38 Bulletin 151. 



Gravity Cream Separator is superior for feeding purposes to the 

 undiluted sour milk from pan system. And many claim it is 

 better than the milk from the Centrifugal Separator. This may 

 look like a bold assertion, but it is easily explained. 



"THE REASON WHY. 



"The solids left in the milk after the butter fat is extracted are 

 what give the feeding value to the skimmed milk. The Gravity 

 Cream Separator leaves these solids in the milk, but the Me- 

 chanical Separator, by its great speed, collects these solids and 

 deposits them in the bowl of the Separator in the form of ropy, 

 sticky and offensive substance made offensive by the great speed 

 and friction in the bowl of the machine. 



"WHEELER'S GRAVITY CREAM SEPARATOR. 



"U. S. AND FOREIGN PATENTS PENDING. 



^^ Directions for Using the Gravity Crea^n Separator. 



" Place the Separator on a bench or box in any convenient 

 place, with the front projecting over a little, so that a pail can be 

 placed under the faucet without disturbing the Separator when 

 drawing off the milk and cream. Place over the top of the Sep- 

 arator two or three thicknesses of cheese cloth, and fasten with 

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

 through the cloth, then dilute with as much good well water as 

 you had of milk. Stir till well mixed. With Jersey, or any 

 rich milk, use more water. In fact, 3"ou can't hurt the cream 

 or butter with water, for water and butter fat will not mix, and 

 water absorbs impurities and taints in milk, thereby improving 

 the quality of the butter. 



"In very cold weather, if the milk gets cooled off before it is 

 taken to the house, add enough warm water to it to bring it up 

 to 90 degrees, or 100 degrees, before it is put in the Separator ; 

 then put in Separator and dilute with cold water as per direc- 

 tions. Remove the strainer cloth and replace with mosquito net- 

 ting to keep out flies and give plenty of ventilation. Any time 

 after two or three hours, or between milkings, 3'ou can draw off 

 the milk and cream. Partly close the faucet when the cream 

 shows in lower gauge. Keep the cream in a cool, sweet place 

 and stir often till you have enough for churning, then warm up 

 to 65 to 70 degrees, and keep 12 to 24 hours to ripen. Churn at 

 60 to 62 degrees in summer, and 65 to 70 degrees in winter. 

 Davis Swing or Barrel churn best for Separator cream. The 



