Complete Text (Part 7)

amount of cream being drawn into the skim milk by air. This defect is known under the name of ‘ Suction of cream ”, CA a 7 \“ be) J. y Go %a,, v WY aN WZ 4 WV Zz O be < a | od <x > ha ti Oo < = TEST TARGET (MT-3) 12 14 1.25 38 We do not know whether this defect in the Lefeldt Separator has since been remedied. POWER REQUIRED TO DRIVE THE BURMEINSTER AND WAIN AND DE LAVAL MILK SEPARATORS. We now give, in tabular form the result of a series of experiments made by Prof. Fjord to determine the power necessary to drive the Burmeinster & Wain and De Laval milk separators. DYNAMOMETER EXPERIMENTS. Tape No, 15. These figures show the Separator’s own eerie of sels only. . [Spe e .d, revolu- |. tions per minute, With the use of Steam Lbs. of milk | Power. per hour, Horse Power required, <A NRARE vee NN Nh ce es ee te + tart ee | en erates ecm | a Burmeinster & Wain’s Centri- fugal (:mall size), TO 3,000 De Laval’s Centrifugal. ........ 700 7,000 Burmeinster & Wain’s Centri- fugal (SMAI) SIZE) reves coeoeeees AS) | 2,400 De Laval’s Centrifugal ........ | 450 5,600 { Taste No. (6. This table shows the full consumption of motive power, horse power and gearing g included. With the use of Horse | Lbs, of milk a speed, revolu- | tices Power tions Pp ywer, yer h ur, ¢ per no per minute. | required, | A | S| Ls | Burmeinster & Wain’s Centri | fugal (Small SIZE) csee ceoverees 70 3,000 0.88 De Laval's Centrifugal . 7,000 | Burmeinster & Waia's Centri- fugai . iA 5 2,400 | De Laval’s s Ce mtr ifug ral 5,600 Bite —- sexientiercemnnsctnceaegiinensin esi “se eee Ce te EES LEN CEN «casaea nantly « trea 1s ae sealing ene aot ace A A ee ney nes PTAA atin om ne 89 The experiment, with the De Laval machine, running at a speed of 7,000 revolutions per minute could not be carried out with a common horse, as it was unable to keep up the speed, the power required being calculated to be 1.20 horse power,—0.80 horse power is reckoned to represent the outside amount of work that we can expect from a horse, if the strain is to be kept up for some time. Therefore, an inflow of 450 lbs. of milk per hour, and a speed of 5,600 revolutions per minute, must be taken as the maximum capacity of De Laval’s separator, driven by horse power. Experiments showing the reiative merits of the Burmeinster & Wain and De Laval Milk Separators, as regards Speed, Consumption of power, Percentage of butter fat in skim milk, and inflow. Taste No. 17. Same quantity, of milk worked | Urequal o consun mpt tion of motive per hour. pn ett ee nee a tence ‘lpe rcentage of Fat inthe Skim Milk, In all the milk skim’ed iin one hour. In special |In 200 lbs. | | trial, of milk. ist Series, 450 lbs. per hour. | 2,400; power, 0.63 h. p.... | | A—Burmeinster & Wain......Speed, ‘ | B-—Laval..Speed, 5,600; power, 9.81. | 2nd Series, 700 ibs. per hour. A—Burmeinster & Wain......Speed, 8,000 ; power, 0.88... rere} 030 0,22 0.28 B—Laval..Speed, 7,000 ; power, 1.20) 0 29 ) 2 0.29 In the “ special trial ” the De Laval had the advantage, Iu the trial “ In 200 lbs.”, the Burmeinster & Wain had 90 the advantage. In the trial “ In all the milk in an hour”, the results were the same. The general result shows that De Laval’s milk sepa- ator requires 29 per cent. more power than Burmeinster & Wain’s in the first series, and 36 per cent. in the second series. Taste No oe —— . oon eee mnns sete eee The same qu antity “of ‘milk ‘worked Same » consumption of motive per hour. power, sunlit iaienatediiabeetenieahilaetpainienvcanyciiiaieatnioantternaann cis ephamnpnenanaabieaennogtati | . P ‘ ‘ Percentage of Fat in the Skim Milk: | Tn about In all the 1200 lbs. of |milk skim’ed in one hour Special | trial. 3rd Series, 450 /bs. per hour. A—Burmeinster & Wain...... Speed, 3,000 revolutions; 0.81 hors: ag 45 B——Laval.. Spe ed, 5.600 revolutions; 0.81 HOPS POWEL ...s00 eevee coeereees ba 4th Series, 600 lbs per hour. | | | A—Burmeinster & Wain .....S8peed,| 2,950 revolutions; 0. 83 horse; power 0.23 017 B—Laval.. Speed, 5,600 revoiutions ; 0.83 horse POWER cesar reseeesee sevens 0.38 0.36 cece ener eet a A LC OL TT ACC CT CT In this case Burmeinster & Wain’s milk Separator had the advantage all through. In the special trial, Laval’s milk Bepayetor leaves : In the first series, 7; or 64 per cent.; in the second series, $$ or 65 per cent, more fat in the skim milk than Burmeinster & Wain’s. These differences correspond to 1}and 24 ozs. of fatty matter in 100 lbs. of skim milk, and show, in reckoning 9i 25 lbs. of milk to a lb. of butter, that Burmeinster & Wain's milk Separator gives from 2} to 3% per cent, more butter than De Laval’s. Taste No, '9. ~ Unequal ¥ work per | ‘Equal consumption of motive hour. | power. 2 ceocpusnerenprenssteneaganenaanecstan ae aenetennenennat Percentage of Pat in the Skim Milk. | In all the jmilk skim’ed trial, | of milk. in one hour, ceetpeeceinneincecitastitacmseipeest cA eta eatisectsmeecntat tnt ninnntoee dt/i Series. Power for each, | Special! lin 200 Ibs} | Separator, 0.81 horse power. | A—Burm. & Wain...Speed, 2,875 re- volutions; work, 565 lbs. per hr} 0.21 B—Laval..Speed, 5,600 revolutions ;| 0.25 0.24 work, 490 Ibs. per hour.........+.. | 0.24 These ‘loa experiments clearly show that, with the same amount of motive power, the small milk separator of Burmeinster & Wain can skim 115 lbs., or about 25 per cent. more milk than De Laval’s, and leave much less fat in the skim milk. And with the same completeness of skimming and the same consumption of power, Prof. Fjord says, that Burmeinster & Wain’s separator can skim 150 /bs. or 33 per cent. more milk than De Layal’s, Summing up, the result of the comparison may be shortly described as follows :— ist. With the same completeness of skimming and the same quantity of milk worked per hour, De Laval’s separator requires one-third more power. 2nd. With the same completeness of skimming and the same consumption of power, Burmeinster & Wain’s small (B) separator skims one-thisd more milk than De Laval’s. 02 3rd. With the same quantity of milk worked pe. hour and the same consumption of power, De Laval’s leaves 64 to 65 per cent. more fat in the skim 1eiik, The same report shows that Burmeinster & Wain’s large size separator requires 14 horse power. HOW TO SKIM HOT MILK. Milk fresh and warm from the cow, is in the best con- dition to yield its cream by centrifugal force. If it is allowed to cool, it leses a part of its cream yielding power. If run cold into the Separator, other conditions being equal, a larger quantity of fat will be left in the skim milk. Nevertheless, when milk has to be transported toa creamery it is impossible to avoid cooling it, because it is transported only once a day. The loss caused by cooling the milk can be avoided by following carefully the following rule : lo Aerate the evening’s milk ; 20. Cool it to 60° Fahrt., and keep it all night ia cold water , 380. Bring it on the following morning, with the morning’s milk to the creamery. It is better to bring the two milkings in separate cans. At the creamery, weigh the milk, empty it into a vat, mix it well in order to have it of uniform richness, heat it up toabont88° Fahrt.,and pass it through the separator in this condition. The operator should cool the cream immediately on its discharge from the separa- tor to 45° Fahrt. (1). (1) It must be borne in mind that the cream is cooled to counteract the injurious effect of healing the milk. Therefore the higher the milk has been heated the lower the cream must be cooled For every degree higher than 88° Fuhrt, cool another degree below 45° Fahrt. 93 Any neglect to cool the cream will be attended with various disadvantages. lo. The cream will contain an extra amount of cheesy matter, the effect of which is to injure the quality of the butter ; 20. It will prevent the complete churning of the cream, thereby diminishing, the quantity of the butter. HOW TO SKIM COLD MILK TO THE BEST ADVANTAGE. When the operator is not pressed for time, he can skim cold 1 i k nearly as well as warm milk, by diminihs- ing the flow about 4, or by increasing the speed pro- portionately. We give below a table with experiments on this subject. A quantity of evening milk amounting to 1350 Ibs. having been well mixed, was divided inio three equal parts of 450 Ibs, 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 milking gave 3.72 lbs. of butter, there remained in theskim milk, three and one fifth ounces of butter fat. The milk skimmed, alter having been cooled and heat- ed, gave but 3,51 lbs. of butter and, singular to say, the same amount three and a fifth ounces of butter fat re- mained inthe skim milk. It should have left 64 ounces. But it was discovered that the portion of fat which +4 —_ —— ee ‘SsOUNO FE "SZ0 SOUL, ‘sgouno $¢ | “‘SUIUIOUL 1xXoU 8 SUlUaAT | 2 ae aa = ‘ | ~ om ot to | Sasa " ) s or, tp os = i r~ i. Sn PS —— — ™H to, = o+ ad 7 | ey 2% —f— | 0 Sa a << “J | ase gs ge (3 ln or, : i > ~ _ — a ~> if op>osd oS ee i | oa ~~ «2 ~~ 9 j i j ~ — > ea eos | aot x Be mS it SO _ = © = “D> | Sty { ») oc = VY i | se } o =e Se CY i a teed if oS oS ~~ — sc ' SOas oor ' 2 Qs 3A — - a co BS = — POULWITYS YprUT “MTIK DIOHM JO ‘SAT ONT | WOUd GANIVIAO “WIIN WINS FHL |} NI Lig LYA WALLA AO ALILNVAYH 1 = ts 0% “ON ‘Surui0ul yxou pounnrys yt = g SUA | | “SMTA ATAVL 87° Fahrt. =. oS as 0 oo, te } ; 50 == i ~~» a ' Be Boi: ee = ee fe 2s i Ys omc | @ fx 5 Ss j ane eS ° oo 35° 4 60 ov SEO. Do wD Ses ~~ os — ot - Immediately after milking. Temperature of milk, | i AO | ‘SaI Q0T WOodd WALLA JO sannog Noy 1ad sq] OCF 95 could not be accounted for, 84 ounces, had been lost in churning. It was found in the butter milk. This loss was due to the cream not having been cooled as it left the machine In another series of experiments, where the cream was immediately cooled, there was no loss in the chur- ning, and the heated milk gave as good a yield as the milk skimmed immediately after milking. What to do with the skim milk, a In places where large creameries are established, the question naturally arises what to do with the skim milk. The answer to this question must vary to a certain ex- tent with the locality. In this country I do not think it is advisable to con- vert the skim milk into skim cheese, at least at present, because : lo. The demand for skim cheese is yet very limited. 20. The methods for making skim cheese are not gene. rally understood in this country. 80, The making of skim cheese, as generally made in the United States and Canada, is liable to destroy the splendid reputation of Canadian cheese on foreign markets. (1) We think, the best thing to do with the skim milk, is to use it as food for calves and swine. We give below our reasons. ; lo. We import large quantities of po. k. 20. There is a large demand for pork and heef in Eu- rope. 80. 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. (1) We do not find anything objectionable in skim-cheese, if it is made and soid as such. In Holland and other European countries it bears a special form, by which it is easily distinguished, ee 8 Th ts) l- iS le TED CONSTRUCTION OF ICE HOUSES OF ALL KINDS AND DESCRIPTIONS, WITH A CHAPTER ON FREEZERS, ROOMS AND CELLARS FOR COLD STORAGE, The Construction of lee Houses, The information contained in this chapter has been compiled from the best foreign and American authorities, and from our own experience; and we have no doubt, it will prove of some interest to dairymen and farmers. GENERAL PRINCIPLES. Water freezes at a temperature slightly below 32° Fahrt. Ice melts at a temperature ever so little above 82° Fahrt. The three enemies of ice are water, heat and mois- ture. Waiter and moisiure are more destructive of ice than ordinary atmospheric heat; at least when the ice is protected from the direct rays of the sun. In building an ice house, therefore. the ice must be protected from these three things. Moisture generally comes from the bottom of an ice house, and heat trom the sides and the top. Moisture in an ice house may be produced by two causes: by the atmosphere and by some defect in th- bottom of the building That which is caused by the atmosphere must be car ried off by properly constructed ventilators ; that which comes from the foundation, must be carried off by guod drainage. SIZE OF AN ICE HOUSE. For dairy use it will of course depend on the quantity of milk, cream and butter handled daily. We can give no special rule, but the following figures 100 may guide farmers and dairymen, as to the size of the buildings required for their special wants. In an ice house, where the ice is packed closely, ice men generally allow about 45 lbs of ice for every cubic foot of space, or 45 cubic feet to the ton. Where the ice is loosely packed, they allow about 40 Ibs of ice for every cubic foot of space, cr about 50 cubic feet to the ton. Table showing, in cubic feet, the quantity of ice required for setting milk 24 hours, in single sided tanks, ac- cording as the ice is closely or loosely packed. NS TI sorareanee ep Hate eymanndananiiocdpeniancn teases 1 From May to November or 00 days. [ce c losely pac cked | “Tew loosely packed lor at 45 cubie fret) | op at 50 cubic feet |'o the ton, about''to the ton, about 45 ibs to the cubic!) 40 ths to the cubie | __ foot. ll__ foot. | Gunie | toon | Cuble | tone 100 Ibs of miik or ream per day|} 270 |. 6 Tf $08 J. 4 W0« « | 540 2 |} Goo 2 300 “« ae : } 810 18 | 900 | 18 400 ‘“ “ || 1080 24 1200 24 500 “ “ |} 1350 30 1500 | 30 600s “ « iT 1620 | 86 {| 1800 | 36 700 « " se 6 1} 1890 | 42 i 2100 42 800 « ne “ + | 160 48 } 2404 48 900 « “ ae if | 2430 54 =|} 2700 o4 1090« “ “ ‘“ || 2700 60 | 3000 60 2000° H es | 5400 120 | 6000 120 ee a ree a Senna ee a term me nem ene a See ne an em ean ee Rte ne A eee eee In order to fiad ont the storing capacity of an ice house multiply the length, width and height together, the result is the capacity in cnbic feet. By dividiny the number of cubic feet by 45 or 50, the capacity in tons is obtained. Thus a house 10 feet long, 10 feet wide and 12 feet high == 1200 cubic feet. This divided by 45 or t it 3 fn oO OD i i i j jv1 50 according as the ice is closely or loosely packed gives 26% or 24 tons. Other things being equal, the higher an ice house is built, the better the ice keeps. We give below a few figures on the dimensions of ice houses. We do not advise to build an ice house smaller than 8 x 8, 10 feet high, inside measurement. Storing capacity of ice houses of different sizes. Length, width, height, Capacity in cubic feet and tons, in feet. ee siflealiienSsseeaie eed Cubic feet. | Tons. “10x 10x 10 1000 | Teese i2x 12x 18 | 1872 | Al} 12x 15x 15 2700 60 12 x 18 x 16 | 3456 77 20 x 20 x 16 6400 142 SHRINKAGE, In deciding the question of size one important thing must be considered, that is the waste known as shrink- age. The larger the ice house, the less waste in proportion. In a well constructed