Gravity or Dilutiox Separators. 37 



"VISCOSITY. 



" There is a property in milk called viscosit3\ It is caused by 

 the solids in milk aside from the butter fat. It is a sort of 

 stickiness that retards the raising of the cream. B}^ proper 

 dilution with water we can so reduce this viscosit}^ that the 

 cream will separate or rise in two hours. And, on the same 

 principle, anything that will help the cream up quickly, will also 

 help it to come up thoroughly, therefore we claim we get cream, 

 not only much quicker, but cleaner than with the creamer3^ 



"WE TAKE OUR OWN MEDICINE. 



"Have used the Gravity Cj-eani Separatoi' in our own dairy the 

 past season to the satisfaction of ourselves and our customers, 

 who pay us an extra price for our butter. Every dairyman that 

 makes butter should use the Gravity Creaui Separator, and every 

 one that takes their milk to the cheese factory should use it 

 spring, fall and Sundays. 



"Those that keep only one or two cows, as well as the large 

 dairyman, can have the advantage of a separator at a small cost, 

 compared with the centrifugal separator or creamery. 



"IMPORTANT THINGS TO THINK ABOUT. 



* ' In these times of low prices how can we reduce cost of pro- 

 duction ? 



"First. In handling our milk we can reduce the first cost 

 several hundred per cent over any other device by using the 

 Gravity Cream Separator. 



Second. It does away with storing, handling and cost of ice. 



Third. It saves more than half the work. 



Fourth. It is easy to wash and keep clean. 



Fifth. It runs itself. 



Sixth. It is durable, being well made of heav}^ tin. 



Seventh. It makes ladies happy. 



Eighth. It is endorsed by the Grange. 



Ninth. Practical dairymen give up their creameries to use 

 the Gravity Cream Sepai'ator. 



"Sizes made to fit any dairy from one cow up. State the num- 

 ber of pounds of milk you have to separate per da}^ and we will 

 quote prices. 



"STARTLING FACTS, 



' ' Brought to light from the experience of practical dair^mien 

 the past season, have shown that the diluted sweet milk from the 



