ON DAIRY FARMING.

BY W. K. HULKE, ESQ. No. S.— THE COOLY CREAMER AND THE CENTRIFUGAL SEPARATES. The rival of tlie Schuartz system is the Cooly creamer, differing from the former by the substitution of cold water for ice, and by so doing opening a larger field for its operation. For a description of the Gooly system I cannot do better than give the following extract from the report on the commerce of the United States, and the rapid progress of the dairy interest, furnished to the British Government by Mr. Victor Drummond, Secretary of the British Legation at Washington, dated 1878. Mr. V. Drummond says, " The old system of setting milk in shallow pans is now practically denounced in the United States, and the deep can system has gained the approval of the leading dairymen of the country. Under the Cooly system the ' new milk is strained into cans 20in. deep and Bin. in diameter, each covered with a small inverted pan, and the cans are all packed in a closed box or cistern, which is then filled with cold water from 45 deg. to 55 deg. in spring and summer, and from 40 deg. to 50 deg. in winter. A constant stream of water passing through the cistern is preferred if procurable, the pans keeping the water out of the milk on the principle of the diving bell. The animal odors and gases are more effectually disposed of by this process than by any other, for the reason that the covers do not get close down on the can, thus securing a free circulation from the milk into the water through the air confined under the cover. At the same time the water most effectually seals the milk from any contact with the atmosphere by the cans being fully submerged. Under this system it is found that all the cream rises within twelve hours owing to the temperature being kept below 55 deg., and the skim milk is perfectly sweet." The above report is from the highest authority (British Legation), and is confirmed by the leading English, French, and American agricultural papers, besides which the butter made by the Cooly creamer took the gold medal at the Paris Exhibition of 1879.

The first prize for American butter at the Royal Agricultural Society's of England Show, at Kilburn in 1871), was awarded to J. B. Murry, of Now York, U.S., made from cream raised under the Cooly system. At tho International Dairy Fair, New York, U.S., samples of butter made by the Cooly process were on exhibition in fine condition, in rolls of lOlbs. and upwards to lOOlbs., showing the keeping qualities of the butter made under the deep-can system ; and, lastly, at the Minnesota State Fair in 1879 (tho largest and best ever held in Minnesota), there were fifty-seven entries ranging from one to twelve packages in each entry, it carried all before it, the judge remarking "If this butter was made by the Cooly process we recommend all dairymen to adopt it." I must now mention the separater — or centrifugal creamer — a most formidable rival to both the shallow pan and the deep can system. As yet the separater is hardly known, but will, before long, the writer believes, supersede the shallow system of creaming milk ; the advantages claimed (and justly so) by its introducer being so great. The separater, then, is an apparatus for rapidly abstracting the cream from new milk by the aid of centrifugal force. Thus, when any fluid is made to revolve with great quickness in a circular vessel, the heavier particles are driven to the circumference, and the lighter necessarily occupy the centre. If newly-drawn milk be caused to revolve several thousand times a minute, the skim, being heavier, flies to the outside, and the cream, being lighter, occupies the centre. As early as 1859, Professor C. T. Fuch, of Carlsruhe, Germany, experimented with a centrifugal machine for the same purpose ; and in 1877 — some twenty years later— Ledfield developed and patented a centrifugal machine. Mr. E. Burnet, of South - boro', Mass., U.S., in an address delivered before the American Dairymen's Association, stated that he was then working a separater patented by Mr. D. M. Western in 1868. It had a very large capacity, the basket being two feet in diameter, with a twelve-inch opening on the top, and a depth of ten inches inside. He said he was operating on two tons of milk daily, and at 1500 revolutions per minute, eighty gallons per hour passed through it ; and that the most favourable results were obtained from new milk direct from the cow. The following interesting experiments were then narrated, showing the value of the invention : — Mr. Burnet said, "Having thoroughly mixed my morning's milk, 7041b5. were run in the centrifugal, the yield being 851bs. Boz. of cream, or lib. of butter to 19-831bs. milk; 6601b5. of the same quality of milk being set for twentyfour hours in deep cans yielded 321bs. 4oz. cream, or lib. of butter to 20-4 C lbs. of milk." A trial made by a neighbouring farmer who ridiculed this new fangled notion of Mr. Burnett, gave the following result: — 80 quarts of new milk was set in small pans for twenty-four hours (his usual method), in a cold, damp cellar, at a temperature of 55deg., the other half (80 quarts) going through the separater in about twelve minutes, yielded 8 3-6 lbs. butter, against s^lbs. from the pans. Not satisfied with this experiment, a second was made at Mr. Burnett's suggestion, and again dividing the milk, placed 80 quarts in submurged deep-pans ; from this lie obtained b'^lbs. of butter, and from that passed through the separator, (rjlbs. ; thus again proving the superiority to any known system of quickly separating the cream contained in new milk. Since this separator (Western's) was patented, a IVesh claimant for public approval has appeared in the field, known as (x. De Laval's patent separator. This machine has been extensively tried at the Eoyal Agricultural College of Alnap, in Sweden, and has been awarded by the Board of Professors attached to the college — the highest place amongst machines actually known for skimming milk. Certificates to this effect have boon issued to the patentee, signed by C. Hjalmar Nathorst, Professor and Principal of the College, and by Dr. Nils Engstrom, Chemist to the College. It will thus be soon by the introduction of the deep-can system and centrifugal separator, dairying has entered on a new phase, for which wo are indebted to foreigners — Sweden and Denmark, with their splendid Colleges and staff of Professors, making the dairy their speciality, of which I shall speak more fully in :i future letter. My next contribution will con; sist of remarks on diiirv ut-nsils.

Love is sweet, and so is sugar, but sometimes thore is a good deal of grit in both.