We have from time to time laid before our readers records of experi-tents made in Engl—nd and America for the purpose of testing the various systems of obtaining the cream from milk, with a view to de termining which gave the best results. In every ease we were informed that the separated proved itself to be the best. Churning the whole milk came next, and then the cooling, the old pan system proving the most wasteful of all. Gradually the separator found its way into our dairies, and with its advent we instituted enquiries from those who have tbe machine in use. The reports on all sides proved favourable, but it is only recently that we have succeeded in obtaining the results of carefully conducted trials by persons quite immp^t—"+• and reliable.
