separators. Their underlying theory is practically the same as that
hereinbefore discussed.

CLASS II., CREAMERS.--Centrifugals of the second class separate liquids
from liquids. There are two main applications in this class--to
separate cream from milk and fusel oil from alcoholic liquors. When a
liquid is to be separated from a liquid, the receptacle must be
imperforate. The components of different specific gravity become
arranged in distinct concentric cylindrical strata in the basket, and
must be conducted away separately. In creamers the particles of cream
must not be broken or subjected to any concussion, as partial churning
is caused and the cream will, in consequence, sour more rapidly.

The chief cause of oscillations in machines of this class, where the
charge is liquid, is the waves which form on the inner surface. They
may be met by allowing a slight overflow over the inner edge of the rim
of the basket; or by having either horizontal partitions, or vertical,
radial ones, special cases of which will be noticed. Oscillations may
also be met in the same manner as in sugar machines, by allowing the
revolving parts to revolve about an axis through their common center of
gravity. (Pat. 360,342--J. Evans.)

The crudest form of creamer contains a number of bottles, with their
necks all directed toward the spindle, filled with milk. The necks, in
which the cream collects, are graduated to tell when the operation is
complete.

Many methods for introducing the milk into creamers have been devised.
It may run in from the top at the center, or emerge from a pipe at the
bottom of the basket; or the spindle may be hollow and the milk sucked