49 



by turning the cream outlet towards the centre of the bowl, and thinner 

 by turning it away from the centre or towards the outside. 



In the case of adjustment by means of a skim-milk screw, the direc 

 tions would be the reverse. 



Other conditions which influence the richness of the cream are the 

 speed of the bowl, and flow of milk into the bowl, and, to a certain ex- 

 tent, the temperature of the milk. High speed and a low feed give a rich 

 cream, while a low speed with a regular or increased amount of feed will 

 give a thin cream, and probably this accounts for the great variation in 

 the cream tests from the same machine. 



A low speed with a full feed of milk makes a very unfavorable con- 

 dition for a separator to do good work, and should not be used as a means 

 of lowering the test, as it is usually associated with a high loss of fat in 

 the skim-milk. 



The care of the cream is by no means the least important part of the 

 work. As soon as the separating is completed the cream should be cool- 

 ed immediately to as low a temperature as possible in the summer and to 

 a temperature below 60 degrees in the winter. When different lots of 

 cream are to be mixed, the fresh cream should always be thoroughly cool- 

 ed before it is put in with the old cream. Adding fresh warm cream to 

 cream that has been separated and held for some time causes the develop- 

 ment of lactic acid, which, if not properly controlled, will cause bad flavors' 

 in the cream and butter. 



FARM BUTTER MAKING. 

 By Miss Laura Rose. 



Every year less butter is being manufactured on the farm ; and this is- 

 as it should be, for while I teach home-dairying, still I am a great advo- 

 cate of co-operative dairying. 



Good butter can be and is made on the farm, but from lack of skill, 

 care, or improper surroundings or utensils, dairy butter very often lacks 

 the fine flavor and body found in a No. 1 quality. 



As civilization advances, conditions multiply. In a new country the 

 milk and butter is apt to be better than that produced in a thickly settled 

 district. This is owing to bacteria of an objectionable nature being less 

 prevalent and as a result milk and its products are not so liable to con- 

 tamination. 



Cleanliness from the very start to the finish is the great essential in 

 the art of making good butter, and too much stress cannot be laid upon 

 its importance. 



