Cream Separation 1885 



cows if cream is separated on the farm; in cases where cream of a special 

 grade is being produced; in cases where conditions in the house are too 

 crowded; or in cases where it is desirable to use a power-driven separator. 

 Examples of neat and simple buildings are shown in Figures 90 and 91. 

 The dairy house in Figure 90 is a plain building with unfinished interior. 

 It is twelve feet by sixteen feet in size, and the cost of construction, according 

 to the owner's statement, was about $65. The drainage is through a trap 

 into a drain leading to a gravel bed. This building houses a complete out- 

 fit for making butter on the farm, including a cream separator. The 

 building in Figure 91 is a little more expensive and is better finished than 

 the building just described. The view of it in Figure 92 shows a brick 

 veneer that makes cleaning a little easier than when the inteiior of the 

 building is left unfinished. The size of this building is ten feet and six 

 inches by fourteen feet. 



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SUGGESTIONS IN REGARD TO THE PLACING AND THE OPERATING OF 



A CREAM SEPARATOR 



1 . The placing of the separator. — A centrifugal separator is a very deli- 

 cate piece of machinery. It should be carefully placed in a level position 

 on a solid and sanitary base. It should be held in place firmly but not 

 rigidly. It is therefore advisable not to screw the lag screws down tight 

 unless it is so directed by the manufacturers in the printed instructions 

 that accompany each machine. 



2 . The adjustment of the parts of the bowl. — The bowl devices of a separa- 

 tor must be placed in the bowl in proper position so that the bowl will 

 nm with perfe.ct poise. Many separators are turned with difficulty be- 

 cause the bowls are not properly balanced, and a separator cannot do effi- 

 cient work when the bowl is not in proper working order. The rubber ring 

 that is used to seal the bowl must be sufficiently soft in order to make the 

 joint milk-tight. If the nibber ring is hard, it should be held in warm 

 water until it is softened. 



3. The oiling of the separator. — Constant care of a separator is necessary 

 in order to supply the proper kind and amount of oil. Manufacturers of 

 separators give directions concerning this subject. 



4. The temper atiire of the whole milk. — Milk that is to be separated should 

 be of a proper temperature. This is essential to the efficient operation of 

 the separator, and this fact is brought out in Figures 83 and 84. 



5. The place for the milk when the separator i'^ started. — The supply tank 

 should be filled with whole milk before the separator is started. 



6. The cream container and the skimmed milk container. — A pail and a milk 

 can may be used as receptacles under the skimmed milk spout and the 

 cream spout, respectively. 



