well inland. I have seen fine fruit of this variety grown at Wagga. It should be valuable not only for canning and drying, but for shipping to Sydney. In colour it is pale orange on the shady side, and bright orange spotted with red in the sun; the flesh is deep orange, rich and juicy; pit very flat, oval and sharp-pointed, impervious; kernel bitter.

All the varieties that I have described are freestones and good pitters. In addition to the varieties described, there are several others of merit, such as

Alsace.-A large and vigorous variety of the Moorpark, said to do well at Mildura; valuable for canning and drying; recommended in Victoria.

Mansfield Seedling.-An apricot of large size and good quality; pale orange on the shaded side, deeper orange on the sunny side; a late variety; shy bearer; recommended for marketing in Victoria.

Camden Pale Superb.- One of the best New South Wales seedlings. Tree a vigorous grower, but shy bearer; fruit pale yellow, medium size; of fair quality.

Sparks. A new Californian apricot, said to be the largest in cultivation, to be a good bearer, and to can and dry well; colour of skin and flesh, pale yellow. The Department have recently imported this variety to test its suitability to our Colony.

As I stated in the first part of this article, the bulk of the apricots grown near Sydney are of very little value, and are not worth propagating when varieties such as those that I have described can be grown to perfection in many parts of the Colony; as, sooner or later, the inland grown apricot is bound to oust the local fruit from the Sydney market as there is no comparison in the quality of the inland and coast grown fruit.

The Radiator.

REPORT OF EXPERIMENTS WITH RADIATOR MADE AT THE PRACTICAL DAIRY SCHOOL OF POLIGNY BY M. F. FRIANT, DIRECTOR OF THE SCHOOL, AND M. V. HOUDET, PROFESSOR OF CHEMISTRY AND TECHNOLOGY.

To the Minister,—

We have the honor to inform you of the result of the experiments which you desired us to make at the Dairy School of Poligny, with the "Radiator,"

invented by Mr. Salenius, engineer of Stockholm, and which was forwarded to us by M. de Nordenfeldt, of Paris.

From Bulletin of French Dept. of Agriculture, October, 1895.

The Radiator (Fig. 1.) is a machine intended to make butter from milk previously pasteurized. It consists of a cast-iron frame, a separator bowl and a churning bowl in steel, and of three casings of tinned sheet-iron, which fit inside each other. The framing has a foundation plate joined to the casing of the separator bowl by two uprights, one of which A, (Fig. 2) supports a bracket B. This foundation plate has four holes for bolts to be fixed in the cement of the floor, each bolt having a strong india-rubber washer to raise the plate from the ground and to keep the shaft vertical when running. Thus the machine requires no special foundation. The two vertical uprights are furnished with three guide sockets D, E, K, having bronze bearings. The first of these D, has a ball-step, which can be raised or lowered by a regulating screw, C. These balls are covered by a thick capsule on which rests the end of the lower shaft, F, which runs through the hollow space occupied by the driving pulley G, before going into the second casing E, lubricated by the oil-cup I. The shaft F, is joined to the shaft of the bowl L, by a coupling and a fixed pin, which grips the indenture made by the lower end of the bowl-shaft. The bottom of the cast-iron casing of the separator bowl has a circular opening with ball-bearings M, where the tube of the oil-cup I, touches, and which reduces considerably the friction of the shaft during the working of the apparatus.

Fig. 2 shows section of radiator. A, Frame; B, Bracket; C. Ballstep; D, Bottom bearing for driving shaft; E, Top bearing of driving shaft; F, Driving shaft; G, Driving pulley; H, Top of driving shaft; I, Lubricators; K, Lower bearing of bowl shaft; L, Bowl shaft; M, Top bearing of bowl shaft; N, Separator bowl; O, Distributing cone for unskimmed milk; P, Cooler for milk; Q, Joints of the two bowl chambers; R, Churning bowl; S, Unskimmed milk cistern; T, Cold water cistern; U, Cooler for cream; V, Passage for unskimmed milk; X, Passage for cold water; Y, Churning tube; Z, Pivot bracket; a, Handle of churning tube; b, Reservoir for colouring matter; c, Thermometer; d, Reservoir for the feed of unskimmed milk; e, Regulator rod; f, Cold water reservoir; g, Chamber for taking out the butter; h, Scraper for removing the butter; i, Basin for outlet of cold water; k, Basin for outlet of skimmed milk; m, Cream pipe; n, Pipe for skimmed milk; o, Airtight joint; p, Outlet for butter; q, Outlet for skimmed milk.

At the bottom of the separator bowl (N) projects the conic end of the centre shaft in the milk-distributing chamber (O). On this cone is fixed a large tube (S), trumpet-shaped at the ends, the lower end permitting the milk to escape at the bottom of the bowl through four lateral openings; the upper trumpet (T) containing cold water, which is distributed by a tube (X), surrounding the milk tube (V). The space between the trumpets has four wings, making twenty-five partitions in P. The wall of the cold water distributor has six openings (m) at the upper part, on which are arranged the same number of refrigerating tubes (U), which cover the inner side of the churning bowl (R). The water escapes in the intermediate casing (i), and through a horizontal pipe. The churning bowl (R) is fixed on the separator bowl (N) by a special arrangement. On the lower part it has six small bent tubes (n) for letting out the skimmed milk into the lower chamber (m), and then through the pipe (9) is elevated by a centrifugal pump to a refrigerator.

The cream enters by an opening in the bottom, and spreads itself in a thin stream on the tubular refrigerator (U), and rapidly obtains the normal temperature for churning. This latter is accomplished by pushing the sharp edge of the churning tube (Y) into contact with the cream by means of the

handle (a) in opposite direction to the rotation. The cream then forces itself into this tube and escapes, after having sustained repeated shocks which cause conglomeration of the butter globules through twenty small holes (one-twelvth of an inch in diameter) in the partition, and is thrown

violently in small jets in an opposite direction to that of the bowl, finally rising to escape through two upper horizontal openings, and to fall in the shape of beads of butter in the upper chamber (g), where four scrapers (h), agitated slowly by a circular rack and ratchet pinion, gather the mixture, which escapes at p. The radiator can serve as a separator only, or separator and churner, as if you, by means of the handle (a), push the churning tube away from the cream it will escape intact by the opening (p). This handle carries the automatic distributor of the coloring matter (b) and the thermometer (c), which indicates the churning temperature, and which can be varied by increasing or diminishing the feed of cold water.

Finally, the bracket (B) holds the movable wrought-iron pivot (Z) which supports the churning tube (Y) and milk cistern (d), into which the milk comes from the pasteurizator. The cold water enters by a large tube opening in (ƒ) on the cover of the upper casing, and which is screwed on to the distributing chamber (T).

Erection of Radiator.

Put up the countershaft and afterwards the radiator in such a position that the returning part of the driving belt coming from the groove of the radiator pulley is exactly at right angles and perpendicular to the countershaft. The distance from the radiator shaft to centre of counter-shaft should be 2 metres 8 ft. 2 in. The diameters of driving pulleys have been calculated to give a speed of 930 revolutions per minute to the countershaft, and 6,000 to the radiator. These speeds are recommended by Mr. Salenius.

To start the radiator we have to observe the following instructions:-Lift the step, fill it with oil; tighten the regulating screw; put the driving pulley in its place, at the same time fixing in the lower part of the shaft; put the pin in the pulley, lower the shaft fixed to the bowl in its place, taking care that the lower part fits in the coupling, which should receive it. Fix the indicator to the bell, attach the distribution chambers to the separator bowl, and the partition numbered 1 to 25, and also the bowl itself to the churning bowl by coupling without set-screw.

Adjust the tubular refrigerators, begining with No. 6; screw on the tube which surmounts the water distributing chamber; put on successively the three top casings, and, finally, the churning tube, thermometer, feed-funnel, and bracket fixings, and tighten the screws; fill the lubricators.

Starting the Machinery.

After having filled the milk cistern (fig. 3) with 200 litres (equal to 40 gallons) connect the counter shaft, and put the belt on the fast pulley of the centrifugal pump, which carries the milk to the pasteurizator, the agitator in which is put in motion by a belt from the driving shaft.

When the milk has attained a temperature of 70 degrees centigrade, and the radiator reached its normal speed of 6,000 revolutions (shown on the speed indicator, which sounds at each 100 revolutions of the shaft), open the feed tap of the cold water (chilled by lumps of ice), and afterwards the feed tap admitting the milk; one minute later the butter globules, impregnated with butter-milk, will be discharged from the opening P, and are received in an oak tub.

It is easy to vary the fluidity of the cream during the work by altering the feed delivery, and to maintain a constant temperature suitable for churning by increasing or diminishing the flow of water in the refrigerating tubes of the churning bowl according to its temperature and the temperature of the milk when leaving the pasteurizator.

We have noted carefully the different temperatures of the milk, the inlet water, the water leaving the radiator, and of the cream during the churning process.

When the quantity of milk to be treated is exhausted, throw three or four litres of separated milk into the separator bowl, in order to clear out the remaining butter in the churning bowl; disconnect the counter shaft, and stop the engine. Take the radiator to pieces in order to clean it scrupulously, bit by bit, in boiling and in cold water, the demounting of the pieces being done successively in inverse order to that indicated in the instructions given for erection of the machine. You will find after each operation a sticky residuum in the bowls, particularly in the separator, both on the walls and on the partitions. We found on microscopic examination in this residuum a multitude of micro-organisms and rubbish of all sorts.