An Instantaneous Butter Maker.

Gisborne Standard and Cook County Gazette, Volume IV, Issue 512, 30 September 1890, Page 3

An Instantaneous Butter Maker.

Stasds science where it stood 1 Only a fortnight ago, some of the most prominent tavans at the Dairy Conference were urging that cream should not he churned rapidly; that a speed of more than 50 revo'utiona per minute was fatal to the making of good butter, and that butter wh'ch “ came ” wi’h less thin half an hour's churning was certain to be of inferior quality, while a lot of the butter fat in such a case was certain to be left in the butter milk. Now, however, these dogmatic assertors find themselves face to face with the fact that at the Plymouth Show a newly invented machine was shown which churned the cream in a single minute at a speed of 50 revolutions per second I Writing last week before the machine had been shown in operation, we hinted a very natural prejudice against it, founded on current scientific teaching. But the actual operation of the machine soon cleared away all prejudice against it, and carried home to the mind of every observer the conviction that this new machine was destined to revolutionise the dairy practice of the world. It is the invention of Dr De Laval, whose separators are now so well known wherever dairying is carried out on a large scale. The Instantaneous Butter Maker, as it is called, is shown to best advantage when attached to the separator, though it is a perfectly independent machine, and can be worked entirely by itee'f. After leaving the separator in the usual way, the erram passes over a refrigerator of a very ingenious design, and in this way the temperature is reduced to a proper point. It then enters at one end of the cylinder in which the dasher ia revolving at a rate of 3000 revolutions per minute. The passape through this eylindrr suffices to churn all (he butter fat into'butkr grannies, from which the butter milk ean t« thoroughly washed out. Only a few turns of the butter worker are then required to produce butter of a texture equal to any that can be produced by the most skilful manipulator. In fast, if the milk be of poor onality, it is quite impossible.that the maker who uses this machine can fail to make butter of the vrry highest quality. The cylinder is enclosed in a water-casing, eo that the temperature of the butter granules (sjrapt low, and they are firm and crisp when they emerge bom the cylinder. By the ordinary process of butter making the maker gets rather more butter from a given amount of cream if the cream has bean properly ripened j but with the instantaneous butter maker the same advantage is got by the thoroughness with which the butter globules ere gathered through the regular and rapid concussion received from the dgsber. It is also true that, in order to suit the tastes of various districts, the butter sometimes requires to be made from cream that h*s been well ripened; but in such a case the cream that comes fresh front the separator can be set aside unt|l it is sufficiently ripened, and th» cream that has come from the separator 24 or 26 hours previously can be passed jnto the hut-tei maker. This wonder* fql churn is fixed to the separator frame, and ean be easily and readily attached to any Laval separator. The Dairy Supply Company, who are the agents in this country for the Laval separators, are also the sole agents for the instantaneous butter maker. As a cheap and very simple labor saving machine, and one that will enable any user to produce, at all timee, a uniform and first class quality of butter, its introduction to the British dairy public afctha.Boyal aho.tr may well ba said to mark an epoch in our dairying history.—Melbourne Leader.