,v«>.. IMAGE EVALUATION TEST TARGET (MT-3) 7 / o A (A 1.0 I.I 1.25 i 1.4 Ifl^ IIM ■^ 1^ III 2.2 IB ..n Hill 2.0 1.6 V] <^ /i 7 •'c>l e. -^ ,V -4^ V ^\ ^^^^ : CIHM/ICMH Microfiche Series. CIHM/ICMH Collection de microfiches. Canadian Institute for Historical Microreproductions Institut Canadian de microreproductions historiques 1980 Technical Notes / Notes techniques The Institute has attempted to obtain the best original copy available for filming. Physical features of this copy which may alter any of the images in the reproduction are checlted below. □ Coloured covers/ Couvertures de couleur Coloured maps/ Cartes gdographiques en couleur L'Institut a microfilm^ le meilleur exemplaire qu'il lui a 6t6 possible de se procurer. 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Un des symboles suivants apparaTtra sur la der- niire image de cheque microfiche, selon le cas: le symbole — ^ signifie "A SUIVRE", le symbole V signifie "FIN". The original copy was borrowed from, and filmed with, the kind consent of the following institution: Naticnai Library of Canada L'exemplaire film6 fut reproduit grAce d la g6n6rosit6 de I'dtablissement prAteur suivant : Bibliothdque nationale du Canada Maps or plates too large to be en^\V TO VSK IT, AND A ClIAI'TKR ON TIIK CONSIKIJCJ ION iiK ICU liDUSKS, ROtJMS ANn CKl.I.ARb l"OK COl.U STOUAC.E r/h»»lrnh'tl nit/i 5o enffrnrinffS :Bir S. IS/i:. BJ^T^I^E ; A J>grrt."g.(g:^»j_i, ■'■ •_ .^ MONIRKAL EUSf<:BE SENEGAL .V FILS, PRINTERS 20, St. Vincent Strkft iH8r» mp.. >. ... >:.....; .,: .. • . ......... ., .. ' V I' ' . ' ' J ' > P. 'i WORKS ON DAIRYING ay S. 3V1. 'HJkJElTi:B2. Ref/nrt on the mamifadure of butter in the principal dairy farminfjT countries of Europe. Published by the Ai^'ricuUural Department of the Proinnre of Quebec in 1881. CREAM RAISING BY THE CliNrUliaiUAL AND OTHEH SYSTKMS, oompared and explained, with a full desciiplion of the plant required and huvv to use it, autl a ohapti^r on the consliMiction of ice houses, rooms and cellars for cold storage. Illusttaled with 55 enyruvings. Phice : 50 cents. Buijnu : $1.00. THE CONSTRUCTION OF ICE HOUSES of all kinds and doscription?;, with a cliapl<^r on ri'<;e/.i'rs. cold bloro rooms and cellars foi cold plor.ijfo. lllusirated wilii 15 enj^ravings. Prh'.k: 25 cents ESSAY ON BUTTER MAKING, conlnining a full explanation of the elf^'cls of "Low Cooling" on tlie •' Aroma " and keeping qualiiios of butler. Price : 25 cents All those works will be sent, post paid, on receipt of price by addrfssiug S M BAIUIE, Montreal. Consialtirig dairy specialist of the Danish School, will s(!nd by nt.iil information on any subject connected with dairying on reception of from 25 cents to %l 00 according to the value of information rt'fjuinid. Lntlers containing a postage stamp otdy will no moppi be answered, If the amount sent is considered uusulU'ient, it wdl bo remilled with the letter. S. M liAltUK, Montreal. -js/ljl:rt' j>^2>Titbods, coming- into general use, the batter industry is destined lo great development. Capitalists and dairy investors will lin'l it to their advantage to have a book by means of which it is possible to form an accurat(5 idea of the f)resent stare of the industry. From the numerous tables given in this work, it will be easy to detennine the different yields of dilferent method^;, and ascertain which to use in given circumstances. This work i;? divided into live parts. The Hrst part defines and cla.s.silies the different methods. It contains a d«*scription of the pl?nt neccssaiy for each, with instructions how to u.se 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 diilieult 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 lor cold storage and freezers, and of the storing and keeping of ice or snow. We cannot conclude without ofFering our sincere- thanks to jVlessrs. H. 0. Petersen & Co. of Copenhagen, J. D. Fredericksen of Littlefalls, N. Y., Henry Wade, {Secretary of the Agricultural Bureau of Ontario, the KiiickerDocker Ice Co. ol Philadelidiia and W. O. Wilton of Hamilton, Out. who have kiiully placed the murerial collected by them at our dispi>sal. Cfeam Raising bj tlie Centfifugal and olhef sfotems. MILK. " Milk is a fluid in which float about numbi^rs of globules : these consist of fat. When milk is siillored to remain at rest some hours, a largt' i)roj)ortion of the fat globules collect at the surface into a layer of cream." (1) CREAM. The cream or butter globules come to the surface^ b ;cause 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 proporiion 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 tc che surface. In some cases as much as 75 o/o of the cream of heavy millc 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 becom(^s " 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, fowaes Eiemcntury Chemistry. c SKIMMING. In every 100 lbs. of milk there is on average 3| lbs. of butter fat. (1) The great art of skimming consists iu being able to extract from the milk all the butter fat, or any ]>!oportion desired, and this without injuring its quality m the least. METHODS. Many different methods are recommended by dairy- men, })ut 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 fall of temperature, the greater the quantity of cream which rises. The .me 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 shor', oi the freezing point, 32o Fahrt. RULE. Set the milk as soon after milking as possible, and cool it down just short of 32*^ Fahrt. (I) Vs^e say butter fat designelly. If \vt^ ween to say cream, ic would bu necessary to make a J'siiuclion between thick und thin cream. REQUISITES OF THE NATURAL METHOD OF SKlMMINa, The requisites of this method are : lo. Milk vessels. 2o. Ret'rigtiratiug tanks. 80. Ice, or ordinary spring- or well n'ater. description of these uequisite3. 1st milk vessels. They are divided into two classes : shallow pans, and deep cans. SHALLOW PANS. The shallow pans, as the name indicates, er.^ shallow vessels from 4 to 6 in<^hes 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 utelisils 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. 8 DIMENSIONS OF DEEP CANS GENERALLY USED. - OVAL SHAPED. Table No. 1. Contents. Height, Length, Width. . 40 lbs. 60 " 60 " 65 •• 80 " 17 inches. 21 " 18 " 27 " 16 inches. 15 " 18^\ *• 15i " 20 " 6 inches. 7 " I recommend for small dairies, 1st. the oval -10 lbs. can ; 2nd the 50 lbs. 20 inches iiigh 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 res+s 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. 9 Fig. I.— Tho deop round can. I'^ig. '2. — Tlu.' deep oval can. The deep ran used in Denmark has neither covers nor taps, (1) 8kiniming- from the ))ottom with a tap i« not practised in Denmark. A can having no lauoet or tap is easier to clean. A tap, pUiced in a position so as not to hinder the easy cleaning of the milk vessel, is not strictly objectionahle. U/ A cover in notol>jt!clioiiJible\vlieu ilio muiuiHiot'usingit is jn'0|>«rly nndfrstood, 10 THE STRilNERS. The strainers are of wire cloth, and made to lit the cans, (See figs. 3, 4 and o.) F.g. 3. Fig. i. Fig. a. REFRIGERATING TANKS. We give below a description with wood eats, of such tanks or refrigerators. Fig. 6. Fig. 6 represents a smal size cooling tank containing milk cans set in ice. DIKEOTIONS F(m 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, cat straw, saw dust or chaff. Charcoal is the best. If straw b9 used, it is necessary that the tank be watertight, or damp proof, because if the water were to leak thronsrh, it would soon cause adisagreablesmell. u Otherwise make a water tiglit box. Bind and stenr^y the angles with iron plates. Line with zin<3 or tin if convenient. If you do not line, a coat of varnish or paint, should he 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 uso 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'' 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 (invside measure) higher than the cans used. It should be 4^ 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 llnd the height of a tank, add 4 inches to the he'^rht of the cans to be used. To find the width of a tan M 4^ inches to the width of the can. To find the length of the tank muitipJy 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 All oviil < ail 17 inches hiuh, Ifj inrhon lomr and tj inches wide, will hold 40 lbs. of milk. 17 t-4 ^2\ inches-^ IL'iu-ht of the tank, 16^4J = ^'H " -^ Width '' 6 - 6 = :>i 3(5-f- {1 X 5) - 71 inches lenffHi of tank. to V'\g 7 ropresent^ .i horizonJa! vi-nv of a tank containing ujilk cans. Im;^. 8 rejii*e*(Mils n .'.eoliouai view of sunn; tank. 13 Th'i tanks may be oovored or not. It d^^pftu(ls on the room in whi<.h thoyare placed. In a cool rooiii whoro the air is pure and lemperatiire uniform a cover is not st,ri<'tly necessary. Otherwise it would be advisable to i. \ a cover over the tanks. In any case the use of a cover save.s ice SKI.MN[KKS. Skinimintr from the top, necessitates a specially made skimnnr. The skirimors, are round oi ovnl (see fisr. {>). They are generally made of enameled iron, CREAMERS OF DIKFKKHNT UKSrRiPTION. CABINKT "OR UOX " CKE.VMERA There is a great variety of cabinet or box (^reamers, all being modifuations of the deej) and shallow setting methods. They consist in general oicoolini»- paih5 set in a box surrotmded by water, t.ome submerged, as in the Cooly plan, an I others arranged so as to be surrounded with ice and water, or to have ice at the top. Amongst these we lind the following; THE H.VRDIN. Mr. L. S. Hurdin is probably Ihe Hrst man who used deep setting in the United States. In his method the 14 cans are set in a box with doois in front like a cupboard. It has a sh'^lf on which the ice is placed over the milk, Pig. 10.— The Hardin Groamer. and a sink on which the cans are set, and which holds the water dripping from the melted ice. The t^ooling medium is cold air. (See fig. 10.) The Cooly is a round shaped can with a cover projecting Fig. tl.— The Cooly Milk Can. outwards, and so arranged that the whole may be placed upder water. Tt has also a specially constructed tap. 15 This can is oxtonsivelj' used in the United StateKand Canada. Fi-. 12.— Tho Cooly Creamer. THK FKKOUSON. Fergusons luiroau Creamer raises the cream on the shallow pan system. Ice is used on a rack in the iippci part for the purpose of maintaining a uniform tempe- rature. The arrangement for drawing out the pans to «kim is handy, THE LITTLK OEM. In this, the cover of each milk vessel is provided with an opening or ventilator Openings corresponding to those in the covers of the 16 milk v»^nHel8. are made in the cover of the box, in order to ;illo\v lli<' " luiimal odor " to e8(;ape. (St»e fig*. 18 ) fig. 13.— The Litlle Goin CroumiT. THE KELU>CK Tt consists of a pan or tank, ^vhi(•h is divided into two compartiaents an npper and a lower one. The lower Fig. 14-TheKdIog Pan. one is tilled about one qnarter of its depth with pure 17 clean ice. The npper is then filled with milk to the depth oi' 4 or 5 inche? The skim milk can be drawn by a tap at the bottom. We also iind the " Mosely and Stoddard Cnbinet," the *• Woo.ster perfection creamery," the " Exfeisior creamer" *' Dripp milk cooler and creamer." " Bntlcr'fi Cabinet creamery," " Clark's Uevolviiig pan " and many others. The latest plan is to have the cane droppinu' or han* ging into a lower chamb^^r, tnereby avoiding lii'tin*jand slopping. THE " HOME CEEAMER." This is a novelty in construction. The milk is cooled by pumping cold air through it and this is etl'ected 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 th*; air ex- hausted by the pump so that thu cream is raised in vacuo, THE '' MARQUIS PAN '* This is another more recent apparatus for raising cream on le 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 ft rrreat number of creameries. 18 Till'] CKKAM (rVTKEKINd SYSTKM. The main teaturo of tliis svwtein is that each lainiHr setH tht' inilk, in vessels of uniform size and shape, in his own daily. Il is; sWiramed hy the cream y:atherer, who is i'nij)loyed, and sent, ont daily hy ihc LTeHinorv. VKwSrtKLS UKQUIUED TO .SKT THK MlJ.lv. Uound, <>\'al or conii^al nhupcd d»'t']> raiis miiy he iispd. Jhil, far*aers sending cream to one cream«;ry sh(jni, is lixed a gla.^s graduated scale. This scale graduated in inches and parts of inches, indicates the dividing- line between thu 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 iig. 15.) 19 20 Tho main parts of tho Crcasoy ice breaker consiHt of an iron box. })lat'<'3(!l (liiim revolving on a vfirtical axis. This 8eparo,tor differ^? From others in the manner of removing the cream and 8kirn milk. Two cnrved metallic tubes fsee fig. 19) are used which are screwed on and curved around the safety cap of the drnm, without interfering with its working. These tubes draw up the cream and skim milk from their respective receptacles. They are l)ointed at the ends, and are inserted one, in the inside surface of the cream ring, and the other in thai of the skim milk ring (see fig. 22). They are moved to and from the centre of the drum, thery cream of any required thickness (from the consistency of butter almost, to the consistency of milk) can be obtained wh'le the niachine is working. The drum has attached to its inside, three vertical flanges extendi)ig o in<'he8 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 cover is a horizontal fku ring of mt^al which rests on these vertical flnnges ; it does not touch the sidf.s. Its usci is to keep the cream and skim milk separate at the out tlow. 24 o V ~3 3 is o CO at a. ■JO '3 3 -f4 I. I I 25 I I These machines are made of dilierent size8 and capa- cities. Accordini^ to Prof. Fjord's experiments, the A size can skim 12(>0 lbs of milk per hour, with a speed of 1800 revolutions per minute. As the sjxhkI of this Separator has lately been increased to 2300 revolutions per minut<.', it is evident that it can now skim a much larger quan- Fig, ?0 -Tlio Bunn«Mii8ti^r i^ Wain Milk Separator in working order Model, AA tity of milk than 1200 lbs p<^r hour (See Chapt«^v on comparison between different separators). The B size is calculated to make 8000 revolutions per minute. According to the result of I'rof. Fjord s ex- periments, it will skim, VOO lbs of miik 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. ^Mod^d. The latest im})ri)vements on this machine consist of a s])eed indicating apparatus, pipes for lifting lluid, d., 'lonlrolliag furiacl ; c, Sifl'iy Jacket ; F, Cream ; SKVf. Skiui inilk ; (I, Tube fur removing tlio skim milk, h'd into a cheese vat, reservoir, or to a great di^^tance away from the factory or dairy, to a barn, piggery «Src. The cream ma}*" also 1)3 raised in a similar manner, and led into a cooler specially made for this purpose now THE MACHINE WORK;^. The new milk is placed in a milk vat (a, fig. 22) and 28 flowb through th outflow i)ipei 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 flov/s in a constant stream through another tube similar to tube d. PVom the above descri[)- tion it will be seen that once started it works conti« nuousiy until the whole araoimt of milk is separated. THE SKIMMINa OF THE FIRST ANP LAST iMILK CUI^TAINEU IN THE bliPAHATUli. These operations require care and attention. With the Burmeinster & Wain Separator they a^e done in the following inunuer ; FIRST CONTENTS. After filling the drum | 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 sneh a manner as to draw off the cream. Tt must be remembered I hat both the tubes draw oif cream at the beginning. But the operato:' shoiild let the flow from the cream tub<\ run into the cream receiver, and the flow from th(^ other l;9 tnbe (althnnarh it is cream tuid partially skimmed milk) run to the fskim uiilk receiver. TIk' How should now be considerably checked, nnd should romain so until ona fifth (1) of the first contents has been drawn otf. At this point the milk is allowed to enter the drum at the regular How. The tubes arc then ref^ulated so that from 18 to 20 o/o of tlie contents of the drum shall btj drawn oft' in the shape of cream. The machine is now iu full operatiou. THE LA8T CONTENTS. When til" whole milk vat is empty, there remain but the last contents of the drum to be skimm*'d. 1st i'artially unscrew the skim milk tube so as to check entirely thi.' skim milk iiow, and keep up the cream flow until the end of the operation. To displa<'e the last contents, allow an intermittent inflow of skim niilK'. Thequantity of skim milk ne<5L'SHary,i8e(jual to one-hith ol" what the drum is capable of containing while in operation (2). This operation lakes from 10 to if) minutes. A g-reat number of these separators are now in suc- cessful ojx'ration in ditferent countries of the world. The Uani.sh manuiacturers being unable to su])ply (he demand, they are now manufactured in the United States by the Philadelphia creamery supply Co. under the name of Danish Weston, and in Canada ))y Messrs. G arth & (,'o., Montreal, under the name of Hunneinster Sc Wain. This fcJeparator was introduced into Canada in the (!) This oiic-dflli which ffl composftfJ of RPoam and partially skimmed milk, should be thrown buck into the wliole milk vat, to bo skimmed anew. (2) Tho drum of the large size conlaiiis 130 lbs., of i^mall Pizf3, 33 ibs. 80 81*1 iiig of the year I^H^, by a public spirit*^'! g-onHoman of Beau«<\ Mr H. J. J. I)u«.hosnay THE 1)E LAVAL MILK KKPARATOR. Fi'^". 34 skives an outsido. view of the machine when in operation. The standard and bed-i>hite ar«' in one ^^i^ Fig. IZ — Soclional view ofllie Dvi 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. ai 32 Th« crenm and Hkim milk (lows out of this Separator by ihf power ot'j^iftvitation alone, und fiinh i>ower iaiiot sufficient to allow of th(» use of elevating tubeH, to lead ihe cToam and skim milk througli a cooler to their r(3«- pective vessels. Fiir. 23 p-ives a sertional view of this cream se parator, consisting of a steel drum capable of resisting a pressure of 42 atmospheres ; but as these machines are not sent out from the factory unlil they are test.'d at a pressure of 2^0 atmospheres they are perfectly Mafe The machine is worked in the folio winj^ manner. The new milk runs into the bottom of the centrifnij^al chamber a, from whirh by means of a small tube, it ilows to that spot in the drum where the sopiiration of the cream and skim milk takes place by centrifugal force. A tlange fixed to tiie side of the milk chamber, prevents the milk from revolving indepeudeiitly of the rotaliii;,' vessel. The akim milk is forced into thf i)ipe b, it enters the aperture c in the stationary chambtir B, and runs out by means of an exit spout. At the 8;iine tirr... the cream collecting in the centre, rises aloajj the ut.^ck d. escapiiu^ by the opening e. into the stationary chamber C. The opening fc-. m ly be en- larged or diminished at will,, bymenns of a small screw /. placed above the chamber C, to renrulate the amount of cri^am taken from a certain amount of new milk, but this regulation of the density of cream must take place while the machine is stationary. Thus it is impossible to obtain thick or thin cream while the apparatus is in operation. The spindle supporting the rotary vessel is mounted on })earings A, suri'ounded by an elastic pack- ing g, and its lower end fits, in a socket wi, upon the B3 upper end of tliH shaft /, whioh is mouniod on hoarinc^s, and 18 bet iuio motion by a belt or band Ic. The stand D 8U])poith Ihn muohint) wUich r(K|uin?8 no heavy foundation. A small lubricating cup attached to the lowor part of the spindle, gives through a pipe a con- stunt supply of the oil recj[uircd for lubricating the spindle, The railk drum is driven at the rate of 0000 to 7000 revolutions per minute, and according' to Prof Fjord's experimental test, will skim from 000 to 700 lbs. of milk per hour, and leave from O.l'5 to 0.80 o/o (1) of butter fat in the skim milk. This separator made its first appearance in Canada, durinf;- the winter of 1884. It is quoted at $200.00. THE l.EFEI.DT MILK iSEPAKATOR. A fall descrijition of this separator was given in my report to the Mini.ster of Agriculture of the province of Quebec, in 1881, In the same year, it was tested l)y Prof. Fjord, and found to loose 0,8.) 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 skimm»*d com- pletely. We do not know whether these defects have been r'medied or not since. (1) Prom 4 to 6J ounces in tho skim ni'lk oblaiaed from 100 lbs. c,f M'holemilk. (2) This is 13 J ounces 8 34 \v his inn-'hine, tli<^ '^onsisr(?in'y of the rream cannot. h • regi-latt-d while it is in operation. It must bestoj)ped to do so. 3 tA^eu^JUIh Fi.ir. 25,— The Lofelill Milk Separator, v., croam ; /', milk in ])rocoss of separation ; (j, skim milk. J)r yjeisc-hman quotes the price nnd capacity oi" th< Lefeldt separator as follow.s : N(i 0. .'380 lbs. of milk pt^r hour, No 1. ."):)() '* " No -1. 1100 •• " No -A. 10/io , - • '• " No 4. l!2*)0 - " Intermediate motion • . $125.00 . . 24)0.00 875,00 500.00 . . r)25.00 Pv.OO 85 The new model of the L feldl Si'paraLor, (lig. 20) has not to oiiv kiiuwlediiv been thoroughly tested, and we are unable to state exactly, what it can do. jp )I1IW-MIXS Th^ capacity claimed for it is ♦»0() lbs p.T hour. Cost : $22'). THE FEStVV MILK SEPAKATOIl Thi s 8eparator was also described in my report to the Minister of Agriculture, Laval) during the Voslervio-experimontal trial and competition. FiK 8— TIm! Nakskov Milk Scpanilor. Its defects were classitied as {oUoavs : Is^t, The sprinklini^ of cream and skim milk, 2n(L The suction of cream by air into the skim milk. 8rd. Dilfic^uhies in oiling the lower hearings. We understand that some of these defects liave been remedied since. The rnpacity claimed {'a- it is 500 lbs of milk per hour. This machine is made by Messrs. Tux<»ii Si, }Iam. aierich, Nakskov, Denmark. 88 Till-: I-IENHTCII PETERSEN SHALE MAdHIXE. This nuichiiio dillers in fts construction Irom those \vi' hav(» alivady (loscrihed. Instead of a drum revolving on a vertical axis, wc find one or two diinus moving on a lioriziniliil shaft. In this 8ei)arator, the skim milk is removed l)y move- ablt^ knives or shah»rs. JJy the proper use of the shah">rs, thin or thick creara^ may be obtained vvhih- thi' machine is in oi)<*ratioiK l''ig. 59.— The Iltiiiricli PelerftMi rii.ilt! Machine. (rivat modifications have lately been made in (he construction of the whalers of this machine. Fig. 30, Fig. 31 Cuts No.s. .30, 81 and '42, reprosent details of the shale machine. 40 The new shaliiipf tuhos arc arraii<:^0(l so as to romove all 1 lie skim milk from i\w drum, at iht} end of tho opera- ti«)ii. This machine, is said to mak«» from 1,(MM) to 1,100 rovoluiioiis per miiiut(\ and to re([uin' IJ liorse power. The capacity claimed tor il is 1,000 lbs. of milk pei Vi);. ;53.— I'oli'.rsoirs Shulo (jiMitrifugal will! new slialirij,' tiihes. hour for a single drum, and :i.(U)0 lbs. for a macliine having two drums. This machine is sold ])y Monlreicht & Co., Hamburg, Germany. Price, 5^825. THE irEHMVN PAPE M.\.CHTNE. This new maaint- Sebastien creamery, province of Quebec. This very simple and useful apparatus consists of a copper box with un im-lined and ribbed surface, some- thing like a wash-board. A p;^rforated spout is placed across this inclined surface at its highest ex- tremity. The box is filhd witli water and heated by means of a steam coil runnimi; through it. The cold in milk falls llirouj,rh a tap from iho. ivccptioii vat into the IMfrfor:«ted npout, it is 8i»read in a thin nheet over the inclined surface, and ])y the time it has reached the other extremity, it has acquired eulhcient heat to ]>e led 44 through a pipe dirently into th»' milk stjparator. TKuh tht; milk its e of tlie separator, which, if necessary, may bo 'extended above the machine (see fig. 22) into this Kig. .38.— FJoril'a Cneam Cooler Tunnel, and flowing through the four tubes, it makes the funnel go round, disiriljuting 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 SO*- Fahrt. before reat'hing the bottom. A similar appa- Iratus may be used for cooling the skim milk.. 46 rUOF. FJOUirS MILK ('ONTU(.)IJJ':ii FOR TICSTJNG MILK. ThJH iiiwtrunn'Ul in (h'.stiiu'd to render f,'reat swrvicoH to our «;ooj)«Tativo dairios, for it can in a few ini)mt.eH show precisely the richiies.s of froin 12 to 24 Hanij)leK ot milk. It ron.sists of a s<'alloped disk of copper wiiirh can ho made to revolve upoutho apiudl*.' of a large Hi/e ceiilrifu- Fig. 39.— Fjord'-; Coiitrollor for tesliii« milk. ^al, or on any other rrtpidly revolving verti(;al pivot. To this disk can be hooked froui 2 to 24 copper tubes. la these tubes ar(» placed graduated bottles liolding samples of milk (see fig. 3!l) When at rest, these tubes assume a perpendicular position and hang down, but when in motion they fly out and become horizontal, liko ihe two at the right of lig, 29. 47 Each bottlo has o]» its nock a sc ulo (livifL»(l into units nnd iialves, from to 12 to iudictiitc at the end ot the ope- ration, the quantity of cream in the milk. Thcsi; bottl«'s are n\iml>ered ho that they may be identified. The tjcparation tiilo's pia<;e by centrii"u.ral fon-*' in ihe milk botth^H, the cream accumulatinLj- in the neck. MODE OF OPKUATION. The bottlew are lirst half filled with the milk t(» be tested, (a mark on thii oulsi(b» indi<'ate,s the hall). Th(* remuinini', tti'a<;e is then Hlled up with hot water to the laark O in the neck, und the whole is hiNited up to 90^ Farhl. When the milk has attain-'d the required temj^e- rature th«.' bottles are phv-ed in the m<'lal tubes, at the bottom of which rul)ber is placed lit ])r»'rfnt breakage. The disk is then made to revolve. Mr Fj(>rde.-^ti mates that 40,000 r"vo!ut ions are n-quin^l to completely sei>arat>' the cn'um. This ii[)p:iratus8iiould not b(^ made to go last'-r then 1200 revoluti'-UH per minute. IIULE. Allow for the time which the disk takes to reach the maximum speed one half the number of revolutions })er minute that is counted when it hiu attained the highest speed. EXPr.ANATIOJf. •o* For the first four minuttvs, while th • machine is ac- quirinsr the required speed, we count UOO revolutions per minute , this f^ives for these four niinul"S 2400 revoiu- tiou.s. There now remain 40.000 involutions, lees 2-tOO to be made, equal to 37,00ia The raa( hiue having acquired 43 its speed is then running at 1200 revolutions a minute Therefore the number of times which 37,600 will contain 1200, is exactly the number of minutes which it will take to complete the operation. This is 31^. And 31^ with 4 added et^nai '6o^ miuutas the iime required. 4s^ Value of dlffefefit sjslems of skimmlngi In Denmark where the importance of the dairy industry is well understood, the government keeps a. stati" of experts of great capacity, constantly employed in testing new system?, as they appear, in comparing them with the old and giving to the country at large the benefit of their expi'riments, 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 t Danish iarmersand dairymen don't invest in inventions, and improvements, until they have ascertained their exact value from the government reports. When the Gooly 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 .1. N. Fjord, the greatest living dairy ex- pert, to investigate this claim and repjrt 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 hours '\ the '• Ice 24 hours ", the " Water at 46' Fahrt. 12 hours 4 60 Ir and 24 hours", the " Water at 40^ l*\ihrt. 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 tim»\ so that all 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, iind prove once more that THE LOWER THK TEM ERATURE, THE LARGER THE YIELD. TABLE No. 2 45 lb. milk cans Proportionate yield of butter Lbs. ul milk to a lb. of butler... 30 lb. milk cans Proportionate yield of butter Lbs, of milk to a lb. of butter 45 lb. milk cans Projiortioiiati; yield of butter Lbs. of milk to a lb. of butter 30 lb. mi!k cans I'roporlionate yield of butter.,. .„ Lbs, of milk to a lb. of bu lter... The milk from Danish cows Canadian cows. to 3 Hi 115.8 27 118 27.2 115 27.2 114.5 27.4 ;ce 32°Fuiu-t 12 hrs setting 96 32.7 96 7 33.3 96.8 32 7 24 hrs settioit c c ■p-3 100 31.G 100 32.2 100 31..') 98 100 32.6 313 Wateiat.4(j"Fahrt. 12 hours setting. " " O = - o u 'J 70 9 39.0 80.7 39.9 f^O.I ;i9 5 80.8 39.8 ?4 hours belting. cfl c -: 89 9 90.2 35.2 3J.l Water at 'iO^Fahrt. 91.0 3i.6 25 33 9 91 1 ,i'i6 96.2 32.7 02.7 33.8 — 96.3 32 7 is somewhat poorer than that from ; 61 It is easy from this table to determine the vahie of these methods. When from a certain qnantity of whole milk the "Centrifugal" extracted 115.» lbs. of butter, the " It.e 24 hours " extracted from the same quantity of whole milk of the same richuess, 100 lbs. ; and the " Ice 12 hours" extracted 96 lbs., and " Wider " (accorfling to the can used and the numbt-r of hours of setting) produced 79.9, 80.1 lbs. ; 89.9, 90.2 lbs. It is thus soon that u>ing' the " Centrifniral " it takes 27 lbs. of whole milk to make 1 lb. of butter. TT.sijig " Ice 24 hours " it takes 31.6 ; '' Ice 12 hours " requires 82.7 lbs. to make a lb. of butter, &c. Another series of experiments was made by Prof. Fjord at the experimental I'arm of ^ >urupp. The object oftln^se experiments, which continued during 12 months, from April. 1881, to March, 1882, was to ascertain the relative butter yield of the ibllowing six systems : ♦' ICE, 10 HOURS ; " " ICE, r.4 IIOITIIIS ; " '• WATER AT .00« FAIIRT, 84 HOURS;" "rSlIALLOW PANS 34 I10UR8;" "CENTRIFUGAL;" •'CHURNING OF MILK." Each experiraonta] day, 609 lbs. of milk were used, divided in th> followinii- manner : .5t) lbs. for each trial by the " Ice, " the " Cold water " and th(^ " Pan " systems; 400 lbs. for the " Centrifugal, " and 9 lbs. lor the " Churning of milk, " methods. The milk was cooled to 33' Fahrt by the "Ice system'" By the *' Cold water " system, setting in de>»p cans, the 62 milk was maintainod at a uniform tomperature of 50'> Fahrt. The thickiuvss of Ihc milk in the "Low pans" ran up to two inchoH,an(l iho milk was maintained at a tempe- raturesufhently low, tokeep it perfectly sw<'et during 34 hours, even in th<^ hottest days of Summer. Each 50 lb., experiment with the " Ice, " " Cold water, and " Low pan " syKtems gave about 9 lbs. ot cream , and ea^h portion of cream was churned separa- tely. One-eight of the cream (or nearly 9 lbs.) obtaimKl through the centril'ugal process, was cooh^d, heated again, acidulated and finally churned. Autter yield was superior to that g-enerally obtained in the " low i)an " butter factories. We give the results in tibuhir form Ix'low. Foi the 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. NoTK. — Tl"i iliinl and fourth docimil? do not always appear in tlie columns of iho tables, but they aro reckoned in tae genoral averages. CO s CO « o to CO CO CO <^ ^ o -1 - jC c^ IT" S$ g 2 a *— • o > y 3 o rr D < 2 CO *Sl o a. i-< >* • J a ^ /^ ; ' •< fc ^ «• 1 ■^ Oi t * ; ta^ a- • : ; 53 < 1 • U C«9 00 Oo iu> ,ii- 0> '-C li*- to »3 -J CO M U CO M M C» CO t J W Cj O.- Oi i-O '— (T. »» (i) — to f* Ot CO • W CJ OJ OJ >— »o • CD to -1 ao CO Ice 10 hou pp ts tS) CO io «o '=; o' 00 o to O bo CO o — CO to Co c>: Oj C< C': U Cc C? O' OC Ot V- '4* J- Jc a. fi oc w f c Ci CO Co Oi CO CO «^ >.:, o o 03 j»- — CO be «o ci' CO -J cj >— c"' Ice 14 hoiuh 3'i h(jiirs M C>: ro '-J 00 bo O' O '..'■ QD CO CO CO CO CO M VO CO CO - .1 C" - I QD t," »* — o; *• 'w 4»- O' «3 o Low 34 hours p^ <-^ tij ra oc *» to c/< -J CO O ■i» CO ib> ■<>■ CJ ■'O CO 01 CO '— jo lo "--o o O C i CC CO C^ OS CO 00 era 'X: 00 C> ■•- ■ ■C- -■* ^ '^ . -. x« fiigal ClinrrT- ing of Milk. t-O tS IS ic to <^ -J o< CC C' ..> 00 to fO c; K» » i '-s to to 'X5 O -J ' J O — • — be — Ci - 1 to O i^ j-3 »c ►a 01 00 OS *• o:. CO -I 00 CO c: CJi «< ivi »o bo b" CO c- ll» ^S CO coo to ^1 f3 fi tO Kl »0 »■ fi - i 00 O O' 'jr. tC «3 '— — t-S 00 0; fi ri I(5e 10 liours Ice 3i Ikau'S 00 CO t-: >-3 C) CC CO .i ,i O 00 - lif C- c» be o •» cj' oj o W.'ll'.M- ut 34 lio\irs til ts to to CO b •to 00 00 t'O to t^ 1^ Co CO ts5 01 r.9 '1^ to 01 >i) >" ►a /i f4) >4 (J O CO c. p oc oc -.1 CO '(fc» i)' i: CO 'tt oc ETow I'uns 34 hour? to to ts >s O: 'O '*• O to IS li' to t-0 K> t^ t-i C; CI' C _*• 0» CP C * i O O O ie- cr- c: tS) >- ra en c/> fO '-^ b> to cn to »0 ^ C» 95 -J ■-■ c -I oc ^j 00 CO ic *• -^ b: i-i Co c c '/J y; /^ 00 O C >i» • 4-- •^ «• itr- ,Gi- lO 00 A- 00 10 00 00 CO — CO -1 y. 00 00 y. oc cc oc J^ CO x» c^ cc .1^ o o o • • o o » fiiyul. Cliurn- inij; of N^iiniBcr 01 Kxperimt'nl*! Tomp'^raluri ofMilkatthf time of sotting. I T. C w a: C '/J 54 S! ffi < 1 *« <> : ■a«il1i*S{ J« O'MfX j J3 ■• - ' » 1 '^ O'tMB 3111W J'* »J"ltlJ.>dui-»X 1 •sm a O • aaooao«9 C» to 50 • O -O iiO .O O CO -- c> 1 1- yr - r- (— .o -o .o CO -o -o siuauiM otlxj] JO .i.<()Uin^ '-f iTJ -fl" ,-*«r ^-tc-^"**!''* r^ -T' CO ,.fl O t- CO - 00 (N 'X) 00 33 O •[T)3nj!Jiuo3 O r- lO c-< r* ct CO c< CO ' " . r: CO '^ ( ~ c-< (T* c^ c-* c ?« C-* c C5I anio 00 irt Oi c CO lO r~- 'rt CO tj* O ■sjnoq ^i; 7-! — ■ '>d co" irt »-' O O O -S — oi StlKfJ Avoq C* CO c-< C«(N:• r^ 'i^ '" -■■'■ CD CO ji ^ eo CO o'j co-*-^«ococococo CO — CO ^ , ,-; rjo — c r? (M o ■IBSnji.iiuoi;) i-« O CO CO eo c^' C ' '«' T « O 00 a. l--'0 ^ «t «f -ir CO CO CO CO tH CD cr ; j^ ./o X - « - CO i-~ o ,_) o sanoif ^£ • *— :» :C C "' c» c< — SUtl,J A\07 CO CO CO ;«ocococococoeoco «o >o -r) .c 11^ '~ 'O f-- -JT OD Bulter IJqw.'I oO'J IB J«l«A\ C^ C-< CO eo CO c^ c-< r' T« e« c-« (N 00 -"I* c : oo 'O o CO -* CO CO -T CO ',< C-» lO • CC 0> CO CO ?♦ C?< C-* — CO o •sjnoii ^g— 001 CO CO eo :coeococoeoirocoeo en .^ — ' CO : 00 M< -o — » 00 O '^• 00 1 -3 O w CO • coi~-cooc5cr5cricjj CO •s.inot| 01— i*^ I n CO CO : CO CO CO C<-j C c c^ c^< • : 1 - : i i r . * ; • ; ffi • : •^ ■ tJ . tu ; f Si:' Eg 5 a x: > T >. e > . p,::- o .: c 3 t- p C c- >■< , a " CJ O c 2 1 c3 c o E: c 3 u c o 65 O as -/3 o a; s :8 o ce Cm W S CO a 0) ii > "3 — a * -* c 00 t-^ x i« r- o CO •* 1/5 00 00 ^' — — O P-* i/3 CO 00 oq c< o r^ o o o s.inoi| »/e sjnoq H* .r cc — ; ?« c: 35 ?* CC '?*•■'■ «^' . t" O C5 *0 M C C^ r< eC r^ d O .o OS ff* ••■_ M »ft oo' o cJ eo •«• i.'S X 05 3S C^ C5 TV W c: C O Zi '-K) O' cc o Oi TO 00 — ' O 10 00 o — o SJiiorj Qi 00 J I - O '1^ 'O O^ ?' T' C' O «~ «I -* i r/i C« C« — — . — ff< CM O p p e* CO lO CO M ■ri C« T' (N O 'a CQ '1I!W -UJrii|D X -•■'• iC -^ o c« o :0 "5 ~' O !■' ro M — o o o o c; o O «- -.9" O p o --; >«i< -xi "O oo o 00 o cj r^_ >ri c« « M r» O O CC "^i O 00 MOT X :r oc 0_ f-* 00 >:. -■T -' cj r:' -j6 'rj ~ O O w2 CT> 3> C5 O UD lO — CO 00 -^ t-- p CO CO co' o o o •sjnoi{ »,g •^ — «T '.'^ T» t- 00 fo lO cr- cs r-' .':' co 50 00 00 OC X TJ 00 CD 00 — o O "' 10 d CO JO r^ CO •— ' — 00 OC X Sjnotj ij; o — o o o o 8 o o o o 801 r-- p <»• o >: -3" o T' -•»• - ro ■-•- CO — fji Cj O^ .7*. C> O O CO so CO p 00 r- o 00 8 8§. CO 00 in ix> — ?» ■>' CO £75 ^ CT; ssoo o := — O o X — ■ lO -fl< ■-■* •-" Til oil - CO •M •« »• M — c M *~^ — I M Vl ^ o a.^ 3 3 3 oT « >. 1 c o 3 o o O i o ^ a: -:: sl: "5 ^*» -^^ C u < -ri < ^ X i O u 2; ^ — . > < o -j; o ^ ^ 1^ c 2 a - * ^ 3 fc. « < > 6t; OS H <: o CQ u o a at > -4 taow _. c O H n a; 01 O ■r- s ♦J CO CQ to JO SujUJiu^o sun,] ,^0T •B.JHUt| vc "J-"iwj «0': IT? J.J|P A\ 00 f- s' --• ■O C-* •<»> "Y* ' —00 ^:> «rt iC O -* ' 00 5^' ••1' •«>• ^ .-: CO c« o o sd •* M C-i •bjnoi| VC— 5>oi a CO t£> CO — ^ C> s.inoqoi— 9''J CO 00 o c« oi ^ (7< — — • •>IIIIV ju auiujnqo 1-- oo lO r-" -jc lO o C3> c. '|t?SiijiJiuaQ 2 CT) «o to •bJiiOll t£ SUBff AVOTf O 'rt -=»• ^» r-' oo' jBjyinAV -'_ 1^ oo — — tc CO oc 00 sjnoii tS— oi>l sjnoq 01 — o^'i o o o c: O O •fl" CT) •>* TO c^' •ec o OS o» iD fO -!1' t"0 •*•»'' rt' (,-< CO vr irt .(^ •<«< trj •iT '!*< § e^» «o tc c «o o c-« C-' oJ -"* ( • o Oi X «r * «PMI w ^ M« «M •— »MI 1/5 1--' f-^ — - 05 r- <^ ^^* •" «- C--< CO c;-* C< C^< I-< CO — o «-' t— ' o C5 oc' o" <* O — - ^( — — — — C« ift O O— 0> CO i-O t- r-" c « CTJ — ' o — o c- 02 o aj r r- c o CD irt — _ 0(0 irt — «■' -5' r-» . X t^ O O -T' O ~ O C O 00 00 OCI^-WiOCCO-Jf'— •* -«■ e^' — « (j# ci ci CO 05 C'"i Cj OV CS i3> Jj Cv 03 _. "^r t- -^ j2 > "!« =: S sis Ss 3 =t) -a S a « 3 t- o o a •s be ca a •o as a a .i C X 4; o Z 67 In table Iso. L, thr* VynsiR of comparison is " Ico 84 hours. " Tlius the tiihlo is read in the loilowiug manner : taking- April when " Ice " 34 hours p^ives 100 lbs. of butter, " Ice" 10 hours giv«»8 only 92,7 lbs., " Water at 50'-" Fahrt. 34 hours " gives still less,83.4 lbs.; "Low pans 84 hours" give 104.8 lbs.; the "Centrifu- gal " gives 113.8 lbs. ; the "Churning of milk" giv( 3 lOb.8 lbs. From these tables the following facts may be gather* ed : lo. A method, v^'hioh 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 70.0 lbs. of milk to make 1 lb. of butter, while by the same method, during the month of August, it took but 27.6 lbs. All the conditions of skimming in both cases were perfei'tly identical. The difference wjjs caused by ''' keavy milky 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 2| per cent, less than that obtained iron 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 skiim- minar : C8 o a i Th3 value of the systems can here be seen at a glance, First cornei the " Centrifugal " ; then the " Churning of 6n milk," and alterwards llio " I( e systom " lor a port of fho voar. During the months of October, November and Dorcm- ber the ' Ice" system being unable to raise n 8ulli< iciit proportion of (he cream, on ac<-ount of the milk being "heavy," it was superseded ]>y the " Low pan " system. This substitution is shown for thes»^ months by means of a dotted line ; the months during which the " lee'' system was used being indicated l 6/io oz ). of butter ... 6 4/io '• " 16/215 " " '/lO V87 i.'Z?. oC butler '^ 92/100 10 88/, 00 2 4/10 nciirly Ve '/6 V-23 Shallow-pans 34 hrs. Oentrifuizal 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 84 houra," ^ of all the butter fat is left in the skim milk, with the Shallow pans 34 hours, i of the butter fat remains in the skim milk and, that the " Centrifugal" leaves about ^^g-. This shows that the Danes find it advantageous to skim the milk very closely. 68 . CONCLUDING REMAUKS ON THE DIFFERENT SYSTEMS (1). lo. Advantages and disadvantacres. 2o. Appreciation of the quality of butter produced by each system. So. When and how to use them. THE SHALLOAV PAN SYSTEM. ADVANTAGES. lo. When large pans arc 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 w^ith advantage in the treatm^at 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 arc also superseded by the centrifugal separator in large and cooperative dairies. Cxood butter can be made from milk sot in shallow pans, but this system ofi'ers the following disadvant- ages : lo. It requires very much time. 2o. " an abundance of running water. 3o. *• much space. 4o. " a coo] specially constructed and well aired room, and a uniform temperature. (I) Sh'" w pans, deep sotting in cold walor, deep selling in ice, and the cenlrifiigal systems, are now in ase in Canada Deep setting in cold water (45 to 55 © Fahr.) is most in use in our private dairiee. ♦ 64 5o. It exposes the milk tc atmospheric f-hanijes, and to tlie 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. To. The cream is apt to over ripen. 80. Daring 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 '" 34 hrs. 9o. In hot weather it ieares 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 dav. The shallow pan system may be used with advant- age, in plae(!S, where no other cooling medium than «old air or cold running water is to be had, and also iu the treatment of heav^y milk, now TO USE THE SHALLOW PAXS. Milk should be set to the depth of from '2| to 4 inche8,(I) immediately after each milking, at a temperature of about 65 ' 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 ri.sing. (I) Accor'ling to tho (emi^orature of the jilace whero it is sot, and th© time nf the milking period. (■2) If the tomperalure of \.hv. room is kopt below 57" Iho milk will rim.iin sweet ;]6 hours. If the twinperaluro ranges from 57" to ^i^ iho milk wdl remain swimH from .30 to ^4 hours. In ap- oase it should bo skimnii'd bolore acidulalion lakes place. C5 DEEP SETTING. ADVANTAGES OF DEEP SETTING. lo. It saves space. 2o. It saves water. 80. If proper means are taken it will keep milk frcf from atmospheric impurities. Deep setting in water at 50" FAirnT. According to the result of Prof. Fjord's experiments, deep setting at 60*^ Fahrt. gave the Y>oorest yield of any system of skimming. It gave something like 40 o;o lesp 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 th.} vessels at least 36 hours. Importance of using ioe 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, 31 hou^ gives from 11 to lY per cent, more butter than cold water at 50° Fahrt. 34 hours — average 14 per cent Thus if we obtain 100 lbs. of butter out of 2500 lbs- of milk cooled to 33" Fahrt., we will get only 86 lbs. out of the same quap'ity cooled to 50" Fahrt. Loss 14 lbs* at 25 cts. : $3.50. Supposing that a farmer keeps 10 cows, and obtains 6G from them a yearly average of 3750 lbs. of milk, or about 150 lbs. of butter. The lossou 150 lbs. is equal to $o.2f multiplied by 10 equal $52.50. Prof. Fjord calculates that to every 100 lbs. of milk ]^ lbs. of ice are required for every degree of heai to be expelled. The quantity \ aries 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 Ibs.of milk just short of freezing point with single sided tanks, with 21 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 Ib.s. of milk (or about the milk ol 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 sec the advantage ")f using ice. ADVANTAGES OF "DEEP SETTING " IN ICE. • lo. It gives a pcrft>ctly sweet cream. 2o. It gives a product of uniform quali' y. 3o. The best butter makers of the world regard deep setting in ice, as one of the bt'st moans of obtaining the finest and longest keeping butter. 4o, It keeps the skim milk sweeter than any other system. t ) (\) 56 cubic feet of ice is a block of cboul 3 fl. 10 inches long, 3 ft. 10 inches wide, and 3 ft. iC inches thick. C7 DISADVANTArnCS. lo. Towards thi; end of the milking period, when milk is heavt/t it will not make a sufficient quantity of th^ cream rise and therefore it must be discarded. (1) Ihd proper method of treating henvi/ milk, is by Khallow 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 tisinsr ice is a disadvuntajri;, hut it is nothins: of the kind the superior yield, more than makt's up for any extra trouble. "VVe 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 stilj warm, strain it directly into the cans, and place the cans in the tank which has been previously hali filled with cold water. Place a ^mall temporary wooden cover over ca'h separ-ifti can. in order to preA'enr any ice from falling info the milk, while the operator is shoveL ing it into the t^uk. The ice should be broken to the size of large nuts, and enough of it should be used to fill the tank up, to * (1) U is nol slriclly nooossiary to discord th*^, vessels provided, milk i» 9el in ihum lo a depth of 2 or :i inches only, during 3i hours at 55*^ F.ihrf. (2) There aro stnoral pails of this kind in tho market A covered milk pail has a cov)etween speed and inflow. The following law was dis* covered : The inflow should vary as the s(juare of the speed. When the number of revolutions which a given cen- triiui^al must make, to completely bkhn a certain quan- tity oi" milk, is known, the number of revolutions, which it should make to skim any other quantity, is found by the ibl lowing 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. > r 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 i linute, desires to know how many lbs. he can skim when running at 3,000 revolutions per minute. * SOLUTION. As 2,400^ : 3,000' :: 450; >' 2,400'' - 5,V60,000 3,0 0' = 9,000,000 5,700,000 : 9,000,000 450 ; >t 9.000,000 X 450 6,700,000 = 703 lbs. In the above problem the given number of pounds was 450. The required speed was 3,000. of which the (I) Th(3 square of a number is obiaine.l by multiplying it by iiself; thus ihe square cl' d is 0, ol' 4 is 1(5, ol 6 is 25, ol' 6 is 36, etc. square was 9,000,000. The given speed was 2,400, of which the square was 5,760,000. Therefore, according to the rule, we multiply 450 by 9,000,000 and divide by 5,760,000, which gives the re- quired result : t03 lbs. We give below, in tabular form, the result of the ex- periments made in connection with this subject. This table will be of value to users of the centrifugal. In no case was the centrifugal to leave more than 25 lbs. of butler fat in the hkim milk (4 ounces). Tabt.k 11. Pounds of milk Kkimmed per hour. Number of revolutions (ne- cessary) per minute 1954 Pounds of butter per 100 lbs of milk 3.75 Percentage of fat in thei skim milk — ' 0.23 lbs. 2395 3.74 0.23 lbs. 2782 3.70 0.22 lbs. This table needs no comments. With an inflow of 281 lbs. per hour, the machine required 1,954 revolutions a minute: when the inflow was increased to 439 lbs., it took 2.395 revolution to do the work, when the inflow rose to 704, 2,782 revolution were ueeessary. Y7 THE QUKSTION OP SPEED IS OF OREAT TiVfPOnTANnR. l*'or exampl<% with a milk liow of 135 lbs. per hoiir, th(; small size Burmeinstcr & Wain's soparalor left a minimum of 2 ounces of fat in the skim milk, but the quantity increased to 5J oiinces, when the speed of the machine fell from 2,410 to 2,287 revolutions per minute^ and to a maximum of G| ounces, when the speed was still further reduced to 2,257 revolutions per minute. When is it advi.saih.e to b\:y a C'EXTinFiTOAL Milk Separator, and wiivt si/.e is it advisable to buy ? It is not, at present, advisable to buy a Oentrifuga\ 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 silford for this operation. ' In large public dairir'S the time allowed for skimming eliould not exceed from lour to six hours. In private dairies the work shcmld be linished in from one to three hours. it is desirable to have at least one large size v^eparato" in every creamery of any im)>ortance. I'rof. Fjord's con- trol centrifugal lor tdlinii; the amount, of cream , in milk brought to the creameiy, is adjustabhi 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. . 73 Table 12. Creameries riM.iuving daily I'rom 4 to 5,000 11)8. oi" iriilk 6 to 8,000 " Nuinb(;r and size of Separa- tors necessary. 9 to 12,000 '* -j)ly to large establishmiMits ; it is better to have tim> or t/u-ee large 8e])arators, than fotu or six small ones. We give below our reasons. lo. It takes less power to drive two large Separators than four small ones. 2o. Foitr small Separators will require far more care in regulating the milk How, than tivo large Separators. 3o. Four small Separators will r<'quire far more care in regulating tlie speed, in looking after, in oiling, in cleaning, than two large Separators. ' . 4o. Four small vSeparators wnll cost more to buy, to set up, to keep in order, and to run than two large Separators. 1^ . - 5o Vonr small Separators require moro apace than two larg-(> ones. ADVICE TO INTrJNDING PURCHASKKS OF THE OENTRIFUOAL. Some one asks which Contrifug-al to buy ? We say buy a g-oud one. Points of a good CENTjiiFuaAL Skparator. ]o. A o-ood Separator .should be safe and strong, and its workmansiiii) perfect. 2o. Its motion .should be easy and steady. 3o. The foujidation should be solid, and ihe 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 simph^ and plain, and the manner of working- readily understood. *7o. It should be built so as to regulate the density ot cream (g 'ting thin or thick cream),, while in operation. 80. It should thoroughly skim the first and last milk contained in the drum. Oo. The separated liquids should be discharged in good condition. lOo. Th(^ machine should be cheap in the first cost, and eh', ap to put up. But the main point is that the machine be good, for a poor troublesome Separator, even cheaf), will be more expensive in the long run, than a good one at a higher price. n i. 1/ 80 DEFECTS TO EE GUAKDl^) AGAINST ]N 'cENTiaKUQAL SEPAUATUIW. lo. Liability to lose speed throug'h any « auso, shak ing tor jjistance. (This is a very serious defect.) 2o. Sprinkling of milk and cream, 3o. SiK'tion of creara by air into the skim milk. 4o. Loss of oil and heating, through imperfect means ol oiling lh(A bi'arings. POWER REQUlPJa) TO PJJN CENTRiFUaAL SEPARATORS. It is oiten supposed that cenlrifugal 8C|;)arators re- quire muower little greater than that which is necessary to start one or two large ones. Of course, in this case, the machines are not all 8tart«»d 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 diiiries where two small separator^ are used the dairyman should provide 3 or 4 horse power. This is more tlum the power absolutely necessary, but it is always wis*- to have some spare power. In large creameries from 6 to 10 horse power is required. bl KEMAUKS ON Tlll<: USIil OF ANIMAL POWKR IN UUNNlNa CENTUIFUGAL SEPARATORS. Ill using- a horsfj to run a st;piirator, it is well to re- member that the strain on the animal depends : 1. On th(i speed of the separator. For example a hoise could easily run a ehurn containinc;' from 60 to 80 lbs. of cream and a small IJurmcinster .Sc Wain separator, at a speed of about 2200 revolutions jx-r mi- nute, while the same horse would have all he could <\o to drive the same separator at a speed of 3000 revolu- tions per minute. 2o. On tln^ time required to perform the day's work. Scmic ['arm«M-s 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 < ould stand. So. On the kind of horse -gear used. 4o. On the speed at which the horse is made to go fl). In order to diminish th(^ strain, use a larger pulley aud decrea.'-e the speed of the horse. With a sweep power, the horse's pace should be regulated so as to cover le.ss than three feet of ground per second. Prof Fjord's experiments wiih th<' 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 | horse power; II) It must not be forgoU,.?(l offhi^ sopai-.ilor, nnd the speed of tlnj horso are two 'lillVrciil things Tho hors« niJiy be and slionld be (if thft work is to la.st a long timoj liaveling very slowly, whilo the muchini; is working very rapidly. 82 "With 2400 rovolntioiiBa minute and to skim from 3 to 400 lbs. per hour it lequires ^ hor^e power. With 2800 revolutions a minute and to skim from 8 to 400 lbs. per hour it requires 1 horse power. TlllNtlS TO BE UEMHMBEllli:!) IN USING A MILK SEPAUATOli. lo. Start the machine slowly, skim the first and last contents according to directiors given on page 28. 2o. Let tiik speed be coNrfTvNT. For this purpose, every centrifugal milk separator should be provided with: lo A speed indicator attached to the spindle (1) 80 that the operator may ascertain th(^ actual number of revolutions of the drum ; 2o A belt strainer, to be used when the mai^hine is losing sp.'ed. yo. Let the inflow be oonstant. For this purpose eomo means of controlling the inflow should be adopt- ed. Prof. Fjord's controlling funnel is the best means we know of (see descriptioi, page 26). 4o. When the speed decreases, DiMiNifaii the in- flow ; wiiEN^ the speed iNniiE.vsEs increase the INFLOW. A decrease of 10 ^/r,, 20 '7o, 30 ^i^ in the given speed of the BurmiMUiiiter & Wain separator, must be at- tended by a decrease of 20 °jo, 35 ^/o, 50 */o in th .; milk inflow per hour. An increase of 10 '^/o, 20 ''/o, 30 '^/.^ in the speed must also be followed by an increase of 20 °/o, 40 ®/o, 70 */<, in the quantity of milk worked per hour, if the same amount of butter is expected from a given quantity of railli. (I) Wo say spmOe an'l 0)1 <.}ie nualri shill, advisoflly, because the rovokilions of the luiler do tiot i-ei^rtsaeat accuratoly the revoiulions of thu drum. P3 60. Skim rnK mimc while WArtivr, Tfthis be inconve- nient, thj milk can be Winncd to 88^ Fahrt. before skim- ming. ()0. For cold milk lot iho inflow be ^ loss thnr the inflow tor warm nulk. It' a machine skims .300 lbs of hot milk in an hour, it will skim 200 lbs of cold milk in an equal time. To. KeKP working PAIlT.-i VKRV WELL OILED. Use for this pur|)OS'' the best lard oil or neat'is loot. 80, 0LE.4N I M. MEDIATELY after using. RELATIVE VALUK OF IJIFFEIJENT CENTIU- FUGAL SEPAKATORS. In determining the comparative value of rival Separa- tors, it is necessary lo. to determine what good skim- minj^ ik; 2o, to ascertain how large a quantity of milk each dparator can skim when leaving a given quantity of butter fat in the skim milk; 80. to see how long these can be run at th«^ir hif»hest speed. In Di'iimark the standard for average skimming by the Centrifugal is, to loave O.lo of a pound of butter fat in the skim milk. (This is equal to a triHe less than 2^ ounces,) In GermaJiy it is O.i^o. (This is equal to a tritlo more than C)l ounces.) We believe that between 020 and 0,25 is th*^ proper standard — that is to say between 3 and 4 ounces. As some of our readers may think that there is not a great di Terence in the value of two mac^hines, whi» h. when skimming, the same quantity per hour leave, the one 2J^ ounces [.15j and the )ther 0^ ounces [35] of but- ter fat in the skim milk, it is well to remark that in some cases, if themilow into the machine which is lea- 81 vina; 2J outkos w^n? incroiiR«*il so as to l(»av«? oi ounces ; the ill IK) w would be iucr«a.s»i(l b(^tvvi}<3U 800 and 400 lbs. an hour. This is a very important c.onsideration and should not be loHt si;.^ht of in buying. We give below the reHult of a series of experiments made by IMof. .1. N. Fjord to ascertain the exact (capa- city of the four u .<-»'! rment ion ed Separators in the fol- low! )»j>" circumstances. [Th«^ Burmt'inster t'fe Wain small and larj^esizi^M, the N-ilsen ik IVtersen andthe De Laval Se])arato.,s.) lo. When each of the four Separators is extractint^ from the milk an equal quantity of cream of the same richncHS, [that is containinu- the same percentage of butter fat] and leaving the same quantity of fat in the skim miik. 2(> When it is desiroid to leav<^ a still larj^er propor- tion than 3 or 4 ounces of butter fat in a ]00 lbs. of skim milk. On paire 85 we g-ive the result oi' these experiments in table No. Vi. We see that du • '^the period from A.pril to July, and for the smallest quantity of milk worked per hour, the dif- ferences between the "minimum" and the " miixiniuni"(l) quantities of butter fat, left in the skim milk, amount to 1, ^jf ozs. and to -^-(j and ^f ozs. durins;- the month ol September. This comparatively small differtmce shows the uni- form reliability of the Centrifugal Milk Separator when properly used. (1) Tlii! tlgures in the column of avoniges are not obtained from the llj?iires of ♦.htj ininiiuiiiii ami ma.xirnuin only, but from a whole sories ofoxpfif'.mfints. 86 lAiJM-; No. i;j. Nitln. — In offtor to nvoiil larj^c fractious, wo hdvu pr(-Ux«.'(l lo lln' numhrtr of ounces th.' sign niinv : when III"! |)rop«ir tlgiiro is n tnlln iess than lh« Kiv<>n one. Wi; hnvc used the .sign plus wlion the proj)ei figure is a iVifli; inoi-'j, ■jr a 2 V - 3 a 3 April mhI July 188-. A Buim A Wains ccnlrifui^nl sill, ill Sl/.i'j I. WO ll)S of milk skiinnuHl pt-r hour 2. /lar) lbs. do do do B 0(* Ijttvai's ccntrifug.ii I 300 Ihs. of nauk skiinrnod per hour 'Z. 4.V) lbs. do do do C Niel«0!i 4 Poterson's centrifugal 1. 49:: ibs. ol milk 8kiaim»}d i«ir hour '2. 810 Ibs. do do iu;ill siz«) I 2'JU iiis ol milk ykiinmoii i)8. per hour, tho small size Bunnoin8t,er & Wain Ht-piirulor left a " minimum " of 2^ 0/.S. jind n " maximutn " of 0^ ozs. ol' Imtter i'ut in the skim millc. With a milk flow of 1,280 lbs. por hour, the largo size Jhirmeinstra- & Wl'ux Separator, lolt a " minimum " of 3^\ ozs., and a " muxirnum " oi CJ o'/.a. ol" butter fat in the skim milk. AVitli a milk How of 1,580 lbs. per hour, 'he same size Scparatoi i( ft a minimum of 9/y ozs. and a maximum of 1£;! 0/.6 (A i»Uv-ierfat in the skiin milk. 1 n average of 'he whole series of oxperiments in the Is^ casL waA Z\ ounces ; in the 2nd 4J ounces, and in the 3 id 11,^ ounces. From ttif experiments made from April to July, the Separators if classified according to efficiency, should be found in the following order : Tahi.k No. : . FOR THR S\f M.r.KST QH' NTITY OF VILT WnpRnn PFR HOUR '. Frar.l o*".! 11). of butter "qt h'H mlOl);i)S. of skim milk. In ounces. Niels< II 41 l( (I II li 0.1 1 [1 15 0.1« \l ozs. Almost 2 023. '2 ^i\o ozs. ■JJ ozs. Avf^rage 0.14 2 2/,g ozs. 87 TablkNo. li. Continued : — FOUTHE LABOmST QUANTITY 01-' MILK VVOIUCRD PER HOUH. NichPn A Pitlfpsun Tlio siiiHll Uiinn. A Wain rh»> Do Laval > 810 ! ,-.'80 i5i) lbs. per liour. •I Average. 0.18 0.27 0.31 0.24 V} (HI noes. 3 n/»6 The avomge quantity of buttor lUt left in the skira milk amounts to '2f\ ozs. in the case of the iirwt lour S(^l)arators on the list, and to SH ozs in the case of the Jtist four. This last Fio-ure is nearly 75''/^ lari^er than the first. It is then safe to say, that an increase of fjO^/^^ in the qutnitity of rnilk worked [)er hour, produces an iiKjrease of1f)'^/o in the amount of butter fat left in the skim milk. This increase amounts to about 1| ozs. of butler fat, und is equivalent to a decrease of 1^ ozs. in the yield of butter per 100 lbs, of milk, that is if the " smallest " quanlity of milk worked per hour gives 4 lbs. of butter jior 100 lbs. of milk, the " la'i^e.st " quan- tity of milk worked per hour gives only ;;.90 lbs. or 8 lbs. 14 ounces, and instead of 25 lbs. of milk to a lb. of butter, it would take 25 per cent, in the second series. Table No 18. The same quantity of milk worked '. Same consumiition of motive per hour. | power. h'd Scries, \bO lbs. per hour. A— Burmeinster & Wain Speed. 3,000 revolutions; 0.81 horsi power B-— Laval.. Speed, 5,600 revolutions ; 0.81 horsepower Mil Series, 600 lbs ptr hour. A— Burmeinslor ci Wain Speed, ^,950 revolutions ; 0.83 horse power B— Laval.. Speed, 5,600 revolutions : 0,vS3 horse power Porceniage of Fat in the Skim Milk- c . I In about SP^^'*^' !'200 1bs. of triai. 0.14 0.:J3 0.23 0.38 milk. 12 0.27 In all the milk skini'ed in one hour. 0.t3 0.25 17 0.36 0.21 37 In this case Burmeiuster k: Wain's milk Separator had the advantage all through. In the special trial, Laval's milk Separator leaves : In the first series, y? or 64 per cent. ; in the second series, jj or ^5 per cent, more fat in the skim milk than Burmeiuster & "Wain's. These differences correspond to IJand 2^ 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^ to 3f per cent, more butter than De Laval's. Table No. 9. Unequal work pop hour. Equal consumption of motive power. 5//i Series. Power for each. Sepamlor, 81 horse power. A — Biirm. & Wain. ..Speed, 2,875 re voiulions ; work, "160 lbs. per hr B — Lnvai.. .Speed, 5,600 revolutions work, 450 lbs. per hour Percentage of Fat in the Skim Milk. Special trial. In 200 lbs of milk. Ill all the milk skiured in one hour. 21 0.24 0.17 0-25 These Inst exi)erimeuts 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 L-ival's, and leave much less fat in the skim milk And ivitli 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. humming up, the result of the comparison may be shortly described as follows : — 1st. With the same complet*^ness of skimmino- and the same quantity of milk worked per hour, De Laval's separator requires one-third more power. 2nd. With the same completeness of skimmini? and the same consumption Df power, Burmeinster & Wain's smnll (B) separator skims one-tUivd mure milk than De Laval's. 02 3rd. Wifh thp pfimn quantity of milk worked pe hour and the same consumption oi powtur, JJe Lival'b leaves CI to 65 per cent. vK>r( I'ut in the skim miik. The same report shows that Ihirraeinster & "Wain's large size separator requires IJ 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 Icses a part of its cream yielding power. If run cold into the Sepav^tor, 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 foHowing carefully the following rule : Id Aerate the evening's milk ;; 2o. Cool it to 60° F&hrt., and keep it all night ia cold water , 3o. Br jig it on the following morning, with the morning's milk to th'3 creamery. It is better to bring the two rnilkings in separate cans. At the creamery, weigh the inilk, 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 shcmldcool the cream immediately on its discharge from the separa- tor to 45« Fahrt. (1). (1) It mMsl bo borne in mind that the cream is cooled to counteract the injurious elTect of /if^Z/nj? the milk Tlii'refore the higher the milk has bi'on heat' d the lower the cream inusi be cooled For every degree higher than 88" Fahrl. cool another degree below 45" Fahrt. 98 Any ne:^lect to cool the cream will be attended with various disadvantages, lo. The oreaiA will contain an extra amount of cheesy matter, the eflcct 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 n ik 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 rnilk 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, one 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 raiiking gave 3.72 lbs. of butter, there remained in the skim milk, three and one fifth ounces of butter fat. The milk ^ikimmed, after having been cooled and heat- ed, gave but 3,51 lbs. of butter and, singular to say, the same amount three and a filth ouiices of butter fat re- mained imho skim milk. It should have left 6J ounces. But it was discovered that the portion of fut which 94 'A ?5 c K < % ^ P d fc 5 w aj H o ^ ^ r/5 k^ ►-( M ^ w m PQ o o C P O O P P o '2 ^. •1—1 ^ I 'fee 2 c fee Cooled to 52^^ Fahrt. in the evening, and warmed to 104^ Fahrt, next morning. Cooled to 52^ Fahrt. Immediately after milkini?. Temperature of milk, 87'" Fahrt. •X3 I. 'bog Cooled to 52^ Fahrt in the evening, and warmed to 104^* Fahrt. next morning. Cooled to 52° Fahrt. Immediately after milking. Temperature of milk, 87" Fahrt. o ft (-1 ;3 o CO OQ N O 30 ■/J O a r— < CO ^» Pi O CO CO CO CO I o 95 conl(T not be nrcountofl for, 8J ounops, had been losf in churning. Jt was found in the butter m:lk. This losa was due to the cream not having been cooled as it lt;ft the machine In another series of experiments, where the creaiu wac; immediately cooled, there was no loss in the chur- ning, and the heated milk give as good a yield as the milk skimmed immedi.irAily after milking. What lo do i\\\i the skim A 111 places where large creameries are established, the question naturally arises what to do with the skim millj. 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 lor calves and swine. We give below our reasons. lo. We import large quantities of po k. 2o. There is a large demand for i)ork and beef in Eu- rope. So, The using of the skim milk in this manner has for result to restore to the soil, in the shape of manure, a part of the fertilizing substances, which had been drawn therefrom. (I) Wo do not find anything objectionable in sklm-cheese, if it is made and sold as such. In Holland and other European countries it bears a special fuim, by which it is easily distinguished. Fa le n is n i- THE CONSTRUCTION or ICE HOUSES OF ALL KINDS AND DESCHIPT10N8, WITH A CHAPTER ON FREEZERS. ROOMS AND CELLARS FOR LiOLO STOHAGE. IS a n I i le a i: ' "I The Cofistfuctioo of Ice Houses. -•♦< The information contained in this chapter has been compiled IVom the best foreign and Ann'rican authorities, and from our own experience ; and we have no doubt, it will prove of some interest to dairymen and larmer.s. QENERAL PKINCIPLES. Water fre«'Zt's at a temperature slig-htly below 32^ Fahrt. Ice melts at a temperature ever so little above 82'' Fahrt. The three enemies of ice are water, heat and mois- ture. Waiter and moisture are more destructive of ice than ordinary atmosph'M'ic heat ; at least when the ice is protected from tlie direct rays of the sun. In buildinsr an ice house, therefore, the ice must be proti'cted from these three things. Moisture generally comes from th<^ bottom of an ice hou^e, and heat from the sides aiid tiie 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 oil" by good drainage. SIZE OF AN ICE HOUSE. For dairy use it will of course depend on the quantity of milk, (n-eam and butter handled daily. We can give no special rule, but the following ligures ' \ iOO may o^uide 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 .ibont 4.3 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 lo the ton. Table showing, in (nibic 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 ofmiik or ureani i)ei' day 200 " 300 " 400 •' 500 '♦ 600 " 700 '< 800 " 900 " JO'JO" 2000'- « «( "ide and 12 feet high = 1200 cubic feet. This divided by 45 or I ■ 50 accordinc^ as the ice is clos^'ly or loosely packed gives 261 or 24 tons. Other Ihings being equal, the higher an ice house is built, the better the ice keeps. We give below a few iigures 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, wldlh, height, in feel. Capacity in cubic feet and ions. Cubio feel. 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 4li CO 77 142 Ji SHRINKAGE. I In deciding the question of size one important thing must be considered, that is the waste known as shrink- The larger the ice house, the less waste in proportion. In a well constructed ice house of 165 tons ca})acity or 7500 cubic feet, the waste should not be greater than 16 per cent, or 25 tons. In one whose cai)acity 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 A.ND DHA.INAGE The house should stand, as much as possible, hy it- self, in a hiirh, 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 ^ 4 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 l)Ottom has been prepared in the manner previously described. Asphalt,; cement or concrete floors may also be constructed. 105 A tight floor shonM slope from two sides to the middle. A small f^roove, along" the middle ofthe floor, receives the water, and conducts it to an end oi the bvdiding from which a pipe carries it to the cold room or dairy. The eud of the pipe should be l)ent in the form of a V, 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 spa(;e between the inside and the middle shells varies, with the sizt' of the ice house. The smaller the house, the lireater should be the inner spare. Th«^ smaller and lower the ice house, the less should be the outer space, or draught cham- ber. # HOW TO PUT UP THE WALLS. . ! FOR LARCE HOUSED. The uprights should ("onsist of stout 8 x 10 posts around the outside, at intervals of 12 teet placed on sills 6 >> 10. On these j)Osts. tlu' 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) \\\> to the eaves. Commencing close at the bottom, nail to the posts and studding on the inside, tongued and grooved board.s. They should be fitted as closely as possible. Upon the inside of this wall stretch a sheating ol felt. (1) \l) Common rooflngfelt, or better Siiokeit's sheiiing consislinf? ofa layer of cemeat between two layers of manilla paper. It costs i ct. a square fool. .1 106 Then place against this papered wall studs of 8 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 ild be joined as closely as possible. The space between the two interior w^alls. known as the packing chamber,should be filled (when convenient) (1) with dry saw-dust very tightly packed. 11 sawdust can- not be had use dry tan, shavings or chaff. The outside space, called the draft chamber (fig. 48) which is in this case 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 afix^rd better ventilation. Some ot the largest Canadian builders construct their walls in the following simple manner : They place on the sills, ux^rights 8 or 4 inches by 10 or 12 inches from S 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 a-s lor large houses, (smaller timber should be used than for large houses.) The diifercnce is that the space for the packing chamber, should be considerably greater, and that for the draught chamber considerably 1 s. For an ice house 15 feet high, the draught chamber should be fcrom 2 to 5 inches. (I) Wlien it is not convenient to fill the space, be careful in boardirg np to uiuke it as ai.*' light as possible, this is known as a dead air chamber. lOY Thns in a small building, the packing- chamber should be about 14 inches and the draught chamber five. KOOK AND VENTILATOKS A good w«ter-tight roof cf reasonable pitch shor' 1 be placed over the walls. "^V^od and fshingle.s are the best niateiials to use. For those desiring a model roof see fig. 48 with description. When Jio air chamber is constructed, two small doors in the gables j^laced as near to the top of the roof as pos- sible will helj. to ventilate. These doors should be FiK i.;. l*'itr. 44. Opened during cool nights to let out the wjirrn 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 A'entilator 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 8 inches, is fixedatthe top. Four pieces of wood 2 x .3 inches, having the underneath beveled, are nailed to the sides of this veniilntor. This gives it a better shape, and increase the current. The roof of the rentilaior, should extend well over the under piece to i)revent the rain from entering. The siz" 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 TO 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 3| square inches to the square foot. This would give a ventilator of 36 x 36 inches. For ai'. i:,e house 50 x 60 the ventilator should be 1| square inches to the square foot of surface. This '^^ould 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. Tn 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 lioor, an opening should be left for ventilation. Its extremities should be about 2| 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 100 each sido of tin? oponinj^ is fixed, wiih good wtout woU varni.sluHl hini^'t's, a Inq), When one of thesn traps is clo- 8ed, oii«i half ol' the opeiiiii!^ is covered. When the two are closed, the wliole is covered. To the upper "^idf of these traps, is fasteiifd a stout rope, which is passed throu'^-h a short piece of tuhe (1) ruuniiii»' throLiLi^li the lloor, for that puri)ose. Hy this Fig. 45. — I !• Imuso ami diiry. — ,V.V, Openings for 1111 ng the houso B, Ice Ixjx. C, Shalt f\ Eulmiio.!. means the trap ran l>e raised or lowered at will from V)elow. Thrs any desired degree of ventilation is ob- tained. At the back ofth«'Si' traps, there should be iixed 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. (I) A tube is used lo preveal tlie dunnage from falling through ihe lloor. no If the liou.s<' is not i<> ))o oponcd fn-qiieiil ly, or in Hinall ico houM'H, a Kiniill box ventilator larg-er at tin; top then at tlie })ottom is sulficiont. It should )><; made to project 5 or «) inches above th<' loit lloor and be provide**! with a cover. g q P o W O o c a o o 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 cafle of a sinjo^le root, the uir from the dranght 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 offt^rs more store room. It is laid on the collar beams. That part of the rool which extends from the eaves to the collar beam is pro- vided vv^iLii an oulsi'lr shell lilled with dunnug.». The ipace lilled 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. 40.) These di- visions oiler 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 lilled with sawdust. OPENINGS. Openinizs in the hi, 'ding 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 largp ice houses one opening 4 feet wide, extending from the top to the bottom of th«' building should be made. This should bj arranged so as to op^ii in sections. \ I 112 «*<)inm Mi'-inu* at tho top. Th»' smnllcr tht»si» sections, the 1«»,S8 the wnst*' of i<*H. Af<'or(liM}»: us th(» housi' is iilled, tln'sc .s«»<'tions which nw like tli" wall, double, aiv filled in with saw dust. • ' Sum// /n)uses. For siiijvll houses an opuiinar. th«' top of whi«h should be on a icv.d with the loft llixn. and the l)ottou« '^s iiir as 1 lf> I / -[(■f> lioiiS'; Willi oulsiil'} porcli. — ij, Ice house. /•', Puroh. possible from the g'round should !)•' made. (See fig". 47 ) It should be provided with double doors. When the icti house is not very high, a good porch should be cons- tructed. (wSee F, tig. 47. and D, tig. 51.) Thus with the construction of a porch as siiowJi iu Kg. 47 anurposes are constructed on the same j)lan as those already described. The only things calling for remark are. 1st. The manner of entering. 2d. The using of the rneltai^e from the ice. 3d. The manner of utilizing che ice for cold storage. 118 I 119 ENTKANCE OF DAIRY ICE HOUSES. When ice houses are built close against the dairy or creamery, the entrance may be made in the upper part, by building in the upper story of the dairy a porch joined to a passage opening directly into the ice house. (See fig. .SO.) It will thus be necessary to open two doors before entering tite ice house proper. A window in the porch, Fig. 51. — Ice house Willi porch. Will, When ihe doors are opened, allow the light to pene- trate into the interior. When the ice house is high, it is convenient t-^ build directly under the opening, between the wall of the i<'e 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 ])rotect it against the blows of the blocks of ice. The shait is closed by means of a trap door. (See fig. 50.) Opposite the shaft, and placed one above the other, v i^ 1£0 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 house--^, or.ico houses completely isolated, an outside porch may be built. (See D. C. lig. 51.) MELTAGE. Fn 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 STOKK 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 ditferences of detail. This prin- ciple consists in placinq; the ice overhead, or alon ^- side of the building ; in some cases in placing it both al^ng 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 uii 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 high»M-. 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 CUIIRENTS. 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 o]>poNite side. One of these openings is called ihe hot air Jtut,\hs, whi(;h should be tilled with saw dust. This wall should be carried to within *7 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. Runnmg 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 'h should be 8 inches, is placed along side of the packed wall. The lowest, which never should be less th:ia 3 inches, is placed along the inner side of the cold air flue, and within a foot of the edge. These stringers should be firmly fastened to the iloor, 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 oi which is against the warm air lllu^ and the lowest point of which is near the edge of the cold air Hue. (t) If the cordi from the traps are arr.inged, so tint they con b') carried to ihe middle of store room, ihe circulation can be increased and the room thoroughly ventilated, by seizing these ropes one ineach.hand, an 1 rapidly opening und closing the traps in succession. 128 Cover this with sheets of zinc, thus produoini; a wa- ter tight floor. The ed^es of the zinc close to the walls should be turrunl up about 5 ihehes. The end nearest to the cold air Hue 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 ■< 2 inches ia placed. The zinuhle <:urn'nt in th*' e-old air Hue, and helps to cause a complete circu- lation. By lookinj^at thf fij/ure it will be He»'n Ihat tin; cold air Hue is carried up to the ceilin^.r Opi'mnu-s in the side of it allow the cold Jiir to descend. A glaiure at the figure will make clear the posit ion of the in«;lin*'d plane striny-ers, which are placed at rijuht angles lo the packed wall, 8 inches apart and serv<* to f(»rm a level surface upon whiuL in a^ in an ordinary buildin-^ We have already described on pages 122 and 123 how the slant is obtained. When the room intended for cold storage is built against th»^ 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 covtjrs 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 wiihoui having the ice hou.se 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 I lie ice honso. The ice rlniiubor should 1)0 <>onsi(l the air to circulate freely. This system is very eflective. FREEZERS. Freezers we constructed in the following manner: The room should be iow. and the smaller the better. 1-27 Tho walls Rhould ho well built, and thick It should W« providod with double d(X)rs and an ant«»-room. The doors should bo provided with weathor strips. Alo ^ the oeilini^, on at least three sides, mak»* an openiiig". Above this opening;, iu the ice chamber, lit a water tii^ht tronuh, I'rom the bottom of which, nt inter- vals, pipes should be run into the chamber below. The diameter of these pipes should be cqu.l to that of an ordinary stove pipe. Th<^ lower ends of these pipec should l)e conical in form and c me close to the floor. They should bo connected at their lower ^^xtremity with an outlet pipe, to carry oft' the meltage from the ice ; The flfreater the decrn.'c of refricr*' ration required, the greater should be the number of these pipes, and in some cases it is necessary to run a certain number from the midlti of the ceiling, as well as those we have already described around the wails. The centnd one«i may be, when necessary, much larger and if oval shaped are more efl'ictive. 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 havin;^' 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 HOUdES. 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 sutlicieut for the wants of the most exacting family. It may be a frame building entirely above the surface ■ 12' of the ground (bettor .-^till ifsupporiod on posts elcA^ated a lew inches, to be verlain ol gooddniinnge,) Iniilt oijoists 2 or 3 inijhor, with an outer boarding, havinu inside another series of uprights, also boarded, from 6 to 10 inches reuiovtd from the outer shell, and a solid lloor of plank Fill the space between the two wabs with tan bark, saw dust, swamp moss, etc. ; put on a roof of good j)iuh, and the ice house is complete. A drain for w^ater should be made from the lloor, and the pitch oftho root tilled with straw, hay or similar dry porous material. On the roof should l>e a ventilator, the top dv.^fcnded from the rain. The ice should be packed in one solid mass, the sides not reaching the inner w-alls 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 carpe^iters, can put up Buch 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 j)reserving food. It costs but a little to build an ice house, that vriii keep ice the year round, where practical utility only is ^imed 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 < utside. I Jien dugout the surface earth 6 inches deep, and filled in with saw dust, one foot deep, making it G inches above the level of th'i earth. 120 I packod tho ice carefully, 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 throuuh. The result is thni 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 tilled in th(i sawdust in less than two days. Wc had to haul the ice | a mile.(l) KEEriNa ICE IN BARNS. SHEDS OR IN STACKS. I I I IX UAKNS OR SHEDS. Ice will keep in a barn or a shed, when properly pack- ed. In the lirst pla<;e 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 desi'cd 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) Youmaa s DicUouary ol'every-duy wants. 9 1)0 Cut the cakes of ice in the usual manner and pack them closoly, filling the interstices with pound. 'd ice. Pack the outride with a foot of straw, saw-dust or other material, and put np the fence as the pile rir:s. The pile can be conveniently made from 8 to 1'2 feet liigh. Cover the ice with at least 18 inches of saw-dust, or two feet of straw or hay trodden down closely, ranke a roof of boards, or slabs, slanting to the North, sufficiently steep to shed water, and fasten with a few nails. AN lOE 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, or 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. VOR LARGE ICE HOUSES. On running water, cutting a hole in the ice and dump- ii.g the snow into it, is a very good plan. On still, shallow water it is impracticable as the hole will soon fill up wnth 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 181 When the snow is loose, it can often be g-ot 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 iL ife too slow. A good way, to dispose of this greatest of nuisances, is to run it ashore in scoops made for this purpose. ?l 1 1 ; p ' s ■* N 3 5 7 i 1 2 4 6 Ll~^ .« /,, .aU- r:.;::i i a , , ■■ ^ Fig. 53. — fee Uely<^r BliOuld be t»,dzied off, and swept, before the uext layer is yrut oa- In small houses, and cold Store roonis, ioc should j).e closely pa inches thick of well packed straw or hay, is all that is neces- sary to protect ice, in an ice chamber. The dunnage should be replaced when it becomes too discolored and diriy. In small houses, dunnage should be kt'pt in the loft when not in use, and dried to prevent rotting, and liring (in th; case of straw), as it is apt to do, if put in the walls wet. In. large stablishments it is best to have a dunnage house, near the ice house. It should be well sui)pUed with ventilation. 134 STORING OF SNOW. Tn places whore ice cannot be conveniently had, snow may be stored, and used as a cooling agent, with nearly as much advantage as ice. A cubic loot of snow well packed weighs about 48 lbs. The softest and heaviest snow contains 40'^/<5 more cooling pov/er than light dry snow. It must, therefore, be gather(?d when soft and wet, in layers of 4 or 5 inches in thickness, and tramped with the feet, or otherwise well pressed. Tramping with the feet is about as good a means of pressing as any. One man can in a day's work press about 700 cubic feet. Snow keeps just as well as ice. Cover well with straw, hay, or rushes as in the case of ice. Do not use saw-dust for snow. GENERAL REMARKS ON ICE HOUSES. 1st. The ground should.be banked up round the sides of the houses (about 18 inches high,) that the water from the roof may run off, and that the air may not pass under the walls of the house. (See fig. 48.) 2d. A good coat ot lime (whitewash) should be given to the walls and roof. (1) (1) The followif'g recipe for whitewash is considerel one of the best. It is almost as good as oil paint, and will answer on wood, brick or stone: Slack J a bushel of lime, with boiling water, keeping it covered during the process. Strain it and add a peck of sail, dissolved in ^varm water;; 3 pounds of ground rice put in boiling water, and boil to a thin paste ; half a ii). cf y^owdered Spanish whiting, and a lb. of clear glue, dissolved in warm water. Mix this wcl! together, and let it stand for several days. Keep thft wash thus prepared in a keliie, ot pornhie furnace, and when used, put it on as hot as possible with painters or whilewasa i»»iishcs. 1??5 3d. See that the ice is kept air tight as much as pos- sible and to effei't this, close up any chinks or (.raiinies 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 the season, dispense with ventilation in the ice chamber by closing up the aperture in the loft floor, and keep the room close. 5th. If the house is opened frequently, supply the ice chamber with ventilation, to carry off the moisture produced by the warm air admitted, when it is opened. 6th. Go over the house carefully from time to time, and «ee that every thing is right inside, and check anything that may be amiss. The End. ^ 3. LATEST IMPROVED n u H lUU ilRl Any appliance which improves the quality and quantity of the VERY imiiortunt proiluot of our country, »• CHEKSE," shoui hainJling ol nulls by the Dairyman and manuffioture of Cheese by ilie Kactoryman, are olfered to the Public as un advance on all previous articles used for the purpose, and a trial of same is solicited. MACPHERSON'S PATENT MILK COOLER, iERATOR AND STRAINER Will reduce the temfi'^rature of FHKSH WARM milk twenty to forty dtigrees — thoroughlv itr/iin — and at llie same time thoroughly air the ■* n' '*^^ l^il^yi WMJ^ »I I F Jtlfilll tlllM ll\j HJ'. ^IlLLl'^ I.1I1IT7 Lll'^l U Li^ 11 1 J CL 1 1 LIU- milk, which is one of the most important factors for preserving thf milk sweet and pure for delivery at the Cheese Factory ;)r to famili'js in tue city, find at the same time put the milk into the milk cm. Tliis is all one operation, without labour or attfUJtion. Citi/ milkmen are specially asked to give it a trial. MACPHERSON'S PATENT CURD MILL. A machine taking the precedence of all olh'TS, LIGHT RUNNING, RAPIDITN AND QUALITY OF WORK DONE, all commends itself lor approval by practical Cheese Makers. MACPHERSON'S PATENT CURD AND MILK STIRRER A very valuable implement used in the uiaiiuracliire of choese 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 mi.ch better ({iialiiy. A saving of hundreds of dollars has been elfected by us use in one factory. A trial of these articles is solicited, and a sample machine will be S€7it (on trial) to any pari of tk<'. country by applying to D. M. MACPHERSON, Proprietor of Allan Grove Cheese Combination^ LANCASTER, ONTAUiO. TABLU OF CONTENTS. ♦ ' PAGES Ahlborn Milk Ilonler 42 Analysis of the Bull«r Milk 60 Analysis of the Butter 60 Aualyfeis of IhoSkirn Milk 60 Advantages of thr- Shallow Tn System 63 " Di'Hj) Setting 65 « Deep Sotting in Ice 66 " the Crt'am Gathering System 69 " Churning the Wh(»le-Milk 71 " the Cfiitrifugal System 71 Advice to intending purchasers of Centrifugal M»Jk Separators 79 -B- Burraeinsler & Wain Milk Separator 1i Capacity and Spe-d 25 Controlliig Funnel 2'i Pipe for Lilting Fluid 27 How it Works 11 n « It u « tl «« " " " Where Made 29 Best Material for an Ice-IIouse 103 Bottom of an Ice-House 103 Cream 5 Cans (Deep) 7 Can (theOooly) 14 Creamers of Difierent Descriptiun 1.3 '"' " " The Hardin 13-U " " " The Cooly 15 ** " •' The Ferguson Bureau 15 «« «« «« The Little Gem 15-16 "' «' «' The Home ; 17 '• " TheKellog 16 Cream Gathering System (The) 18 Cream Gathering or Fairlamb can , 18 Cream Cooler (Fjord's) „ 44 Centriaigal foi ^e (Definition of the) 21 Conirulling Funnel (Fjords.* 26 Controller for Testing Milk (Fjord's) 46 166 TAliLK OF OONTKNTS. PAQBS. Comparison of the Coolv wilh ollior Systems 19-50 Comparison of tlie CenlriCugul with other Sysloras 51 Concluding remarks on the diUcrent Systems 63 Cabinet GrcannTS. Vats, Pans rtc \^SU Ceptrifugal Milk Separators 23-74 Advice to those intending to buy 7& Points ofa good ^ 79 UeftTiis ot 80 Powr requirerl to drive 80 Things to bo remembered in using HI Value of dilferent 83 Capacity of Milk Separators 84 Gold Milk (how to skim) 93 Construction of loe-Houses 99 Construction of cold Store Rooms and Freezers 120 (Jutting of Ice (The) l.'Jt Cost of Gutting and Storing Ice 133 u II It u II It «« It « (1 II II u l( <1 Deep Cans 7 " " (Oval Shaped) g-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 oO" Pahrt 65 " " (Importance of using Ice) 65 " " (How to use) 67 Disadvantages of the Shallow Pan System 63 «' " Deep Setting 67 " " the Cream-gathering Svstem 6^ " «' the Churning of whole Milk 71 " " the Centrifugal System 73 Defects of Milk Separators, 8^ IH vision of Ice-Houses , 1 1 1 Dairy Ice-Houses 117 " " " (Entrance of) 11^ Dunnage or Isolating Material „ 133 Elevators tor Ico-Houses 116 Entrance of Dairy Ice-Houses 11^ Effects of the heating of milk on the quality of the Butter. 92-93 Ferguson Bureau Creamer , 15 Fairlamb Milk Can IS TA13LE OP CONTKNTfl. 189 fcBca Milk Separator 3r)-36 Fjord's CiJiiliolling Funnel '.".'..'.*.*..' 2G Fjord's Groain Cooler , **,\\\ 44 Fjord's Gojitrolior for T(!Sting Milk '*.'.'*', 4^ Foundation ul" on Ice-House '..'.„'.'. 104 Floor of an Icp-Hoiise '...'.*.*,*.* ,04 " (a tight) "..'..'.'.!.'.'.'!! iu4 " (a loll, 108 Freezers (the corstruction ofi p^s Fiuea ^culd and hotaii) i21-l'24 General Remarks on Ice-Hr uses 134 ~ H- Heavy Milk. It=i causes 5 How to makp and where to buy Milk Vessels 8-7 How lo work the Burmeinster & Wain Separator i7-28 " " ■' " DoLaval Separator , .. .. 32 Henrich Petersen Shale Machine iThe) ;J8 Herman Pape 40 How to uso the Ahlborn Milk Heater ^.. 42-'i3 How to use Fjord's Controller for testing Milk 47 " " " tir Shallow Pans «4 " " " the Deep setting Method 67 How to work ih»- Cream Gathering System 70 How to churn the whole Milk 71 How to regulate the Speed and inflow , 73 How to ascertain ihe capacity of 'a Centrifugal Milk Separator, when running at different Spee'd. , 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 walla of large and small Ice-Houses 105-106 I- Ice Breaker? 19 " ' (The Creasey) 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)....;'!6-87 Importance of Speed 77 ■ 140 TAliliK OF OONTKiNAo. I- Ico Houflf ^ and llj«^ir conglnicllon .. G'-TliMVll l^iiiioiplos... mizp of) .., 8it<5 and ilrainagrt of. Best miilerial for Tho bollom of. PARKS .. 99 .. 99 .. 99 .. 102 .. 103 .. 103 << tl II II *l '• The Fairlamb 18 TABLE OF" COM'}WT^6. 141 FADKS Milk Umtvr (Ahlborn's) 411-41 " 8opuiatora lOnirifiigal) 2.W4 " " The Bunnoinsler 4 Wain l\~2h Do Luval 30-31 Th.j liOlnldt 33-3i-35 The Fosea It u « X 14 Nukskov Milk Separator 36-37 ()|>enings of Ioe-Hou809 11 I Proportion of BaUci' fat in whole Milk 6 Pipes for lifting (Tuid ?o-27 Points of a good Cfntrifugal iScp-irator 79 Power nM|iiirt)d t(M^l'iv^' Milk So|iaratora 80 Power ro'jiiired to drive the Burraeinster A Wain A De Laval Milk Separators 88 Rciiuiji' 3s of Iho Natural Mflliod 7 Refrigerating tanks (directions lor making) 10 Results of Prof, b'jord's Exp"rira(Uits on the Skimming aI Milk 53-59 Hemarks on the different Syslums 63 Remarks on the ui-e of Animal jjowit rfffuircd in miming Centrifugal Milk Sep.irntors 81 Roof of an loe-House 107 Remarks on Ice-House? 134 Skimming (Dilferent Methods of) 6 '• The naturul process 6 " The First and Last Contenls of the Burmeinsler & Wain Milk Separator...' 28--*9 Shallow pans « 7-63 ■sm 142 T'Al' E OF CONTENTS. PA0K9. Strainers 10 Skimmers 13 Shnle CenlriluKal Separator 38 Speed and Inflow 74-82 Size of Milk Separators 77 Skim Milk (What lo do with the) - 96 Size ofan Ice-House 99 Shrinkage of let !0I Silo and Drainage../ 102 Storing of IctuThe) 132 Storing of Snow (Thej 134 / Temperature at which should be cooled 6 Testing Milk (Fjord's apf)arutus for) 46 Tables of Comparison of the dilTerent Systems of Skimming Milk 53-54-55-56 Things to be remembered in using a Milk Separator 82 — V— Value of different Systems of skimming « 49 Value of difff'i'ent Milk Separators 83 Ventilators for Ice-Houses 107 — w— Whole Milk 5 What the dilferent Methods can do, and should do. 62 When it is advisable to buy a Milk Separator, and what size it is advisable to buy 77 What to do with the skim Milk 96 Walls of Ice-Houses (How to put them up) 105-106 =i5.=-:?S->8«3l^ ^"S! The Bufineiostef & Wain Mill Sepafatof, *•*• Another victory for the Burmeinster & Wain Milk Separator at the International Exhibition at Amsterdam (Holland) September, 1884 Vie most celebrated iiiakerx were represented by their best umcliifies. PRISES AND MEDALS RECENTLY WON BY THIS CELEBRATED MACHINE Tho First Prize and two jjokl medals at ihe exhibition of c«'ntrifunal at Aalborg, Denmarli, Oct. 1883. Tho First Prize and a silver medal, at tho exhibition at St. John, N. B., Sejit, 1883 The First Prize and two gold medals at the Amster- dam International exhibition Sept. 1884. / The proprietors of the De Laval machine, not satisfied with the defeat which they had suffered at Aalborg, Denmark, asked for a Jiew trial, which took place ut Amsterdam. Here agnin the Burmeinster ^ Wain cen- trifugal carried off the lirsi; prize. At this exhibition, the superiority of the Burmeinster & Wain centrifugal over all others, was once more clearly shown. This machine, though but recently invented, is al- ready well and favorably known, neaily 2000 machines having already been sold in different parts of the world. It is specially adapted to creameries and large private dairies. It is the only one with which it is possible to regulate the skimming in an exact, economical, simple, and easy manner, and to determine in an exact manner the richness of the milk by ceutrifui.'-al force. The working ofthi.s machine is easily understood and controlled. Two sizes are manufactured : size No. 1 will skim from 1200 to 1600 lbs. an hour; size No. 2 will skim froii; too to 800 lbs. per hour. For further informations address to Messrs. H. C. PETERSEN & CO., P. 0. Box 1379, Montreal, or to Messrs. GARTH & CO., 536 Craig st., Montreal. •m^vim- ! v"rMST=;»r.': .1