There is a very simple device by which a very rapid circulation of the
liquid is brought about. (Pat. 358,587--C.A. Backstrom.) The basket has
radial vertical partitions, all but one having communicating holes,
alternately in upper and lower corners. The milk is delivered into the
basket on one side of this imperforate partition and must travel the
whole circuit of the basket through these communicating holes, until it
reaches the partition again, and then passes into a discharge pipe.
Thus during this long course every particle of cream escapes to the
center. As the holes are close to the walls of the basket, the cream
has not the undulatory motion of the milk, which would injure it. The
greater the number of partitions, the longer is the travel of the milk,
and the more rapid the circulation. Blades have been devised similar to
the above, having communicating passages extending the whole width of
the blade, but we see that here the cream would circulate with the
milk; which must not be allowed. Curved blades have been used, and
paddles and stirrers, to set the milk in motion, but to them the same
objection may be made.

[Illustration: Fig. 30]

Fig. 30 (Pat. 355,048--C.A. Backstrom) illustrates one of the latest
and best styles of creamers. The milk enters at C. The skim milk passes
into tube, T, and the cream goes to the center and passes out of the
openings in the bottom, _k^{l}_, _k^{2}_, and _k^{3}_, out of the slit,
k, and thence out through D^{5}. The skim milk moves through T,
becoming more thoroughly separated all the while, and at each of the
radial branch tubes, T^{1}, T^{2}, T^{3}, and T^{4}, some cream leaves
it and goes to the center, while it passes down out of slit, t^{3}, and
thence out of D^{6}.