If extra help or mechanical power are available, the separator may De 

 started soon after milking commences, so that the cream and skim-milk ar# 

 separated shortly after the milking is done. Where this is not practicable, 

 the separating should take place as soon as, possible after milking. The 

 bowl of the separator should be wet and warmed by pouring in a quart or two 

 of hot water before allowing any milk to enter- This prevents the cream 

 sticking to the bowl, and allows of a more complete separation. The speed 

 should be as uniform as possible, at the rate recommended by the manu- 

 facturer. A little above this speed, five or six turns to the minute, will do 

 no harm. The supply can should, as far as possible, be maintained nearly full 

 of milk. After all the milk is out of the supply can, a quart of warm water 

 may be added to the bowl to flush out the cream. The bowl should then 

 be allowed to stop of its own accord, then be washed. The slime on the 

 inside of the bowl should* be burnt. After washing and scalding, the parts 

 should be exposed to the air in a clean place. The skim-milk tubes and all 

 parts not easily cleaned with a brush should receive special attention at the 

 hands of the person responsible for washing. Sometimes bad flavors and 

 sour cream result from improperly washed machines. It is needless to say 

 that the machine should be thoroughly washed after each time of using. 

 Merely rinsing with cold water and washing "once a day or once a week is 

 not sufficient. 



Immediately after separating the cream should be set in cold water *aud 

 stirred until it reaches a temperature of about 50 degrees. Fresh cream should 

 not be added to cream from previous separations until it has been cooled down 

 to below 60 degrees. Warm, fresh cream added to the older cream causes un- 

 pleasant fermentations, which give the cream a bad flavor. 



^ Ricft Cream Advlsable. 



Not more than ten or twelve per cent, of the whole milk should be 

 taken in the form of cream. Where scales are convenient, 'it would be well 

 for those using the hand separators to weigh the milk and cream occa- 

 sionally in order to see how much cream is being Haken. Where there are 

 no scales, the cream should be measured. From ten gallons of milk not 

 more than one to one and a quarter gallons of cream should be taken. Using 

 too much water or skim-milk to flush out the bowl will cause a thin cream. 



The advantages of rich cream are : 



1. The patron has more skim-milk for feeding stock. 



2. It costs less for hauling the cream to the creamery. 



3. Less labor and expense are required in cooling the cream at the farm 

 and factory. 



4. Less vat and 'churn room are needed for a given amount of butter. ' 



5. There is less danger of the cream becoming too sour. 



6. There is less loss of fat in >the buttermilk by churning rich cream„ 

 and the quality of the butter is better because it can be churned at a lower 

 temperature than can poor cream, or cream containing a low percentage of 

 fat. The cream at the farm should not test less than twenty-five per cent^ 

 fat from the hand separator. 



2-18.5 



