb. of butter, that Burmeinster & 
 Wain's milk Separator gives from 2 J to 3f per cent* 
 more butter than De Laval's. 
 
 Table No. 19. 
 
 Unequal work per 
 hour. 
 
 Equal consumption of motive 
 power. 
 
 bill Series. Power for each 
 Separator, 0.81 horse power. 
 
 A— Burm. & Wain... Speed, 2,875 re- 
 volutions ; work, 565 lbs. per hr 
 
 B — Laval. .Speed, 5,600 revolutions 
 work, 450 lbs. per hour 
 
 Percentage of Fat in the Skim Milk. 
 
 Special 
 trial. 
 
 021 
 0.24 
 
 In 200 lbs 
 of milk. 
 
 In all the 
 milk skim'ed 
 in one hour. 
 
 0.17 
 0.25 
 
 0.20 
 
 0.24 
 
 These last experiments clearly show that, with the 
 same amount of motive power, the small milk separator 
 of Burmeinster & Wain can skim 115 lbs., or about 25 
 per cent, more milk than De Laval's, and leave much 
 less fat in the skim milk. And with the same completeness 
 of skimming and the same consumption of power, Prof. 
 Fjord says, that Burmeinster & Wain's separator can 
 skim 150 lbs. or 33 per cent, more milk than De Laval's. 
 
 Summing up, the result of the comparison may be 
 shortly described as follows : — 
 
 1st. With the same completeness of skimming and the 
 same quantity of milk worked per hour, De Laval's 
 separator requires one-third more power. 
 
 2nd. With the same completeness of skimming and 
 the same consumption of power, Burmeinster & Wain's 
 small (B) separator skims one- third more milk than De 
 Laval's. 
 
92 
 
 3rd. "With the same quantity of milk worked pe. hour 
 and the same consumption of power, De Laval's leaves 
 64 to 65 per cent, more fat in the skim miik. 
 
 The same report shows that Burmeinster & "Wain's 
 large size separator requires 1| horse power. 
 
 HOW TO SKIM HOT MILK. 
 
 Milk fresh and warm from the cow, is in the best con- 
 dition to yield its cream by centrifugal force. If it is 
 allowed to cool, it leses a part of its cream yielding 
 power. If run cold into the Separator, other conditions 
 being equal, a larger quantity of fat will be left in tne 
 skim milk. 
 
 Nevertheless, when milk has to be transported to a 
 creamery it is impossible to avoid cooling it, because it 
 is transported only once a day. 
 
 The loss caused by cooling the milk can be avoided 
 by following carefully the following rule : 
 
 lo Aerate the evening's milk ; 2o. Cool it to 60° 
 Fahrt., and keep it all night in cold water , 3o. Bring it 
 on the following morning, with the morning's milk to 
 the creamery. It is better to bring the two milkings in 
 separate cans. At the creamery, weigh the milk, empty 
 it into a vat, mix it well in order to have it of uniform 
 richness, heat it up to about88° Fahrt., and pass it through 
 the separator in this condition. The operator should cool 
 the cream immediately on its discharge from the separa- 
 tor to 45° Fahrt. (1). 
 
 (1) It must be borne in mind that the cream is cooled to counteract the 
 injurious effect, of healing the milk. Therefore the higher the milk has 
 been heated the lower the cream must be cooled. For every degree 
 higher than 88° Fahrt. cool another degree below 45° Fahrt. 
 
98 
 
 Any neglect to cool the cream will be attended with 
 various disadvantages, lo. The cream will contain an 
 extra amount of cheesy matter, the effect of which is to 
 injure the quality of the butter ; 2o. It will prevent the 
 complete churning of the cream, thereby diminishing, 
 the quantity of the butter, 
 
 HOW TO SKIM COLD MlLK TO THE 
 BEST ADVANTAGE. 
 
 When the operator is not pressed for time, he can 
 skim cold ir i'k nearly as well as warm milk, by diminihs- 
 ing the flow about J, or by increasing the speed pro- 
 portionately. 
 
 We give below a table with experiments on this 
 subject. 
 
 A quantity of evening milk amounting to 1350 lbs. 
 having been well mixed, was divided into three equal 
 parts of 450 lbs, one of which was skimmed immediately 
 after milking, and the other two portions, being cooled to 
 52° Farht., were kept over night. The next morning, on# 
 portion was skimmed while cold, and the other after 
 being previously heated to 104° Farht. 
 
 We give the result of these experiments in table 
 No. 20. 
 
 The milk skimmed immediately after milking gave 
 3.72 lbs. of butter, there remained in the skim milk, three 
 and one fifth ounces of butter fat. 
 
 The milk skimmed, after having been cooled and heat- 
 ed, gave but 3,51 lbs. of butter and, singular to say, the 
 same amount three and a fifth ounces of butter fat re- 
 mained in the skim milk. It should have left 6J ounces. 
 But it was discovered that the portion of fat which 
 
9-1 
 
 Quantity of butter fat left in 
 
 the skim milk, obtained from 
 
 100 lbs. of whole milk. 
 
 Evening's milk skimmed 
 next morning. 
 
 Cooled to 52° Fahrt. 
 
 in the evening, and 
 
 warmed to 104° Fahrt. 
 
 next morning. 
 
 o 
 
 o 
 
 CO 
 
 Cooled to 
 52° Fahrt. 
 
 N 
 O 
 GO 
 -M 
 QQ 
 
 o 
 
 B 
 5 
 
 Immediately after milking. 
 
 Temperature of milk, 
 
 8*7° Fahrt. 
 
 <D 
 O 
 
 O 
 
 Ho 
 CO 
 
 m 
 W 
 
 o 
 o 
 
 r-l 
 
 % 
 
 O 
 PS . 
 
 Pld 
 
 g S 
 
 o 
 
 9 
 
 P 
 
 o 
 Ph 
 
 j 
 
 Evening's milk skimmed 
 next morning. 
 
 Cooled to 52° Fahrt 
 
 in the evening, and 
 
 warmed to 104 Q Fahrt. 
 
 next morning. 
 
 3.51 
 
 Cooled to 
 52° Fahrt. 
 
 CO 
 
 Immediately after milking. 
 
 Temperature of milk, 
 
 S1° Fahrt. 
 
 CI 
 
 co 
 
 
 
 
 450 lbs. per hour 
 
95 
 
 could not be accounted for, 3 J ounces, had been lost in 
 churning. It was found in the butter milk. This loss 
 was due to the cream not having been cooled as it left 
 the machine 
 
 In another series of experiments, where the cream 
 was immediately cooled, there was no loss in the chur- 
 ning, and the heated milk gave as good a yield as the 
 milk skimmed immediately after milking. 
 
What to do with the skim milk. 
 
 In places where large creameries are established, the 
 question naturally arises what to do with the skim milk. 
 The answer to this question must vary to a certain ex- 
 tent with the locality. 
 
 In this country I do not think it is advisable to con- 
 vert the skim milk into skim cheese, at least at present, 
 because : 
 
 lo. The demand for skim cheese is yet very limited. 
 
 2o. The methods for making skim cheese are not gene- 
 rally understood in this country. 
 
 3o. The making of skim cheese, as generally made in 
 the United States and Canada, is liable to destroy the 
 splendid reputation of Canadian cheese on foreign 
 markets. (1) 
 
 We think, the best thing to do with the skim milk, is 
 to use it as food for calves and swine. We give below 
 our reasons. 
 
 lo. We import large quantities of po.k. 
 
 2o. There is a large demand for pork and beef in Eu- 
 rope. 
 
 3o, The using of the skim milk in this manner has 
 for result to restore to the soil, in the shape of manure, a 
 pare of the fertilizing substances, which had been drawn 
 therefrom. 
 
 (1) We do not find anything objectionable in skim-cheese, if it is made 
 and sold as such. In Holland and other European countries it bears a 
 special form, by which it is easily distinguished. 
 
TIEUE 
 
 CONSTRUCTION 
 
 OF 
 
 ICE HOUSES 
 
 OF ALL KINDS AND DESCRIPTIONS, 
 WITH A CHAPTER ON FREEZERS, ROOMS AND CELLARS 
 
 FOR GOLD STORAGE. 
 
The Construction of Ice Houses 
 
 The information contained in this chapter has been 
 compiled from the best foreign and American authorities, 
 and from our own experience ; and we have no doubt, it 
 will prove of some interest to dairymen and farmers. 
 
 GENERAL PRINCIPLES. 
 
 Water freezes at a temperature slightly below 32° 
 Fahrt. Ice melts at a temperature ever so little above 
 32° Fahrt. 
 
 The three enemies of ice are water, heat and mois- 
 ture. "Water and moisture are more destructive of ice 
 than ordinary atmospheric heat ; at least when the ice 
 is protected from the direct rays of the sun. 
 
 In building an ice house, therefore, the ice must be 
 protected from these three things. 
 
 Moisture generally comes from the bottom of an ice 
 house, and heat from the sides and the top. 
 
 Moisture in an ice house may be produced by two 
 causes : by the atmosphere and by some defect in th- 
 bottom of the building. 
 
 That which is caused by the atmosphere must be car 
 ried off by properly constructed ventilators ; that which 
 comes from the foundation, must be carried off by good 
 drainage. 
 
 SIZE OF AN ICE HOUSE. 
 
 For dairy use it will of course depend on the quantity 
 of milk, cream and butter handled daily. 
 
 We can give no special rule, but the following figures 
 
100 
 
 may guide farmers and dairymen, as to the size of the 
 buildings required for their special wants. 
 
 In an ice house, where the ice is packed closely, ice 
 men generally allow about 45 lbs of ice for every cubic 
 foot of space, or 45 cubic feet to the ton. Where the ice 
 is loosely packed, they allow about 40 lbs of ice for every 
 cubic foot of space, or about 50 cubic feet io the ton. 
 
 Table showing, in cubic feet, the quantity of ice required 
 for setting milk 24 hours, in single sided tanks, ac- 
 cording as the ice is closely or loosely packed. 
 
 100 lbs of 
 
 milk 
 
 or 
 
 cream 
 
 200 « 
 
 " 
 
 
 
 < 
 
 300 « 
 
 " 
 
 
 
 i 
 
 400 « 
 
 " 
 
 
 
 1 
 
 500 « 
 
 " 
 
 
 
 1 
 
 600 " 
 
 < i 
 
 
 
 ' 
 
 700 " 
 
 «« 
 
 
 
 1 
 
 800 " 
 
 << 
 
 
 
 ' 
 
 900 " 
 
 u 
 
 
 
 < 
 
 1000" 
 
 " 
 
 
 
 i 
 
 2000'- 
 
 " 
 
 
 
 1 
 
 per day 
 
 From Mav (o November or 180 davs. 
 
 Ice elo?ely packed 
 or at 45 cubic feel 
 to the ton, about 
 45 fbs to the cubic 
 foot. 
 
 Cubic 
 feet 
 
 ons 
 
 lc> loosely packed 
 
 ; or at 50 cubic feet 
 
 to i he ton, about 
 
 40 lbs to the cubic 
 
 foot. 
 
 Cubic 
 
 fe^t 
 
 270 
 
 540 
 810 
 1080 
 1350 
 1620 
 1800 
 '2 1 GO 
 2430 
 2700 
 5400 
 
 Ton* 
 
 6 
 
 300 
 
 12 
 
 600 
 
 18 
 
 900 
 
 O ', 
 
 1200 
 
 30 
 
 1500 
 
 36 
 
 1800 
 
 42 
 
 2 1 00 
 
 48 
 
 240 i 
 
 54 
 
 2700 
 
 60 
 
 3000 
 
 120 
 
 6000 
 
 6 
 12 
 18 
 24 
 30 
 36 
 42 
 48 
 54 
 60 
 120 
 
 In order to find out the storing capacity of an ice 
 house multiply the length, width and height together, the 
 result is the capacity in cubic feet. By dividing the 
 number of cubic feet by 45 or 50, the capacity in tons is 
 obtained. Thus a house 10 feet long, 10 feet wide and 
 12 feet high = 1200 cubic feet. This divided by 45 or 
 
101 
 
 50 according as the ice is closely or loosely packed gives 
 26f or 24 tons. 
 
 Other things being equal, the higher an ice house is 
 built, the better the ice keeps. 
 
 We give below a few figures on the dimensions of ice 
 houses. 
 
 We do not advise to build an ice house smaller than 
 8 x 8, 10 feet high, inside measurement. 
 
 Storing capacity of ice houses of different sizes. 
 
 Length, width, height, 
 in feet. 
 
 Capacity in cubic feet and tons. 
 
 
 Cubic feet. 
 
 Tons. 
 
 10 x 10 x 10 
 12 x 12 x 13 
 12 x 15 x 15 
 12 x 18 x 16 
 20 x 20 x 16 
 
 1000 
 1872 
 2700 
 3456 
 6400 
 
 22 
 
 411 
 
 60 
 77 
 142 
 
 SHRINKAGE. 
 
 In deciding the question of size one important thing 
 must be considered, that is the waste known as shrink- 
 age. 
 
 The larger the ice house, the less waste in proportion. 
 In a well constructed ice house of 165 tons capacity or 
 7500 cubic feet, the waste should not be greater than 
 15 per cent, or 25 tons. 
 
 In one whose capacity is only 28 tons or 1250 cubic 
 feet, the waste should not exceed 25 per cent, or 7 tons. 
 
 In building an ice house, build it rather too large than 
 too small. 
 
102 
 
 SITE AND DRAINAGE 
 
 The house should stand, as much as possible, by it- 
 self, in a. high, airy, and sunny position (1) because such 
 a site requires but little drainage. "When such a position 
 is not to be had. and when the soil is not of a sandy, 
 gravelly or otherwise porous nature, the drainage should 
 receive the builder's most careful attention. On porous 
 soil, an outside ditch is all that is necessary. 
 
 Loamy and heavy land should be thoroughly under- 
 drained. In the case of small houses, these drains should 
 be round the outside of the buildings. In large ice houses, 
 and when the land is very wet, it is sometimes necessary 
 to carry the drains under the buildings. 
 
 What are known as " French drains " (see fig, 40, 41 
 and 42) trenches filled with stones, answer admirably, 
 and are cheap besides. 
 
 These trenches should be dug across the place where 
 the ice house is to be built, with a grade of descent of 
 at least one quarter of an inch to the foot. They should 
 
 (1) This exposure to the sun and air, will not be detrimental, as many 
 suppose, for if the house is properly constructed and the ice sufficiently 
 protected, the heat cannot penetrate it to any great extent, whilst the ex- 
 posure will serve to absorb vapor and dampness, which are more detri- 
 mental than the heat outsi le of the house. 
 
103 
 
 be two feet. wide (or more), filled with small stones up 
 to within three inches of the level of the ground, which 
 three inches should be filled with shavings or some other 
 material that will keep the dirt out. The end of the 
 drain should be carried a fair distance from the building. 
 Tiles or wood may be used for the same purpose, 
 but in this case the drain should terminate by a pipe 
 shaped like a Y, to form a trap. This to a certain extent 
 prevents the air from entering. 
 
 BEST MATERIAL FOR AN ICE HOUSE. 
 
 Wood is the cheapest and best material for building 
 an ice house. Its porous character is favorable to free 
 evaporation, and evaporation is the key to the secret of 
 keeping any building dry. The most porous wood is 
 the best. The kinds most in favor are hemlock and the 
 three branches of the pine family, namely spruce and 
 white and yellow pine. The main points aimed at in 
 the selection is their relative durability. 
 
 Stone or brick retains the vapors and causes sweat- 
 ing, which melts the ice. 
 
 THE BOTTOM OF AN ICE HOUSE. 
 
 The bottom of an ice house should be as dry as pos- 
 sible, and at the same time impervious to heat, air, damp- 
 ness and water, for if through defective drainage, the 
 ice is constantly immersed in water, the waste will be 
 much greater at the bottom of the ice house, from this 
 cause, than at the top from the heat of the sun. It would 
 therefore, hardly be possible to give the subject of drain- 
 age and construction of the bottom too much attention, 
 when houses are first built. 
 
104 
 
 FOUNDATIONS 
 
 Large houses should stand on a stone foundation, al- 
 though it is the custom with many builders to do away 
 with the wall, and rest the sills directly on the ground. 
 In low places the sills rest on piles. "When they rest on 
 the ground, the sills should be of cedar or white pine. 
 
 If a stone foundation be laid, it should be of masonry 
 of the best description; it should be carried below the 
 line of frost, and one foot above the surface of the ground. 
 "When a stone foundation is laid, the sills may be of the 
 same material as the rest of the building. 
 
 THE FLOORING OF AN ICE HOUSE. 
 
 The drain and foundation having been constructed, 
 level the ground inside. If there be any slope, let it be 
 towards the drain. Cover the ground to a depth of at least 
 10 inches, with a bed of fine gravel, cinders, shavings, 
 tan or sawdust. ("We prefer cinders.) 
 
 Lay stringers 4x4 about 3 feet apart, and fill and pack 
 well between stringers with cinders or sawdust. Over 
 these stringers nail 2 inch boards. They should neither 
 be tongued and grooved nor tightly fitted together. 
 This is to allow the water to trickle down between them, 
 and thus escape. 
 
 A TIGHT FLOOR. 
 
 When ice houses are built in connection with dairies 
 etc. and it is desirable to utilize the drippings, a tight 
 floor is put in. This can be made of tongued and grooved 
 boards closely fitted together, after the bottom has been 
 prepared in the manner previously described. Asphalt, 
 cement or concrete floors may also be constructed. 
 
105 
 
 A tight floor should slope from two sides to the 
 middle. A small groove, along the middle of the floor, 
 receives the water, and conducts it to an end ol the 
 building from which a pipe carries it to the cold room 
 or dairy. The end of the pipe should be bent in the 
 form of a Y, so as to prevent the air from entering. 
 
 WALLS. 
 
 The best ice houses have three shells, an inside, a 
 middle, and an outside shell. The space between the 
 inside and the middle shells varies, with the size of the 
 ice house. The smaller the house, the greater should be 
 the inner space. The smaller and lower the ice house, 
 the less should be the outer space, or draught cham- 
 ber. 
 
 HOW TO PUT UP THE WALLS. 
 
 FOR LARGE HOUSES. 
 
 The uprights should consist of stout 8 x 10 posts around 
 the outside, at intervals of 12 feet placed on sills 6 x 10. 
 On these posts, the frame work and rafters of the roof 
 will rest. Immediately on the inside line of these posts 
 3x6 studdings, should be firmly placed at a distance 
 of 3 feet apart. Commencing about 3 inches from the 
 bottom, (so as to leave an open space) nail weather boards 
 on the outside of the posts, (not to the studs) up to the 
 eaves. Commencing close at the bottom, nail to the 
 posts and studding on the inside, tongued and grooved 
 boards. They should be fitted as closely as possible. 
 
 Upon the inside of this wall stretch a sheating oi 
 
 felt. (1) 
 
 \l) Common roofing felt, or better Sackelt's sheeting consisting of a layej 
 of cement between two layers of manilla paper. It costs $ ct. a square- 
 foot. 
 
106 
 
 Then place against this papered wall studs of 3 x 8 at 
 the same distance apart as the first. From stud to stud, 
 stretch another course of manilla sheating, and over this 
 commencing at the bottom, nail tongued and grooved 
 boards. They sho >ld be joined as closely as possible. 
 
 The space between the two interior walls.known as the 
 packing chamber,should be filled (when convenient) (1) 
 with dry saw-dust very -tightly packed. If sawdust can- 
 not be had use dry tan, shavings or chaff. 
 
 The outside space, called the draft chamber (fig. 48) 
 which is in this ease about 10 inches, has an opening at 
 the bottom to allow the air to enter and at the top, to 
 allow it to escape. Its purpose is : to prevent the rays 
 of the sun from striking directly on the walls ; to pro- 
 tect the walls from rain and to afford better ventilation. 
 
 Some of the largest Canadian builders construct their 
 walls in the following simple manner : They place on 
 the sills, uprights 3 or 4 inches by 10 or 12 inches from 
 3 to 4 feet apart. Over these they nail rough boards 
 and fill in with saw-dust. 
 
 In many cases the draught chamber is dispensed with. 
 When this is done, the space between the walls of the 
 packing chamber should be at least 18 inches. 
 WALLS FOR SMALL HOUSES. 
 
 The walls for these, should be built upon the same 
 plan as ior large houses, (smaller timber should be used 
 than for large houses.) The difference is that the space for 
 the packing chamber, should be considerably greater, and 
 that for the draught chamber considerably less. For an 
 ice house 15 feet high, the draught chamber should be 
 from 2 to 5 inches. 
 
 (I) When it is not convenient to fill the space, be careful in boarding 
 ap to make it as air tight as possible, this is known as a dead air chamber. 
 
iot 
 
 Thus in a small building, the packing chamber should 
 be about 14 inches and the draught chamber five. 
 
 ROOF AND VENTILATORS 
 
 A good water-tight roof of reasonable pitch should 
 be placed over the walls, Wx>d and shingles are the 
 best materials to use. For those desiring a model roof 
 see fig. 48 with description. 
 
 When no air chamber is constructed, two small doors 
 in the gables placed as near to the top of the roof as pos- 
 sible will help to ventilate. These doors should be 
 
 Fig 4 J. 
 
 Fig. 
 
 opened during cool nights to let out the warm air, which 
 may have accumulated during the day. 
 
 One style of ventilator consists of an opening at the 
 ridge pole, running the whole length of the roof. It is. 
 covered with a box-shaped cap, open at the extremi- 
 ties. (See fig. 48.) 
 
 Another style of ventilator is very simple and effective 
 (see fig. 43 and 44). It consists of 4 boards out of which a 
 U shaped piece is cut. These boards are nailed together, 
 and, a roof shaped cover, projecting at least 3 inches, is 
 fixedatthe top. Four pieces of wood 2x3 inches, having 
 the underneath beveled, are nailed to the sides of this 
 
103 
 
 ventilator. This gives it a better shape, and increase 
 the current. 
 
 The roof of the ventilator, should extend well over 
 the under piece to prevent the rain from entering. 
 
 The size of box ventilators should be made in propor- 
 tion to the length and breadth of the building. The 
 smaller the ice-house the larger the ventilator should 
 proportionately be. 
 
 For an ice house 10 x 10 ft., the ventilator should be 
 4 square inches to the square foot. Thus, it should 
 have a surface of 20 x 20 inches. 
 
 For an ice house of 20 x 20 feet, the ventilator should 
 be 3J square inches to the square foot. This would give 
 a ventilator of 36 x 36 inches. 
 
 For an ice house 50 x 60 the ventilator should be 1J 
 square inches to the square foot of surface. This would 
 give a ventilator of about 36 x 120 inches. 
 
 If a square box ventilator is used the sides should 
 be of lattice, like window blinds. 
 
 A LOFT FLOOR. 
 
 In good ice houses, a loft floor is generally made. It 
 is more necessary in small ice houses then in large ones. 
 
 This floor should be covered with saw dust,hay or straw 
 to the depth of from 10 to 12 inches. 
 
 If the house is to be frequently opened, lengthwise, 
 along the middle of the floor, an opening should be left 
 for ventilation. Its extremities should be about 2 J feet 
 from the gables. The width will depend on the width 
 of the ice house. It is a safe rule to allow 3 inches for 
 every foot in the width of the building. 
 
 For instance an ice house 12 x 10 feet inside measure, 
 would have an opening 3 feet wide. Lengthwise on 
 
109 
 
 each side of the opening is fixed, with good stout well 
 varnished hinges, a trap. When one of these traps is clo- 
 sed, one half of the opening is covered. "When the two are 
 closed, the whole is covered. 
 
 To the upper side of these traps, is fastened a stout 
 rope, which is passed through a short piece of tube (1) 
 running through the floor, for that purpose. By this 
 
 Fig. 45. — Ice house and dairy.— MM, Openings for filing the house 
 B, Ice box. C, Shaft. F, Entrance. 
 
 means the trap can be raised or lowered at will from 
 below. Thus any desired degree of ventilation is ob- 
 tained. 
 
 At the back of these traps, there should be fixed to the 
 floor a piece of wood, sufficiently high to keep the trap 
 in such a position, that it will close by its own weight, 
 when the rope is loosened. 
 
 (1) A tube is used to prevent the dunnage from falling through the floor. 
 
110 
 
 If the house is not to be opened frequently, or in small 
 ice houses, a small box ventilator larger at the top then 
 at the bottom is sufficient, It should be made to project 
 5 or 6 inches above the loft floor and be provided with 
 a cover. 
 
 1XCB : LLUXL 
 
 Where there is a double roof as in fig. 48 the air current 
 from the air chamber, instead of going out under the 
 eaves, should find its way between the double roof into 
 the ventilator at the to . 
 
Ill 
 
 In the case of a single roof, the air from the draught 
 chamber should go out under the eaves. 
 
 In fig. 45 we have a loft floor differently constructed. 
 In this case it is above the eaves, and offers more store 
 room. It is laid on the collar beams. That part of the roof 
 which extends from the eaves to the collar beam is pro- 
 vided with an outside shell filled with dunnage. The 
 space filled with saw-dust, is of the same thickness as 
 the walls. In the centre of the loft floor is an opening 
 for ventilation. (See fig. 45.) 
 
 THE DIVISION OF ICE H >USES. 
 
 Large ice houses should be divided into two or four 
 compartments according to the size (see fig. 46.) These di- 
 visions offer the double advantage of preventing draughts 
 of warm air from spreading all over the house, and also 
 of removing the insolating material from a section when 
 necessary. 
 
 A house 50 feet long should be divided into two sec- 
 tions, and 100 feet long into four sections. The division 
 wall should be double and filled with sawdust. 
 
 OPENINGS. 
 
 Openings in the building for the deposit and removal 
 of ice should be as few as possible. Too many of them 
 weaken the structure whilst they afford additional faci- 
 lities for the entrance of warm air and moisture. 
 
 Large houses. 
 
 In large ice houses one opening 4 feet wide, extending 
 from the top to the bottom of the building should be 
 made. This should be arranged so as to open in sections, 
 
112 
 
 oommencing at the top. The smaller these sections, the 
 less the waste of iee. According as the house is filled, 
 these sections which are like the wall, double, are filled 
 in with saw dust. 
 
 Small houses. 
 
 For small houses an op ming, the top of which should 
 be on a level with the loft floor, and the bottom *s far as 
 
 e house with outside porch. — G, Ice house. F. Porch. 
 
 possible from the ground should be made. (See fig. 47.) 
 It should be provided with double doors. When the 
 ice house is not very high, a good porch should be cons- 
 tructed. (See F, fig. 47. and D, fig. 51.) 
 
 Thus with the construction of a porch as shown in 
 fig. 47 and 51, it is necessary to open three doors before 
 entering the ice house. The first one is fixed on the 
 inner edge of the opening made in the wall of the ice 
 house. The second is hinged on the outer edge of the 
 same opening. B >th of these doors open outwards. The 
 third one closes the porch. 
 
113 
 
 d5 
 
 i. 
 
 & 
 & 
 
 5" 
 
 CO 
 
 p. 
 
114 
 
 ICE HOUSES WITH INCLINED PLANED ELEVATOKS. 
 
 On page 113 we give a cut of an ice house, with in- 
 clined plane elevator. 
 
 A represents the unfilled space of the outside wall ; B the filled space 
 of the inside wall ; C the covering on ihe loft floor ; D the main rafter on 
 which the double roof boarding is placed; E the floor of the ice house; 
 F she embankment of dirt around the sill of the house, one foot above the 
 level, to exclude air; G outside sheating of lap boards (part way up, show- 
 ing the middle boarding P) ; H shingle roof; I Ventilator running the 
 length of the peak of the roof, with opening ; K stone foundation ; L a 
 filling of three inches of charcoal or sawdust under the floor; M plates 
 placed edgewise on the outside upright to allow the air to pass freely from 
 the bottom of the outside wall of house to the ventilator at peak of the roof, 
 and give additional strength : O openings between each upright to admit 
 cool air at bottom and drive out the warm ; P middle^sheating of grooved 
 or worked boards ; R open end, showing inside sheathing ; S doorway 
 boarded up ; U raised roof at. eaves by purlines placed on rafters; T pur- 
 lines placed on rafters ; W projection of roof, to prevent rain beating against 
 sides of house. Arrows show the current of air passing from openings 
 at the bottom through unfilled space A to ventilator at peak of roof. (I) 
 
 We give below a description with cut of the ice house, 
 of Mr. W. G-. Walton of Hamilton, which is one of the 
 best in the Dominion. 
 
 It stands at the water edge of Burlington bay, near 
 G-. T, R. Depot in the city of Hamilton, with siding from 
 main line of G-. T. R., for shipping purposes. 
 
 It is 120 x 100 x 41 ft. high and has a storing capa 
 city of about 12,000 tons. It is divided into four com- 
 partments, and provided with a steam elevator and gal- 
 leries, extending the whole length and height outside of 
 the building. 
 
 The elevator is driven by a 12 horse power engine. 
 
 For filling this house a field of from J to j of a mile 
 square extending from the shore in deep, clear water is 
 at hand. The ice is plowed into blocks 22 x 30 inches 
 
 (l) From the Ice Journal, Philadelphia 
 
115 
 
 and towed down to the elevator by horses in large rafts 
 of 500 to 1000 blocks each, through a channel cut in the 
 ice. It is then broken off, in single blocks, caught and 
 carried up by the elevator. 
 
 The elevator, galleries, and skids are so arranged that 
 the ice is elevated to any gallery desired, and distributed 
 to any room, and to any part of each room, without 
 being handled until it is placed in position by the men 
 
116 
 
 Cars can be loaded directly from the ice field, by the 
 elevator and galleries, Thus from one to two hundred 
 tons of ice per hour, ran be stored, or loaded ready to 
 ship when desired. The house is also provided with 
 of automatic gigs for lowering the ice into cars 
 or wagons. (1) 
 
 LINED FLAXES. ELEVATORS, SKIDS, 
 AND HOISTING TONGS. 
 
 ELEVATORS. 
 
 The rule is to use inclined planes with elevati 
 fig. 48 and 49) for filling, whenever the storage cap 
 
 sds 2000 tons. The planes can be mad.' to suit the 
 capacity filled, and to be run by ho 
 
 power. The former is often resorted to in smaller h< 
 
 Tally in cold climates, where there is ample 
 for harvesting. 
 
 The i"i o fall is to have the base 50% mon 
 
 the height. If th< of the 
 
 would be T from the house, and by running it 5 
 
 feet into the water, the required fall would be given 
 and ample water to float the ice to the chain. By this 
 means, several hundred tons of ice can be lifted 30 f« 
 an hour. 
 
 SKIDS. 
 
 Le mon of large experience use for handling ice in 
 large ice houses, specially constructed skids or runs, for 
 moving ice during the summer and for loading it on 
 us, cars or ships. 
 
 ce house, which we visited and examined 
 by Mr. W. G. Walton. 
 
m 
 
 The skids may run in any direction in the ice house ; 
 so that the furthest blocks from the outside opening- 
 may be run along the skids as well as those close to it. 
 The ice can be lowered in self acting baskets or gigs, 
 and emptied on the skids, which are so arranged as to 
 reach the bottom of a car or the hold of a ship. By this 
 means the ice is moved and loaded by its own weight, 
 without any handling. 
 
 This method effects a great saving of time and labor, 
 and reduces the breakage of the ice. 
 
 HOISTING- TONGS. 
 
 In smaller ice houses, hoisting tongs fixed to a rope 
 and pulley, are used for hoisting and lowering the ice. 
 The pulley is strongly fixed over the opening of the ice 
 house. 
 
 They can be worked by a horse. 
 
 DAIRY ICE HOUSES. 
 
 For convenience, of late years ice houses have been 
 built close against dairies or creameries in order to uti- 
 lize them for cold storage. In this case, the building 
 should be put up towards the East or South East of the 
 dairy, as the morning sun will absorb the dampness of 
 the air. 
 
 Ice houses for dairy purposes are constructed on the 
 same plan as those already described. The only things 
 calling for remark are. 
 
 1st. The manner of entering. 
 
 2d. The using o^' the meltage from the ice. 
 
 3d. The manner of utilizing the ice for cold storage. 
 
118 
 
119 
 
 ENTRANCE OF DAIRY ICE HOUSES. 
 
 When ice houses are built close against the dairy 
 or creamery, the entrance may he made in the upper 
 part, by building in the upper story of the dairy a porch 
 joined to a passage opening directly into trie ice house. 
 (See fig. 50.) 
 
 It will thus be necessary to open two doors before 
 entering the ice house proper. A window in the porch, 
 
 Fig. 51. — Ice house with porch. 
 
 will, when the doors are opened, allow the light to pene- 
 trate into the interior. 
 
 "When the ice house is high, it is convenient to build 
 directly under the opening, between the wall of the ice 
 house, and that of the dairy, a shaft by means of which 
 the ice may be thrown into a box, placed to catch it in- 
 side the dairy. (See fig. 50.) 
 
 The bottom of the shaft is covered with an iron plate, 
 to protect it against the blows of the blocks of ice. The 
 shaft is closed by means of a trap door. (See fig. 50.) 
 
 Opposite the shaft, and placed one above the other, 
 
/ 
 ISO 
 
 in the walls of the house, are openings through which 
 the ice may be taken out at any height, as the quantity 
 diminishes in the ice-house. ( See fig. 50.) 
 
 In smaller ice houses, orice houses completely isolated, 
 an outside porch may be built. (See D. C. fig. 51.) 
 
 MELT AGE. 
 
 In the chapter on floors, we have already described 
 the method of utilizing the meltage from the ice in the 
 dairy, 
 
 THE CONSTRUCTION OF COLD STORE 
 ROOMS AND FREEZERS. 
 
 COLD STORE ROOMS. 
 
 There are many methods of constructing cold store 
 rooms. We shall describe a few of the best. The in- 
 formation here given has been derived from some of the 
 largest users of cold storage in Montreal and elsewhere, 
 as well as from the best builders and inventors. 
 
 All cold store rooms are built on the same principle. 
 
 The differences are differences of detail. This prin- 
 ciple consists in placing the ice overhead, or alonr side 
 of the building ; in some cases in placing it both along 
 side and overhead. 
 
 Openings are then made either in the ceiling or sides, 
 or both, to create an air current. They are arranged in 
 such a manner that any warm air, which enters the 
 apartment, immediately ascends to the cooling room 
 above, where it is cooled and from which it returns in 
 the shape of cold air. 
 
 We give below the description of an unpatented cold 
 store room. 
 
121 
 
 The cold store room, for an ordinary size creamery, 
 should be from about 12 to 15 feet square, and two stories 
 high. The lower chamber should not exceed 7 feet in 
 height. The top or ice chamber may be of the 
 same length and breadth, but a little higher. In the 
 case of a room 12 x 12 it should be about 8 feet high. 
 Where economy is not a prime consideration, the ice 
 chamber may with advantage be made higher. 
 
 The walls of such a building are like those of an or- 
 dinary ice house, but somewhat stronger to stand the 
 pressure. 
 
 MEANS OF PRODUCING THE AIR CURRENTS, 
 
 In the ceiling of the cold store room, there should be, at 
 right angles with the beams, two openings. "When pos- 
 sible these openings should be, one on the side nearest 
 to the door, and the other on the opposite side. One of 
 these openings is called the hot airflue,the other the cold air 
 flue. In our description, the one nearest the door is the 
 hoi air f.ue. They should be from 5 to 12 inches wide, 
 according to the size of the room, and run the length of 
 the building. They should be provided with traps. 
 
 Both these traps should be hinged to the sides of their 
 openings farthest from the walls. The one nearest to 
 the door opens upward in the flue, the other one down- 
 ward into the room, and when open is suspended from 
 the ceiling. Along the split between the hinges of this 
 latter on the lower side, nail a narrow strip of soft 
 leather listing or cloth. This is to prevent the warm air 
 Tom ascending between the trap and the ceiling into 
 the cold air flue. These traps are used to regulate 
 the temperature in the cold store room. They should 
 be * provided with cords running through hooks, by 
 
 
122 
 
 means of which, they can be closed or opened, as much 
 or as little as is necessary. (1) 
 
 It will be easy to understand, how the traps are ar- 
 ranged, when it is remembered that to close the one in 
 the hot air flue, it is necessary to let go the rope, and to 
 close the other it is necessary to pull on the rope. 
 
 The opening nearest to the door is m-.de to allow the 
 warm air to ascend. 
 
 On the upper floor, on the inner edge of the warm air 
 flue, construct a double wall, with hollow space of 
 about 6 inches, which should be filled with saw dust. 
 This wall should be carried to within 1 or 9 inches of 
 the top of the ice chamber. If the ice is 12 feet high, 
 the space may be increased to about a foot. 
 
 Running parallel with the packed wall, lay on 
 the floor, at 15 inches apart, a series of stringers 3 in- 
 ches thick and of decreasing height. The highest, whi m 
 should be 8 inches, is placed along side of the packed 
 wall. The lowest, which never should be less than 
 3 inches, is placed along the inner side of the cold air 
 flue, aud within a foot of the edge. These stringers 
 should be firmly fastened to the floor, their upper edge 
 should be bevelled so that if a board was laid upon 
 them it would form an inclined plane. Fill in the space 
 between the stringers with saw-dust. 
 
 Over the stringers lay a flooring of boards. "We now 
 have an inclined floor, the highest part ol which is against, 
 the warm air flue, and the lowest point of which is near 
 the edge of the cold air flue. 
 
 (1) If the cords from Hie traps are arranged, so that they can be carried 
 to the middle of store room, the circulation can be increased and the room 
 thoroughly ventilated, by seizing these ropes one ineach.hand, and rapidly 
 opening and closing the traps in succession. 
 
123 
 
 Cover this with sheets of zinc, thus producing a wa- 
 ter tight floor. The edges of the zinc close to the walls 
 should be turned up about 5 inches. The end nearest to 
 the cold air ilue should form a spout. From this spout 
 a pipe is run to carry off the water. 
 
 Underneath where the sheets of zinc meet, a slat 
 1 x 2 inches is placed. The zinc is fastened to this and 
 soldered. Upon this zinc floor, lay another series of 
 stringers at right angles to the wall, cut in the shape of 
 inclined planes ; they should be 3 inches thick and pla- 
 ced 15 inches apart. The larger end (which should be 
 8 inches high) should be placed farthest from the pack- 
 ed wall, the smaller (which should be 3 or 4 inches 
 high) touching it. 
 
 Across these, lay 3x4 inch stringers about 3 inches 
 apart. On this bed of stringers, pile the ice. 
 
 There is now a vacant space over the cold air flue. 
 This space must be arranged so as to allow the ice to be 
 piled above, without closing it up completely, and with- 
 out allowing the meltage to drop into the store room be- 
 low. This is done in the following manner. 
 
 Upon the beams, which have been uncovered by the 
 opening made in the floor, place on end, against the 
 wall, pieces of wood 3x4 inches and about 14 inches 
 high. Resting on the top of these pieces, and also 
 on the inclined planes, which come directly over 
 the zinc, place on edge pieces of plank 3 inches 
 thick 15 inches high at one end and 14f inches at the 
 other, and 30 inches long, or of less length according to 
 the size of the opening in the floor. 
 
 Cover the top of this frame work with 3 inch planks, 
 over which sheathe with zinc ; the edges of this zinc 
 
124 
 
 should project about 3 inches, so as to allow the meltage 
 to drop into the spout formed by the larger zinc. 
 
 Fig. 52. 
 
 (kit No 52 represents a cold store room on another 
 plan. In this the floor of the ice chamber and the cei- 
 ling 1 of the store room are both inclined. This is an ad- 
 
125 
 
 vantage. The warm air always seeks the highest part 
 of the room. It is therefore evident, that it will gradu- 
 ally find its way to the warm air flue. 
 
 On the other hand, the cold air flue is continued to 
 within a few feet of the floor of the store room. This 
 continuation prevents the formation of a double current 
 in the cold air flue, and helps to cause a complete circu- 
 lation. By looking at the figure it will be seen that the 
 cold air flue is carried up to the ceiling. Openings in 
 the side of it allow the cold air to descend. A glance at 
 the figure will make clear the position of the inclined 
 plane stringers, which are placed at right angles to 
 the packed wall, 3 inches apart and serve to form 
 a level surface upon which the ice is piled. Without 
 this precaution much of the weight of the ice would 
 come upon the partition of the cold air flue. 
 
 In building a floor, such as is seen in figure 52, the 
 beams should be put in as in an ordinary building. We 
 have already described on pages 122 and 123 how the 
 slant is obtained. 
 
 When the room intended for cold storage is built 
 against the ice house, two openings are made through 
 the walls of the latter, one close to the floor, and the 
 other close to the ceiling of the store room. By this 
 means, cold air is constantly pouring into the store 
 room. The openings are provided with sliding covers 
 by which the current can be increased or diminished at 
 will, thus regulating the temperature. 
 
 When it is desired to build a cold store room withoui 
 having the ice house over head, and without making 
 openings in the sides of the ice house, proceed in the 
 following manner : 
 
 Build the room for cold storage as close as possible to 
 
126 
 
 tlie ice house. The ice chamber should be considerably 
 smaller than the room to be cooled. Of course, the size 
 depends on the temperature required in the room. For 
 a temperature of about 55° Fahrt, the size of the ice 
 chamber should be about r - of the size of the room to 
 be cooled, but this ice chamber will have to be filled 
 every 10 or 15 days. 
 
 To cool a room 12 x 12, 7 feet high, the ice chamber 
 would be a box whose length breadth and height, would 
 be 5 feet. It would contain 125 cubic feet of ice. This 
 would take about 2 J tons of ice every 10 or 15 days. The 
 ice chamber should be settled in the same manner as in 
 the store rooms already described. 
 
 The meltage from the ice may be utilized as a cooling 
 agent for different purposes. 
 
 Mr Jos Baril. of Montreal, is the patentee of an ex- 
 cellent system of cold storage and freezers. He has 
 already constructed a large number of these for butchers, 
 produce dealers, dairy-men and others. 
 
 In his system the ceiling is sloped as in fig. 52. There 
 are two cold air flues situated, one at each end of the 
 building, and one hot air flue at one side. The parti- 
 lions of the cold air flues are carried down a certain 
 distance below the ceiling into the store room. 
 
 The ice chamber is provided with a zinc covered floor 
 slightly inclined. At the inner edges of the cold air 
 flues, an open frame work runs up to the ceiling. This 
 prevents the ice from dropping into these openings, and 
 allow.- the air to circulate freely. This system is very 
 effective. 
 
 FREEZERS. 
 
 Freezers are constructed in the following manner: 
 The room should be low, and the smaller the better. 
 
121 
 
 The walls should be well built and thick. It should be 
 provided with double doors and an ante-room. The 
 doors should be provided with weather strips. 
 
 Along" the ceiling*, on at least three sides, make an 
 opening. Above this opening, in the ice chamber, fit a 
 water tight trough, from the bottom of which, at inter- 
 vals, pipes should be run into the chamber below. The 
 diameter of these pipes should be equal to that of an 
 ordinary stove pipe. The lower ends of these pipe? 
 should be conical in form and come close to the floor. 
 They should be connected at their lower extremity with 
 an outlet pipe, to carry off the melt age from the ice. 
 ! The greater the degree of refrigeration required, the 
 greater should be the number of these pipes, and in 
 some cases it is necessary to run a certain number from 
 the midie of the ceiling, as well as those w^e have 
 already described around the walls. The central ones 
 may be, when necessary, much larger and if oval shaped 
 are more effective. 
 
 The upper chamber should be as low as possible 
 (the lower the better). Into the troughs, which should 
 be provided with packed covers, as well as packed 
 sides, the ice is thrown, after having been broken quite 
 fine and mixed with salt. The quantity of salt is from 
 8 to 10 per cent, of the quantity of ice. 
 
 CHEAP ICE HOUSES. 
 
 A family ice house need not be an expensive struc- 
 ture. It may be built cheaply, and serve its object 
 excellently. A building of 12 feet square and 9 feet 
 high is sufficient for the wants of the most exacting 
 family. 
 
 It may be a frame building entirely above the surface 
 
123 
 
 of the ground (better still if supported on posts elevated a 
 lew inches, to be certain of good drainage,) built of joists 
 2 or 3 inches, with an outer boarding, having inside 
 another series of uprights, also boarded, from 6 to 10 
 inches removed from the outer shell, and a solid floor of 
 plank. Fill the space between the two walls with 
 tan bark, saw dust, swamp moss, etc. ; put on a roof of 
 good piteii, and the ice house is complete. 
 
 A drain for water should be made from the floor, and 
 the pitch of the roof filled with straw, hay or similar 
 dry porous material. On the roof should be a ventilator, 
 the top defended from the rain. The ice should be 
 packed in one solid mass, the sides not reaching the 
 inner walls of the building, but allowing a space of 
 from 12 to 6 inches all round. 
 
 The top of the ice should be covered with straw, and 
 the doors should be like the sides of the building, or 
 double doors should be made, one in the outer and the 
 other in the inner wall. 
 
 Two workmen, if not practical carpenters, can put up 
 such a building in one or at most two days. It will 
 prove a useful adjunct to the farm and dairy. It is very 
 useful as a refrigerator on a large scale for preserving food. 
 
 It costs but a little to build an ice house, that will 
 keep ice the year round, where practical utility only is 
 uimed at, and not elegance of structure. 
 
 A writer on this subject, thus tells how he constructed 
 an ice house. I set posts in the ground so as to make a 
 house 12 feet square (three posts on each side), then I 
 boarded it up 8 feet high on the outside. I .hen dug out 
 the surface earth 6 inches deep, and filled in with saw 
 dust, one foot deep, making it 6 inches above the level 
 of the earth. 
 
129 
 
 I packed the ice carefully, 9 feet square and 6 feet 
 high, leaving a space of 18 inches between the ice and 
 boards, which I closely packed with sawdust. I placed 
 the same thickness of sawdust over the ice. I have a 
 board roof over this ice house, the space above the saw 
 dust is left open so that the air can circulate through. 
 The result is that we have used ice daily and have 
 plenty yet. As to the cost, four men with one team cut, 
 hauled and packed the ice, and filled in the sawdust in 
 less than two days. We had to haul the ice J a mile.(l) 
 
 KEEPINGS ICE IN BAENS, SHEDS OH IN STACKS. 
 
 IN BARNS OR SHEDS. 
 
 Ice will keep in a barn or a shed, when properly pack- 
 ed. In the first place skids, small stones and sawdust 
 are laid down for foundation and drainage. 
 
 The ice is piled in a bed of snow to prevent the aii 
 from reaching it. It is then surrounded and covered 
 with 18 inches of well packed sawdust, or three feet 
 of hay or straw. 
 
 IN STACKS. 
 
 Construct a pen near a pond, or a stream, where the 
 ice is to be gathered. If such a site is not to be had 
 choose a convenient spot outside of droppings from roofs, 
 always making provision for drainage. 
 
 The pen may be made of rails 12 feet long or of any 
 desired length. The larger the pen, the better the ice 
 will keep. Lay up two rails upon each of the four sides, 
 make the bottom level, and cover it a foot or more with 
 sawdust, tan or straw etc. 
 
 (1) Youman's Dictionary of every-day wants. 
 
 9 
 
130 
 
 Cut tho cakes of ice in the usual manner and pack 
 them closely, filling the interstices with pounded 
 ice. Pack the outside with a foot of straw, saw-dust or 
 other material, and put up the fence as the pile rises. 
 The pile can be conveniently made from 8 to 12 feet 
 high. 
 
 Cover the ice with at least 18 inches of saw-dust, or 
 two feet of straw or hay trodden down closely, make a 
 roof of boards, or slabs, slanting to the North, sufficiently 
 steep to shed water, and fasten with a few nails. 
 
 AN ICE BOX. 
 
 In connection with such a start, a cheap ice box 
 made with double sides, and packed with sawdust 
 will be wanted. The ice chamber should be about 
 2 feet long, 2 feet deep and 18 inches wide. This 
 will hold a single cake of ice weighing one hundred 
 pounds, cr more and leave room on the top for cold sto- 
 rage. 
 
 If the stack is not disturbed more than once or twice 
 a week, it will probably supply the family through the 
 summer with an abundance of ice. 
 
 As the stack diminishes, care must be taken to see 
 that it is kept closely packed. 
 
 THE OPENING OF AN ICE FIELD. 
 
 FOR LARGE ICE HOUSES. 
 
 On running water, cutting a hole in the ice and dump- 
 ing the snow into it, is a very good plan. 
 
 On still, shallow water it is impracticable as the hole 
 will soon fill up with the sinking of the snow to the bottom 
 If banked up on the field it may, in some places, sink 
 the ice, and let the water on 
 
131 
 
 When the snow is loose, it can often be got rid of, by 
 running a V scraper or snow plough, thus throwing the 
 snow into the water. But this method is only available, 
 where there is only one elevator to feed. In very large ice 
 houses it is too slow. 
 
 A good way, to dispose of this greatest of nuisances, is 
 to run it ashore in scoops made for this purpose. 
 
 ?( 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 E) 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 s 
 
 
 
 
 
 
 
 
 "" 
 
 
 
 
 
 
 
 
 S 
 
 3 
 
 5 
 
 7 
 
 
 
 
 
 •* 
 
 2 
 
 4 
 
 6 
 
 
 J 
 
 
 h / 
 
 \a i 
 
 i—1 . 
 
 a, Jy 
 
 Fig. 53. — Tee field marked in blocks. 
 
 The field is marked with very ingenious ice markers 
 driven by horses. It is then furrowed to a certain depth? 
 with specially constructed ice cutters called ploughs,also 
 driven by horses. 
 
 FOR SMALL ICE HOUSES. 
 
 Having chosen a place where the ice is clear and 
 sound clear off the snow. Then with a plank, 12 feet 
 long and 10 inches wide, to serve as a ruler and a chisel^ 
 mark off the field something like a checker board. Ma- 
 king the blocks 20 inches long, by 40 wide. (See fig. 53.) 
 Enough should be marked at a time for a day's work. 
 
 Having made a hole in a corner with an axe, suffi- 
 ciently large to pass a saw, saw one block, push it 
 
STOEEXG OF SNOW. 
 
 Tn places where ice cannot be conveniently had, snow 
 ma\ be stored, and used as a cooling agent, with ne 
 as much advantage as ice. 
 
 A cubic loot of snow well packed weig] 
 is lbs. 
 
 The softest and heaviest snow contains 4 n 
 cooling power than light dry snow. It must. th< r- I 
 gathered when soft and wet, in layers of 4 or 5 inches 
 in thickness, and tramped with the feet, or othei 
 
 Tramping with the feet is about 
 a means of pressing as any. One man can in a <3 
 work press about 700 cubic feet. Snow keeps jus 
 well as ice, 
 
 Cover well with straw 7 , hay, or rushes as in the 
 of ice. Do not use saw-dust for snow. 
 
 GENERAL REMARKS ON ICE HOE 
 
 1st. The ground phould.be banked up round the sic! 
 the houses (about 18 inches high,) that the water iron 
 inav run off, and that the air may not pass uj 
 the walls of the house. (Sec fig. 18.) 
 
 2d. A good coat oi lime (whitewash) should be given 
 to the walls and roof. (1) 
 
 (1) The folio v 
 It is a 
 Slack i .t I iter, keepii 
 
 in warm v 
 
 - 
 wai«T. M , an I let it si 
 
 Keep i 
 
 put it on a? hot as villi painters or whitewash br 
 
185 
 
 3d. See that the ice is kept air tight as much as pos- 
 sible and to effect this, close up any chinks or crannies 
 in the walls or floor, and keep the covering on the ice 
 and floor of the loft. 
 
 4th, If the house is not to be opened until the end of ""he 
 season, dispense with ventilation in the ice chamber 
 closing up the aperture in the loft floor, and keep 
 room close. 
 
 5th. If the house is opened frequently, supply 
 ice chamber with ventilation, to carry off the moisture 
 produced by the warm air admitted, when it is opened. 
 
 6th. Gro over the house carefully from time to time, and 
 see that every thing is right inside, and check anything 
 that may be amiss. 
 
 y 
 
 e 
 tne 
 
 The End. 
 
LATEST IMPROVED 
 
 Any appliance which improves the quality and quantity of the VERY 
 important product of our country, ' CHEESE," should be adopted by all 
 who wish to progress and keep pace with this age of ad ancement. 
 
 The following articles for use in the handling oi milk by the Dairyman 
 and manufacture of Cheese by the Factoryman, are offered to the Public 
 as an advance on all previous articles used for the purpose, and a trial of 
 same is solicited. 
 
 MACPHERSON'S PATENT MILK COOLER, ORATOR 
 AND STRAINER 
 
 Will reduce the temperature of FRESH WARM milk twenty to forly 
 degrees — thoroughly strain — and at the same time thoroughly air the 
 milk, which is one of the most important factors for preserving the milk 
 sweet and pure for delivery at the Cheese Factory or to families in tne 
 city, and at the same time put the milk into the milk cjn. This is all 
 done by one operation, without labour or attention. 
 
 City milkmen are specially asked to give it a trial. 
 
 MACPHERSON'S PATENT CURD MILL. 
 
 A machine taking the precedence of all others, LIGHT RUNNING-. 
 RAPIDITY AND QUALITY OF WORK DONE, all commends itself 
 for approval by practical Cheese Makers. 
 
 MACPHERSON'S PATENT CURD AND MILK STIRRER 
 
 A very valuable implement used in the manufacture of cheese for 
 stirring the milk in the cheese vat and curd while heating. Will 
 increase the quantity of curd from o e to three per cent., and give a 
 much better quality. A saving of hundreds of dollars has been effected 
 by its use in one factory. 
 
 A trial of these articles is solicited, and a sample machine will 
 be sent (on trial) to any part of the country by applying to 
 
 D. M. MACPHERSON, 
 
 Proprietor of Allan Grove Cheese Combination* 
 LANCASTER, ONTARIO. 
 
TABLE OF CONTENTS. 
 
 —A— 
 
 PAGES 
 
 Ahlborn Milk Heater , 42 
 
 Analysis of the Butter Milk 60 
 
 Analysis of the Butter 60 
 
 Analysis of the Skim Milk 60 
 
 Advantages of the Shallow P 1 .n System , 63 
 
 " Deep Setting 65 
 
 " Deep Setting in Ice 66 
 
 " the Cream Gathering System 69 
 
 « Churning the Whole-Milk 7l 
 
 " the Centrifugal System , 7[ 
 
 Advice to intending purchasers of Centrifugal Milk Separators 79 
 
 — B— 
 
 Burmeinsler & Wain Milk Separator 24 
 
 " " " Capacity and Speed 25 
 
 " ' " Controlling Funnel 2o 
 
 " " " Pipe for Lilting Fluid 27 
 
 " " " How it Works 27 
 
 " " " Where Made , 29 
 
 Best Material for an Ice-House 103 
 
 Bottom of an Ice-House 103 
 
 Cream , , 5 
 
 Cans (Deep) 7 
 
 Can (the Cooly) , 14 
 
 Creamers of Different Description 13 
 
 " " " The Hardin 13-14 
 
 The Cooly 15 
 
 " '* ." The Ferguson Bureau 15 
 
 " " " The Little Gem 15-16 
 
 tf " " TheHome 17 
 
 " " TheKellog., 16 
 
 Cream Gathering System (The) 18 
 
 Cream Gathering or Fairlamb can 18 
 
 Cream Cooler (Fjord's) 44 
 
 Centrifugal force (Definition of the) 21 
 
 Controlling Funnel (Fjords.) 26 
 
 Controller for Testing Milk (Fjord's) 46 
 
138 TABLE OF CONTENTS. 
 
 -C- 
 
 PAGES. 
 
 Comparison of the Cooly with oilier Systems 49-50 
 
 Comparison of the Centrifugal with other Systems 51 
 
 Concluding remarks on Ihe different Systems 63 
 
 Cabinet Creamers. Vats, Pans etc 13-69 
 
 Centrifugal Milk Separators 23-74 
 
 " " " Advice to those intending to buy 79 
 
 " » " Points of a good 79 
 
 " " » Defects of 80 
 
 « « " Power required to drive 80 
 
 « " " Things to be remembered in using 82 
 
 " « « Value of different 83 
 
 Capacity of Milk Separators 84 
 
 Cold Milk (how to skim) 93 
 
 Construction of Ice-Houses 99 
 
 Construction of cold Store Rooms and Freezers 120 
 
 Cutting of Ice (The) 131 
 
 Cost of Cutting and Storing Ice 133 
 
 — D- 
 
 Deep Cans 
 
 " (Oval Shaped) 8-9 
 
 « " (Round Shaped) 8-9 
 
 Different ways of using the Natural Method 21 
 
 Description of Centrifugal Milk Separators.... 23 
 
 Dairy experts of Denmark 49 
 
 Deep Setting in Water at 50° Fahrt 65 
 
 " " (Importance of using Ice) 65 
 
 " « (How to use) 67 
 
 Disadvantages of the Shallow Pan System 63 
 
 « « Deep Setting 67 
 
 " " the Cream-gathering System 69 
 
 " " the Churning of whole Milk 71 
 
 11 " the Centrifugal System 73 
 
 Defects of Milk Separators 80 
 
 Division of Ice-Houses HI 
 
 Dairy Ice-Houses H? 
 
 (Entrance of) 119 
 
 Dunnage or Isolating Material 133 
 
 -E— 
 
 Elevators for Ice-Houses 116 
 
 Entrance of Dairy Ice-Houses H9 
 
 Effects of the heating of milk on the quality of the Butter. 92-93 
 
 — F- 
 
 Ferguson Bureau Creamer 
 
 Fairlamb Milk Can '& 
 
TABLE OF CONTENTS. 139 
 
 — F- 
 
 PAGES. 
 
 Fesca Milk Separator 35-36 
 
 Fjord's Controlling Funnel... 26 
 
 Fjord's Cream Cooler * # 44 
 
 Fjord's Controller for Testing Milk , " 45 
 
 Foundation of an Ice-House 104 
 
 Floor of an Ice-House ' ,04 
 
 « (a tight) [o4 
 
 " (aloft, 108 
 
 Freezers (the construction ofi I2g 
 
 Flues (cold and hot air) ,....121-124 
 
 -G- 
 
 General Remarks on Ice-Houses 134 
 
 - H— 
 
 Heavy Milk. Its causes 5 
 
 How to make and where to buy Milk Vessels 8-7 
 
 How to work the Burmeinster & Wain Separator 2 7-28 
 
 " " « '" DeLaval Separator 32 
 
 Henrich Petersen Shale Machine (The) 38 
 
 Herman Pape « „ 40 
 
 How to use the Ahlborn Milk Heater 42- 'i3 
 
 How to use Fjord's Controller for testing Milk 47 
 
 " " " the Shallow Pans..., , , 64 
 
 " " " the Deep setting Method 67 
 
 How to work the Cream Gathering System 70 
 
 How to churn the whole Milk 71 
 
 How to regulate the Speed and inflow... 75 
 
 How to ascertain the capacity of "a Centrifugal Milk Separator, 
 
 when running at different Speed , ., 75 
 
 How much Cream should be left in the Skim Milk when using a 
 
 Centrifugal Milk Separator 83 
 
 How to Skim hot Milk 92 
 
 How to Skim cold Milk , 93 
 
 Hoisting Tongs 117 
 
 How to put up the walls of large and small Ice-Houses 105-106 
 
 -B- 
 
 Ice Breakers 19 
 
 " •• (TheCreasey) 19-20 
 
 Ice 10 and 34 hours , 21-51 
 
 Indicator diagram 58 
 
 Inflow and Speed 74-82 
 
 Inflow (Its influence on the quantity of fat left in the Skim Milk).. ..86-87 
 Importance of Speed 77 
 
140 TABLE OF CONTEiMo. 
 
 PAGES 
 
 Ice Houses and their construction 99 
 
 " " General Principles 99 
 
 (Size of) 99 
 
 " " Site and drainage of 102 
 
 " Best material for 103 
 
 The bottom of 103 
 
 " " Foundations of 104 
 
 " " Flooring of 104 
 
 » Roof of 107 
 
 " Yentilatorsof 107 
 
 <• " (Size of) 108 
 
 " «• Loft Floors of 108 
 
 " " Division of Ill 
 
 " " Openings of Ill 
 
 " " With inclined planed elevators 113-114-115 
 
 " <• For the Dairy 117 
 
 (Cheap) :. 127 
 
 " •• General Remarks on 134 
 
 Inclined planed elevators 116 
 
 Ice kept in Barns, Sheds or Stacks 129 
 
 Ice-Box 130 
 
 Ice-Field (the opening of an) 130 
 
 Ice (the cutting of) 13! 
 
 Ice (the storing of) 132 
 
 Ice (quantity required to set the milk 100 
 
 Isolating Material 133 
 
 — K— 
 
 Kellog Milk Pan (The) , 18 
 
 Little Gem Creamer 15-16 
 
 Laval Milk Separator (De) 30 
 
 Lefeldt Milk Separator ...33-34-35 
 
 Loss of butter from heavy Milk, set in deep cans 57 
 
 Loss of butter from cooled or transported Milk 57 
 
 Milk 5 
 
 Milk, heavv, its causes 5 
 
 Milk. Whole 5 
 
 " When it should beset 6-21 
 
 " Vessels 7 
 
 " Vessels (how made) 8 
 
 ' Pan. The Marquis 17 
 
 The Kellog 16 
 
 <' « ; The Fairlamb 18 
 
TABLE OF CONTENTS. 141 
 
 Milk Heater (Ahlborn's) 42-43 
 
 " Separators (Centrifugal), 23-74 
 
 The Burmeinster & Wain 24-25 
 
 De Laval 30-31 
 
 The Lefeldt 33-34-35 
 
 The Fesca 35-36 
 
 TheNakskov 36-37 
 
 TheHenrich Petersen Shale Machine, 38-39-40 
 
 The Herman Pape Machine 40-41 
 
 Methods of skimming Milk 6 
 
 Methods, the Natural used in different ways 21 
 
 Mechanical process of skimming Milk (The) 21 
 
 Means of producing the Air currents 121 
 
 Nakskov Milk Separator 36-37 
 
 — o— 
 
 Openings of Ice-Houses 11 1 
 
 — P— 
 
 Proportion of Butier fat in whole Milk 6 
 
 Pipes for lifting fluid , 25-27 
 
 Points of a good Centrifugal Separator 79 
 
 Power required to drive Milk Separators 80 
 
 Power required to drive the Burmeinster & Wain & De Laval Milk 
 
 Separators 88 
 
 Requisites of the Natural Method , 7 
 
 Refrigerating tanks (directions for making) 10 
 
 Results of Prof. Fjord's Experiments on the Skimming of Milk 53-59 
 
 Remarks on the different Systems 63 
 
 Remarks on the use of Animal power required in running Centrifugal 
 
 Milk Separators 81 
 
 Roof of an lce-House 107 
 
 Remarks on Ice-Houses = 134 
 
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 Skimming (Different Methods of) 6 
 
 " The natural process 6 
 
 " The First and Last Contents of the Burmeinster & Wain 
 
 Milk Separator 28-29 
 
 Shallow pans 7-63 
 

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