150 Bureau of Farmers' Institutes. 



more. When we separate cream from milk we usually remove 

 about one-sixth of the body of the milk. In other wm-Js, we take 

 out about 17 pounds from 100 pounds of milk, but we can reduce 

 it to 12 pounds or run 50 per cent, cream. 



'Question. — Which is the best for butter-making, the separator 

 or the creamery cans? 



Mr. Smith. — The separator will skim down to fifteen-hun- 

 dredths of one per cent of fat As a rule, the submerged cans 

 will not skim lower than one-half of one per cent. The separator 

 not only skims closer, but gets your cream more quickly and gives 

 you a less bulk to handle. There is no other method nearly as 

 profitable for the dairyman. Beside the gain in butter, the qual- 

 ity of the skim milk from the separator is much better, because it 

 is purer and cleaner than that from any other creaming system. 



Question. — Is a creamery a good thing for a community? 



Mr. Chamberlain. — • A creamery ought to be a benefit to any 

 community, if it is run properly. 



Mr. Smith. — In many parts of the West the creamery is an 

 established institution, nearly all the finest butter in the market 

 being made there. The same is also true in many localities in 

 New York. 



Mr. Dawley. — There is no doubt about the benefit of the cream- 

 ery if for only one result. It insures a uniform product every 

 day it is operated. If the 30 patrons of a creamery each made 

 butter at home there would be 30 different grades of butter — 

 some extra good, some very good, some medium and some bad. 

 Another point: It takes off a great burden from the women's de- 

 partment of the house. But, if you are going to establish a 

 creamery, agree to take in the milk and pay for it on the decision 

 of the Babcock test, and arrange it so as to have the creamery run 

 every day in the year. 



Question. — Is it a fact that more butter can be made by the 

 use of the separator than by the old way? 



Mr. Smith. — It is a most assured fact, because it skims more 

 cream out of the milk than does any other creaming device. 



Question. — Can all the butter fat be got out of milk by dilut- 

 ing' it with water? 



Mr. Smith. — No; there is no method by which all the fat in 

 milk can be extracted. The centrifugal separator skims down to 

 within five-hundredths of one per cent. The deep setting, or what 

 is known as the gravity system, ranks next; and, when the cows 



