Complete Text (Part 2)

CE Re tgcs RS oie Os: 17 clean ice. The upper is then filled with milk to the depth of 4 or 5 inches. The skim milk can be drawn by a tap at the bottom. We also find the “ Mosely and Stoddard Cabinet,” the “ 'W ooster perfection creamery,” the ‘ Excelsior creamer” “Dripp milk cooler and creamer.” “ Butler’s Cabinet creamery,” “ Clark’s Revolving pan” and many others. The latest plan is to have the cans dropping or han- ging into a lower chamber, thereby avoiding lifting and slopping. THE “ HOME CREAMER.” This is a novelty in construction. The milk is cooled by pumping cold air through it and this is effected in warm weather by drawing the air from a well through rubber pipes attached to the pump. The air tight com- partment, where the milk is is then closed, and the air ex- hausted by the pump so that the cream is raised in vacuo, THE “ MARQUIS PAN ” This is another more recent apparatus for raising cream on . ie deep setting principle. In its general appearance itis an oblong vat with rounded bottom, with a cylindrical tube of tin passing lengthwise from end to end through the middle, The cylinder is placed below the cream line. This cylinder has an inner cylinder and pipe for carrying off water. Cold water is forced by a pump through this cylinder and the refrigeration of the milk is of course rapid. This vat, or one similar to it In construction is used in a great number of creameries, Ls THE CREAM GATHERING SYSTEM, The main feature of this system is that each farmer sets the milk, in vessels of uniform size and shape, in his owl dairy. It is skimmed by the cream gatherer, who is employed, and sent out daily Dy ihe ‘reamery. VESSELS REQUIRED TO SET THE MILK, Round, oval or conical Shaped deep cans may be used, But farmers sending cream to one creamery should all have vessels of same size and form. In the side of the can two or three inches from the top, is fixed a glass graduated scale. This scale graduated in inches and parts of taches, indicates the dividing line between the cream and the skim milk, and enables the cream gatherer to see at a glancethe thickness of cream, and to measure the quantity to be credited to the account of each farmer, (See fig. 15.) 19 ICH BREAKERS. } : i? r i 4 Be 4 so ees os < gar inl Mh piss Pa Seis Soe Bee > o= = é a Pe Se sg = Seba jee 3 7 Ri) it a pool ye at exteak . - Zs. ; Re: x Fig. !7.—The Creasey hand Ice breaker. 20 The main parts of the Creasey ice breaker consist of an iron box, placed in an inelined position, over a revolving cylinder, to which steel knives are riveted. [ts operation is so simple that ihe cut is almost all that is necessary to explain its working. The block of tce is placed in the box, it slips aown slowly towards the revolving cylinder, and the steel a _—— 2 > Fee AME ET AER Rs S ne ‘ ee t5e- os z oy i Mi i ul ! a ii i fe c \ ae iv 7 fi UATE ah ha Fig, 18.—~The Creasey power Ice breaker, knives break it offinto small pieces, tne size of which is further reoeulated by a “comb casting,” throngh which the ice falls. (See fig. 17 and 18.) As the knives follow each other ciosery, a sarge cake of ice is rapidly broken, yet so gradually, that a small amount of motive power is required to drive the breaker. Bi: ay i 9 d 4 i 21 DIFFERENT WAYS OF USING THE NATURAL METHOD. While dairymen agree as to the theory, that milk should be set at 98° Fahrt. (or blood heat) and cooled down, they differ .s to the vessels to be used, as to the cooling medium to be used, some taking ice, others water ; they also differ as to the length of time during which it is necessary to let the cream rise ; these dif- ferences, in the use of the natural method. are designated by different names. Thus we have, the “ Ice 10 hrs.” plan. This means, that the milk was set in deep vessels and remained in ice during 10 hours. Again there is the “Ice 34 hours” plan. This, indi- cates that the milk vessel was deep, the cooling medinm was ice, but that the time instead of being 10 hours, was 34 hours. Another plan is the “ Water at 50° Fahrt. 34 hours”. In this case the milk is also set in deep vee sels, the cooling is done by means of water at 50° Vahrt. and the time was 34 hours. There is also the ‘“ Shallow pan 34 hours” plan. In this, the milk is set in shallow- pans, is cooled to 55° Fahrt. and remains at that temperature 34 hours. Still another plan is the ‘ Churning of milk”. This plan, consists as its name expresses in churning the whole milk. THE MECHANICAL PROCESS. The mechanical process consists, in depriving the milk of its cream by centrifugal force. Jentrifugal force is a force of nature, by which an eats 99 —n object revolving around a given centre is continually trying to break away from that centre. If the object, which is revolving, is a vesse] containing a liquid composed of elements of different weight, such as milk, these elements will separate and arrange them- selves according to their weight ; the heavier ones will be further from the centre, the hghter ones nearer. Milk as already explained, is a liquid containing ele- ments of unequal weight, namely cream and a watery liquid somewhat heavier ; therefore if milk is placed in a vessel which is made to revolve, it is evident that the cream, the watery liquid, and any impurities the milk contains, will separate and form three distimet rings. The impurities being heaviest will form the outside one, the skim milk will form the next, and the cream being the lightest of all will be closest to the centre. This is the principle upon which all centrifugal separators are constructed ; the differences between them, are dil- ferences of detail. We shall now give cuts of several of them, with a complete and detailed description of those which are generally used in America Fo ee elon SO ei pie ES I Sa a fe epee cd RPE fi 3) rose 3 Sr eR Cen Bets ee aes 5 ce wes DESCRIPTION OF MILK SEPARATORS. THE BURMEINSTER & WAIN CENTRIFUGAL MILK SEPA- RATOR, KNOWN as DANISH WESTON IN THE UNITED STATES. This Separator, whose action is continuous, consists of a hollow steel drum revolving on a vertical axis. This Separator differs from others in the manner of removing the cream and skim milk. Two curved metallic tubes (see fig, 19) are used which are screwed on and curved around the safety cap of the drum, withont interfering with its working. These tubes draw up the cream and skim milk from their respective receptacles. They are pointed at the ends, and are inserted one, in the imside surface of the cream ring, and the other in that of the skim milk ring (see fig. 22). They are moved to and from the centre of the drum, thereby cream of any required thickness (from the consistency of butter almost, tothe consistency of milk) can be obtained while the machine is working. The drum has attached to its inside, three vertical flanges extending 5 inches towards the centre. These flanges extend from the bottom, almost tothe top. They serve adouble 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 flat ring.of metal which rests on these vertical flanges ; it does not touch the sides, Its use is to keep the cream and skim milk separate at the out flow. i ‘¥ pom “lapio Suryiom wt ‘oyededagyry TRAY YP JaISMIMINg oI—¢] “Big ‘ i a { i) ‘ie =a AS oe PO OE Bete pr aw abhi BESbnE tne Ai late 25 These machines are made of different sizes and capa- cities. According to Prof. Fjord’s experiments, the A size can skim 1200 lbs of milk per hour, witha speed of 1800 revolutions per minute. As the speed of this Separator has lately been increased to 2300 revolutions per minute, it is evident that it can now skim a much larger quan- tT i ANAT i} i ; I ig Fig, 20 ~The Burmeinster & Wain Milk Separator in working order Model, AA tity of milk than 1200 lbs per hour. (See Chapter on comparison between different separators), The B size is calculated to make 3000 revolutions per minute. According to the result of Prof. Fjord’s ex- periments, it will skim, 700 ibs of milk per hour and leave 0.25 070 (1) of butter fat in the skim milk. The B size is built after the AA. Model. The latest improvements on this machine consist of a speed indicating apparatus, pipes for lifting fluid, d.d, fig. 22, and a controlling funnel showing the quantity of milk flowing into the machine. (see bb, fig, 22.) (1) 4 ounces in the skim-milk obtained from 100 ibs, of whole milk. The controlling funnel consists vf a tin vessel 5 inches 5 hieh, to which are attached two conical tubes, through wre) - which the milk enters the drum of the Separator. (See a, b, ¢, d. fig. 21 and b, b, fig, 22). By elevating or lowering two vertical cylindrical rods, placed ‘in the conical tubes 4 2 % ‘ See Bias ee eS SR muy * Baas = SaOP cr Sots wee 8, oS iA Bree Fig. 21,..Controlling funnel, She ie ed RS Sc 3 Speedster Se i s the flow of milk is increased or decreased at will. A graduated scale situated at the upper end of the vertical rods, indicates the quantity of milk flowing per hour into the machine. (see fig. 22). #y 27 Fie. No, 22 represents a sectional view of the drum of the separator and also the milk regulator. It shows how the skim milk, by means of an elevating tube may be raised by centrifugal force, as high as 8 feet or more, and . a ee z Ste a i Se aati Re ei ae eae oat esi lakers Zs ese . oe eg ee F ro es aoe ae ARE MR eS Pan oee me ae x poe Fig. 22.—Section ofthe Separator a, Milk vat; b, Controlling funnel ; c, Sifety Jacket ; FP, Cream; SKM, Skim milk; d, Tube for removing the skim milk, dead led into a cheese vat, reservoir, or to a great distance away trom the factory or dairy, to a barn, piggery &c. The cream may also be raised in a similar manner, and led into a cooler specially made for this purpose HOW THE MACHINE WORKS, The new milk is placed in a milk vat (a. fig. 22) and © ttl 28 flows through the controlling funnel (b. b. fig. 22) into a drum, which revolves rapidly; the centrifugal force thus generated, separates the different substances accor- ding to their weight. The impurities being the heaviest, collect upon the sides of the drum, The skim milk next in weight collects next, and by a constant inflow of new milk, it gradually rises to the top, where . is stopped by the cover and forced into the outflow pipe, by a constant inflow as well as by centrifugal force. The cream collects in a wall upon the inner surface of the skim milk, and flows in a constant stream through another tube similar to tube d. From the above descrip- tion it will be seen thot once started it works conti- nuously until the whole amount of milk is separated. THE SKIMMING OF THE FIRST AND LAST MILK OONTAINED IN THE SEPARATOR, These operations require care and attention. With the Burmeinster & Wain Separator they ase doue in the following manuer : 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 such a manner as to draw off the cream. It must be remembered that both the tubes draw off cream at the beginning. But the operato: should let the flow from the cream tube. run into the cream receiver, aud the flow from the other Mint a ees Bis Bg a! dice Cine bea hes eae sik hs Gis ye a pate Rea Le i ay ' 29 tube (although it is cream and partially skimmed milk) run to the skim milk receiver. The flow should now be considerably checked, and. should remain so until one fifth (1) of the first contents has been drawn otf. At this point the milk is allowed to enter the drum at the regular flow, The tubes are then regulated so that from 18 to 20 ojo of the contents of the drum shali be drawn off in the shape of cream. The machine is now in ful! operation, THE LAST CONTENTS, When the whole milk vat is empty, there remain but the last contents of the drum to be skimmed. 1st Partially unscrew the skim milk tube so as to check entirely the skim milk flow, and keep up the cream flow until the end of the operation. To displace the last contents, allow an intermittent inflow of skim milk, The quantity of skim milk necessary, is equal to one-fifth of what the drum is capabie of containing while in operation (2). This operation takes from 10 to 15 minutes. A great number of these separators are now in suc- cessful operation in different countries of the world. The Danish manufacturers being unable to supply the demand, they are now manufactured in the United States by the Philadelphia creamery supply Co. under the name of Danish Weston, and in Canada by Messrs. Carth & Co., Montreal, under the name of Burmeinster & Wain. This Separator was introduced into Canada in the (1) This one-fifth which is composed of cream and partially skimmed milk, should be thrown back into the whole milk vat, to be skimmed anew. (2) Tho drum of the large size contains 130 lbs., of small size, 33 lbs. 80 spring of the year 1882, by a public spirited gentleman of Beauce, Mr H. J. J. Duchesnay THE DE LAVAL MILK SEPARATOR, Fig. 24 gives an outside view of the machine when in operation. The standard and bed-plate are in one 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. u“rilui view of the De Laval Se CGutsice O64 82 The cream and skim milk flows out of this Separator by the power of gravitation alone, and such power is not sufficient to allow of the use of elevating tubes, to lead the cream and skim milk through a cooler to their res- pective vessels, Fig, 23) gives a sectional 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 until they are tested at a pressure of 2U0 atmospheres they are perfectly safe The machine is worked in the following manner. The new milk runs intothe bottom of the centrifugal chamber a, from which by means of a small tube, it flows to that spot in the drum where the separation of the cream and skim milk takes place by centrifugal force. A flange fixed to tne side of the milk chamber, prevents the milk from revolving independently of the rotaiing vessel. The skim milk is forced into the pipe 6, it enters the aperture cin the stationary chamber B, and runs out by means of an exit spout. At the same tim. the cream collecting in the centre, rises along the neck d, escaping by the opening e. into the stationary chamber C. The opening e. miy be en- larged or diminished at will, by means of a small screw f. placed above the chamber O, to regulate the amount of cream 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. [he spindle supporting the rotary vessel is mounted on bearings A, surrounded by an elastic pack- ing g, and its lower end fits, in a socket m, upon the BS upper end of the shaft /, which is mounted on bearings, and is set into motion by a belt or band &. The stand D supports the machine wich requires no heavy foundation. A small lubricating cup attached to the lower part of the spindle, gives through a pipe a con- stant supply of the oil required for lubricating the spindle, The milk drum is driven at the rate of 6000 to 7000 revolutions per minute, and according to Prof. Fjord’s experimental test, will skim from 600 to 700 Ibs. of milk per hour, and leaye from 0.25 to 0.30 ojo (1) of butter fat in the skim milk, This separator made its first appeuwrance in Canada. during the winter of 1884. It is quoted at $260.00. PTHE LEFELDT MILK SEPARATOR. A fill description of this separator was given in my report