PRINCIPLES APPLICABLE IN DAIRYING. 67 



in the winter, when there was no difficulty in having the milk cold 

 enough. There is no doubt that in summer, during hot weather, 

 the average loss is still greater. If the separating is done on the 

 farm immediately after the milking, the skim-milk from the sepa- 

 rator seldom tests more than o. 10 per cent, and frequently 

 less than that. I now skim to .01 per cent. 



As a result of these tests it seems impossible to escape 

 the conclusion that the average loss, where the milk is .set in pans, 

 cans and crocks, is three fourths of a pound of butter more to 

 each 100 pounds of milk than where the separator is used. This 

 means, with milk of average richness (3.5 per cent butter-fat), a 

 loss of about 20 per cent of the total product of butter. A herd 

 of cows ought to average, per cow, 5000 pounds of milk per year, 

 and would do so if made up of good animals and well managed; 

 but even if they only averaged 3000, the loss on 'one cow would 

 be 22*^ pounds of butter, and on ten cows 225 pounds, which, at 

 20 cents a pound, would be $45 a year. It will be seen by this 

 that the loss to the farmers who cream their own milk by a 

 gravity process is enormous in the aggregate. How can any 

 business man succeed and suffer such a percentage of loss ? What 

 would be thought of the man who would go on from year to year 

 with a hole in his pocket through which 20 cents would drop out 

 and be lost every time he put a dollar into his pocket. Some 

 men try to console themselves by saying, "It is not all lost, the 

 calves and pigs get the butter." But this is poor consolation, 

 for butter is dear feed, even when the price is the lowest. One 

 cent's worth of oil-meal will do the calves and pigs as much good 

 as a pound of butter. Besides this, the skim-milk from the sep- 

 arator, wJien it is run through and fed to them immediately after 

 milking, while it is warm and new and sweet, is better feed for 

 calves than skim-milk that is old and partially sour, even though 

 it contains but a hundredth of the butter-fat originally in it. 

 This can be attested by hundreds who are using farm separators. 



The cost of hand separators is from $65 to $125 each, 

 according to size and capacity. They will skim from 160 to 400 

 pounds an hour. Larger sizes with greater capacity are used 

 in large dairies and run with some kind of power. It 

 would seem that no dairyman who manufactures his own milk 

 into butter, having ten cows or more, could afford to be without 

 a separator. One, if properly cared for, will last for years. It 

 is true it takes time, if it is turned by hand, but not as 

 much time as would be taken in setting and skimming the milk 

 and warming it for calves. All except the smallest size hand 

 separators are so constructed that they can be attached 

 to a power. Some use a small gasoline or other kind of engine. 

 A light tread power run by a large dog or some other animal of 



