278 Bulletin 38. 



Even where butter is made at the factory, the use of a separ- 

 ator on the farm is of a distinct advantage to the farmer. Instead 

 of having the whole volume of milk to cool down for delivery to 

 the creamery, only the cream, amounting to ten or fifteen per 

 cent of the whole milk, demands that attention; the skim milk, 

 still warm from the cow, is in the best of condition for feeding to 

 young stock, both morning and evening ; and, at the usual rate 

 of ten cents per hundred pounds for hauling to the factory, the 

 farmer with the herd of five cows would pay out during the year 

 $3.00 for hauling cream, instead of $20.00 for hauling milk. 



The best hand separators on the market, properly operated, 

 should leave not more than one-tenth of one per cent of butter fat 

 in the skim milk. Every additional tenth of a per cent means 

 one pound of butter fat in a thousand pounds of skim milk, or 

 about $5.00 per year in our herd of five cows. The best separa- 

 tor is the cheapest, and a poor one is expensive at any price. 



In using a separator the directions accompanying the same 

 should be carefully followed. When setting up the machine it 

 should always be borne in mind that it must be level on a solid 

 foundation. In operating, three points should be given most 

 careful attention — the temperature of the milk, the rate at which 

 the milk is fed to the machine, and the speed of the separator 

 bowl. 



Milk is in the best possible condition for separation when 

 fresh from the cow ; it should not be allowed to cool down below 

 85 degrees. 



Skim milk should be tested to ascertain whether the machine 

 is skimming clean or not when fed at a given rate. Never guess 

 at the speed, but count the revolutions of the crank and know. 

 When directed to give 45 to 50 turns per minute it is safe and 

 best to give 50 turns. 



Do not neglect to fill the bowl with water before starting, as, 

 in all cases, it may be gotten up to speed with less vibration when 

 this is done, and in some cases it prevents much cream from 

 sticking to the inside parts. 



One should never try to regulate the thickness of the cream 

 by the rate of turning — there is a cream screw for that purpose. 



