The Green County Historical Museum has a hand-cranked butterfat milk tester that was donated in 1950 by Mrs. Carl Marty, Sr.
The cover on the cast iron centrifugal machine reads "Facile" pat. Apr 10, 1900, 80 turn cranks per min."
The butterfat tester shown here was invented in 1890 by Dr. Stephen M. Babcock (1843-1931) of the Wisconsin Agricultural Experiment Station. The invention revolutionized milk production and marketing.
It was a quick and simple method of determining the fat content of milk and was adopted generally throughout the country by the dairy industry. By treating raw milk with sulfuric acid, heating it and spinning it in a centrifuge, the machine accurately measures its fat content. For an experienced tester, the whole process of testing took less than 15 minutes.
The "Facile" model shown here was considered by many to be the best hand-cranked milk tester on the market in 1900. It was manufactured by D.H. Burrell & Co., of Little Falls, N.Y. There were various types and sizes of Babcock milk testers; in addition to the hand-cranked type, there were those that used a steam turbine or were belt-powered. The size of these machines ranged from a 4 to 60 test-bottles. The smaller hand-machines required 1200 revolutions per minute, as opposed to the one shown here which only required 800 revolutions per minute.
According to the Wisconsin State Historical Society, Babcock refused to patent his invention. He was an internationally acclaimed inventor and won grand prizes at the Paris (1900) and St. Louis (1904) Expositions. In 1901 Governor Lafollette presented Babcock with a bronze medal for his service to the State.
- Submitted by John Glynn of the Green County Historical Society
The cover on the cast iron centrifugal machine reads "Facile" pat. Apr 10, 1900, 80 turn cranks per min."
The butterfat tester shown here was invented in 1890 by Dr. Stephen M. Babcock (1843-1931) of the Wisconsin Agricultural Experiment Station. The invention revolutionized milk production and marketing.
It was a quick and simple method of determining the fat content of milk and was adopted generally throughout the country by the dairy industry. By treating raw milk with sulfuric acid, heating it and spinning it in a centrifuge, the machine accurately measures its fat content. For an experienced tester, the whole process of testing took less than 15 minutes.
The "Facile" model shown here was considered by many to be the best hand-cranked milk tester on the market in 1900. It was manufactured by D.H. Burrell & Co., of Little Falls, N.Y. There were various types and sizes of Babcock milk testers; in addition to the hand-cranked type, there were those that used a steam turbine or were belt-powered. The size of these machines ranged from a 4 to 60 test-bottles. The smaller hand-machines required 1200 revolutions per minute, as opposed to the one shown here which only required 800 revolutions per minute.
According to the Wisconsin State Historical Society, Babcock refused to patent his invention. He was an internationally acclaimed inventor and won grand prizes at the Paris (1900) and St. Louis (1904) Expositions. In 1901 Governor Lafollette presented Babcock with a bronze medal for his service to the State.
- Submitted by John Glynn of the Green County Historical Society