hours the cream may be taken off by means of a cone-shaped dipper from 

 the top, or the skim-milk may be removed from below the cream through a 

 suitable tap. It is necessary to have a glass in the side of the can near the 

 tap, so that the operator can tell when the skim-milk is all removed. Cans 

 which are skimmed from the bottom should be either cone-shaped or slant- 

 ing on the bottom, so as to remove any sediment there may be with the 

 first-drawn skim-.milk, and also in order to assist in removing all the skim- 

 milk from under the cream. The skim-milk next to the cream line may con- 

 tain an extra amount of fat, but as a rule it should be drawn quite closely 

 to prevent the cream being too thin. 



Soime cans are stationary in the creamer box. This plan saves the labor 

 o.f lifting the cans in and out of the water, but they are more difficult to 

 clean, and more liable to rust and leak when so fixed. 



The cans should be treated similarly to the pans when washing them — 

 empty at once, rinse with cold water, then wash with hot water, scald and 

 put outside. Where a double set of cans are available, it will pay to allow the 

 cans to set twenty-four hours, otherwise they must be skimmed and washed 

 twice a day.. 



The cream should be kept in cold water until it is called for by the driver, 

 whicli should be daily in hot weather, and not less than three times a week 

 at any time. It is very important that the cream be kept sweet until it is 

 delivered at the creamery. The patrons can assist in this matter by keeping 

 the cream cold. All the cream on hand should be given to the driver. The 

 plan of holding some of the cream back in order to get a higher test is 

 not advisable, as it tends to spoil the quality of the butter, and is of no ad- 

 vantage to the patron, but rather a disadvantage, when the Babcock test is 

 used. 



The Cream Separator. For those patrons who have six or more good 

 cows a hand separator is a great help. If some power is available, such as 

 steam, electric or tread, it reduces the labor and expense to have the sep- 

 arator run by power other than hand. However, these machines are now 

 made so that hand power is practicable. There is no best separator. No 

 one machine has all the good points, and no one is free from all defects. 

 There is, also, in many cases, as much difference between machines of the 

 same make as between those from different manufacturers. The best cream 

 separator is the one which can cream the most milk in a giv6n time, leaving 

 not over five-one-hundredths of one per cent, fat in the skimmilk^ and giv- 

 ing a cream testing not less than twenty-five per cent, fat, and at the same 

 time can be purchased at a reasonable price, with a guarantee from the manu- 

 facturer that it will do the work claimed for it, or the machine is to be 

 removed without cost to the purchaser. 



The most convenient place for a separator is in a room connected with 

 the stable. The whole milk is then convenient for separating and the skim- 

 milk for feeding. This room, however, as well as the machine should be 

 kept clean. This involves carrying hot water from the house for cleaning, 

 and frequently this is neglected, and the room and the machine are often 

 found in anything but a cleanly condition. 



