40 Bulletin 151. 



"IMPORTANT TO DAIRYMEN. 



"In these times of low prices of butter, how can we reduce the 

 cost of production ? 



I St. In handling our milk we can so reduce the cost one 

 hundred per cent by using Hunt's Improved Ventilated Cream 

 Separator. 



2d. It does away with the cost of handling and storing ice. 



3d. It saves more than half the labor. 



4th. It is eas}' to keep clean and sweet. 



5th. It runs itself ; no crank to turn, no machinery to get 

 out of order. 



6th. It is ahead of any separator on the market, and made 

 from the best brands of XXX charcoal tin, such as we used to 

 get years ago. 



7th. It is the onl3^ and original cream separator on the market 

 with inside ventilation, thereb}' saving one-third more cream. 



8th. Practical dair^mien give up their creameries to use the 

 Hunt's Improved A'^entilated Cream Separator, as it requires no 

 ice and gives the same satisfaction. 



9th. It is endorsed by Farmers' Institutes, the Grange and 

 all other professional butter makers. 



loth. Don't try a separator until you have tried ours. We 

 lead ; others tr}^ to follow. Be sure that your separator has an 

 inside tube for ventilation. All others are an infringement, and 

 3^ou will have to pay a royalty for using an}^ other. 



* ' Directions for Using Hunf s hnproved Ventilated Cream Separator. 



( ( 



PATENT APPLIED FOR. 



' ' Place the separator on a shelf or box, the front of can project- 

 ing far enough to place a pail under the faucet without disturb- 

 ing the can when drawing off the milk and cream. Place over 

 the top of the can two thicknesses of cheese cloth and fasten 

 with the wire strainer holder. Pour the milk from strainer pail 

 through the cloth, then add to the milk the same amount of 

 water at 50 or 60 degrees. Mix both together stirring it for a 

 few moments. Remove the cheese cloth from top and replace a 

 piece of mosquito netting to keep out flies and other insects. After 

 three or four hours setting it will be read}" to draw off the cream. 

 Partly close faucet when cream shows in lower gauge. When 

 about one inch of milk remains to be seen in gauge close faucet 

 and then draw balance of milk and cream in a separate dish. 

 Keep the cream in a cool place until there is enough for churn- 

 ing, then warm the cream to 65 or 70 degrees. Twelve to twen- 



