The Question Box, 315 



one, because it is no separator at all. The farmer has been made 

 to believe that it was fully as good as the centrifugal separator; 

 but if you will write to Professor Wing of Cornell University and 

 get their bulletin, you will find that the figures recorded there 

 an a large majority of results, were as high as six-tenths 

 of one per cent, of fat in skim-milk. At our factory we found 

 from four-tenths to one per cent, of fat in the skim-milk. Any 

 •deep testing can will skim just as closely. If you want to add 

 water to milk to help to raise cream^ go to the tin shop, get a 

 ■can made, take it home and do it. Don't buy one that costs so 

 much. I can take a can costing 25 cents and do just as good 

 work as can be done with this aquatic can. Of course, just as 

 good butter can come from such cream as from any other gravity 

 process, but the skim-milk, being watered, is not fit for calves or 

 pigs. At least, I would not feed it to mine. Another thing: the 

 system is not new, but old, and is no more or less than any of the 

 old gravity creamers, which never would skim closely. I have put 

 away milk with one per cent, of fat in it, and failed to get any 

 out of it by the gravity process. Your best course is to test your 

 skim-milk with the Babcock. That will decide the question. 

 Remember that the skim-milk is watered one-half. 



Which system will get the most cream from milk, the separator or the 

 -creamery cans? 



Mr. Smith. — The separator. There is no other way possible by 

 which so much butter can be got from milk as by use of the 

 separator, nor one that will produce as good butter, for the reason 

 that the separator removes all the foreign matter. We have tested 

 our skim-milk many times at the station during the past season, 

 and, as a rule, did not find more than three-hundredths of one per 

 cent, of fat remaining. The so-called aquatic separators are a 

 fraud and humbug. Either employ the centrifugal separator or 

 one of the deep-setting creamers. The submerged creamers 

 are the best^ such as the Cooley or Stoddard. They are operated 

 on the same principle. 



Please name the variety of grain that will produce most butter fat ia 

 millv? 



Mr. Converse. — We cannot increase the per cent, of butter fat 

 in a cow's milk if she has been kept up to her normal working 



