48 



The frame should be fastened securely to a solid foundation, and the 

 part of the frame containing the bowl should be perfectly level on top in 

 all directions. A small quantity of quarter inch rubber packing, placed 

 under the outside edge of the base or under the legs before fastening, im- 

 proves the running of any separator. 



Before the separator is started all parts should be thoroughly cleaned 

 and all bearings well oiled. The oil-cups and oil-holes should be in good 

 working condition. Special attention ought to be given to the oil that 

 is used. When convenient, it is advisable to use the oil sold by the agent 

 of the machine, but if not, any good separator oil will do. It should be 

 rather thin, so as to give a clean drop, and be free from any tendency to 

 gumminess when exposed to a very low temperature. It is a good prac- 

 tice to flush the bearings and oil-holes with coal oil once every week or ten 

 days. This removes the thick oil and grit and adds greatly to the easy 

 running of the machine. 



Two or three minutes should be taken to get the speed up to the re- 

 quired rate which is usually stated on the crank of the machine. Suffi- 

 cient water, at a temperature of about 110 degrees, should be added to 

 to fill the bowl, to wet and warm the surface and prevent the cream from 

 sticking. The milk should then be turned on full flow, and the feed pan 

 kept well filled until the milk is all in. The speed should be kept well 

 up, and as uniform as possible at all times to insure closeness of skimming 

 and an even richness of cream. 



In the use of a separator three things should be caretully watched, 

 viz., the speed of the bowl, the temperature of the milk, and the feed of 

 the milk to the bowl. With the same machine, and all otner conditions 

 the same, the greater loss of fat must be expected when the separator is 

 not run up to the required speed, or when the milk is below a certain tem- 

 perature, or when more than a certain amount of milk is run through in a 

 given time. 



Milk separates best when fresh or new, and at a temperature of 90 

 to 100 degrees -F. Tests made with difi"erent hand separators with milk 

 at temperatures below 80 degrees showed, in every case, a much greater 

 loss of fat in the skim-milk, than when similar milk was separated at a 

 temperature over 95 degrees F. Therefore, if for any reason, the milk 

 has been allowed to cool below 85 degrees it should be heated again be- 

 fore separating if close skimming is desired. When the milk is all run 

 through, the cream should be flushed from the bowl with a little warm 

 water or skim-milk. The power may then be removed and the speed al- 

 lowed to run down of its own accord. The bowl should not be stopped 

 by applying a brake of any kind, unless provided by the manufacturer, as 

 it injures the bearing and shortens the usefulness of the machine. All 

 parts of the separator should then be thoroughly washed, first in tepid 

 water, and afterwards scalded, then placed in a pure dry atmosphere un- 

 til required for further use. 



The richness of the cream may be regulated by the adjustment on the 

 machine which will be either a cream, or a skim-milk screw. If the ad- 

 justment is by means of a cream screw, the cream may be made richer 



