This Station is in receipt of numerous inquiries asking concerning the relative merits of the different separators in use in the Dairy building. For the purpose of answering such inquiries the data which appears in this report is submitted. It is our practice to require each dairy student to each day make a report on his work, these reports being tabulated and filed for reference. The report on the separators covers all of the conditions affecting separation, the temperature of the milk, speed of the machine, amount of fat left in the skim milk, fat in the cream, etc. The table which follows is compiled from the reports made by students during the six months ending June 10, 1894. In compiling the table all reports in which the conditions affecting separation were unusual were thrown out; as, for example, when the temperature of the milk was too low or when the speed of the separator was below that recommended by the manufacturers. An exception to this was made in the case of the Danish-Weston machine. It will be observed that the average speed of this machine is less than is recommended, but we have had more or less difficulty in keeping it up to its full speed and consequently included some trials when the speed was lower. There was nothing prejudicial to the Danish-Weston in this, however, as our records show that there was no more fat lost in the skim milk when running at 5,000 revolutions per minute than when running at 5,500.