45 



Eternal vigilance is the price of keeping- a creamery and its equip- 

 ment in good condition. Dirt and conditions favoring its collection 

 demand prompt and thorough attention. These are factors in the pur- 

 chase of all creamery machinery and utensils. Machinery should be pur- 

 chased subject to a test under practical conditions, and efficiency rather 

 than first cost should be the guide in purchasing. 



HAND SEPARATORS. 

 By Geo. R. Taylor. 



The hand separator problem is one of the most important questions 

 before the dairymen, and especially the creamerymen, of our country at 

 the present time. When the whole milk system of buttermaking was in 

 vogue, the buttermaker had control of nearly all the conditions which tend 

 toward the production of a high grade product. The milk then had to be 

 in a sweet condition when it was received at the creamery or it could not 

 be separated. This being the case, the buttermaker had pure, sweeti 

 cream to work with, and he was held responsible, and justly so, if a first 

 class product was not manufactured. With the general adoption of th^ 

 cream-collecting system of buttermaking, however, a much different state 

 of affairs exists. The patron of the creamery separates the cream from 

 the milk, either with a hand separator or by other means. The cream' 

 is delivered at the creamery, once, twice, or three times a week, and ow- 

 ing to various causes, is too often received in a very poor condition. 

 The buttermaker may then try to make a first class quality of butter, buP 

 will often meet with only a small measure of success. It is important, 

 therefore, that the patron should understand how to operate a separator 

 to get the best results, and also understand the principles to be observed 

 in caring for the cream. 



Some of the most potent causes of poor cream are : 



1. Improper care of the cream after separation. 



2. Having the separator in an impure atmosphere. 



3. Carelessness in washing the separator, or neglecting to wash it 

 each time after being used. 



4. Skimming a cream too low in butter fat. 



Carelessness or neglect in washing the separator, separating the milk 

 in an impure atmosphere, or carelessness in caring for the cream are the 

 common causes of bad flavors in the cream, and in each case the trouble 

 may be easily overcome by a little extra care on the part of the person 

 operating the separator. 



A cream poor in milk fat, or one containing a large amount ot skim- 

 milk is objectionable for many reasons, both to the farmer and to the 

 creamery mstn, and the separator agert who advocates the practice of 



