Mr E. S. Maunsell’s Cream Separator.

Wairarapa Standard, Volume XIX, Issue 1873, 20 August 1886, Page 2

Mr E. S. Maunsell’s Cream Separator.

— * The other morning our reporter made a special journey to Riversdale, near Waihakeke, Mr Maunsell’s estate, and had tbs gratification of being in time to see the De Laval Cream Separator at work. Mr W. Hoisted, Mr Mauusell's assistant, very courteously explained the details in connection with the machine and its adjuncts. The “ Separator ” is undoubtedly most thoroughly effective in its work, and the cream is extracted from the milk in a manner that for the exhaustive nature of the operation cannot be earpassed. After the cream has been taken from the milk, which operation occupies a very short space of time, as two gallons of milk, can, by this process be relieved of the cream in two and a half minutes, the milk is taken to the stock yard, where a number of calves are fed ; and it is atunsing te notice the youthful bovines trooping oat to their morning’s meal. Mr MaunseU’s dairy, where the process of separating and churning is carried on, is bnilt directly over a natural creek or small rivnlet, and the action of this grand stream of water upon a five horse power breast water wheel, does not only the separating, but a* will be also shortly explained, does duty in the churning of some most excellent batter, that in quality cannot be surpassed in this colony. The water wheel, which is a credit to the architect and builder, was designed by Mr R. E. Smith, of Mas ter ton, and constructed toy Mr Farmer, wheelwright, of the same place. The centrifuge of the machine makes *t the ordinary speed 6500 revolutions a minute, bat the machine will do its work well at a revolution of 5600. The intermediate pully will revolve 750 times in a minute, and the countershaft pully 81 in the same space of time. The centrifugal bowl, where the process of operation takes place is made of some heavy incorrodable metal similar to malleable iron ; it is something of the shape of a double convex, and works on a spindle which is connected with the centrifugal shaft at the base of which is a guide pally. Inside of the centrifugal bowl, at the base, is an inverted cone which has the effect when revolving, of repelling the contents of the vessel for farther refinement to the trays above. Down through the centrifugal bowl is a graduating rod, which by pressing down, retards considerably the velocity of the passage of the contents through the separator and tends also to condense the cream. On top of the centrifugal bowl two pans are placed; the lower is the reservoir for the milk, the upper the receptacle for the cream when extracted and thrown back by the velocity of the centrifugal bowl. At the top of the lip of the bowl, aud on a level with the cream tray is a small slit about the space sufficient to allow a thin copper wire to pass through ; this is the medium through which the cream is ejected into the oream tray and from thence to the receiving barrel below; on the same mouth of the bowl and on a level with the lower milk tray is a small pole sufficient to allow a common wire to pass through, which is the orifaoe through which the extracted milk is ejected to the bucket below. Mr Hoisted informed our represeatative that be usually extracts three gallons of oream from about 34 gallons of milk, that the 34 gallons of milk is the produce of 15 cows milked regularly every morning, and the process of separation takes about three quarters of an hour.