FIFTH ANNUAL YEAR BOOK — PART VI. 561 



HINTS ON SEPARATING CREAM. 



Wallaces' Farmer. 



In a recent issue of Dairy Produce we find the following hints on the 

 care of the farm separator and the cream: 



The Separator.— \. See that it stands perfectly level and firm. 



2. When not in use keep it well covered so as to prevent dust and sand 

 getting into the bearings. 



3. Clean all the wearing parts thoroughly not less than twice a month. 



4. In separating maintain an even, regular speed. Turn the crank at 

 indicated number of revolutions. 



5. Have the cream screw set so as to throw a stream of cream that will 

 test from thirty-six to fifty per cent butter fat. 



6. When all the milk has been separated, flush the bowl out by pouring 

 into same sufticient amount of warm water or skim milk. 



7. After separating take milk and cream pans off; take bowl apart, and 

 wash all parts, reservoir, and pans; wash in lukewarm water, using a little 

 washing powder in water, then wash in scalding hot water, and put in the 

 air and sun to dry. 



8. Wash thoroughly after each time it is used. 



9. Never put the bowl together until wanted for separating. 



The Milk .—\. Always strain the milk before pouring into the reservoir. 



2. Separate it as soon as possible after drawing it from the cow. 



3. Feed the skim milk back into the calves and pigs as soon as done 

 separating. 



4. Never allow one milking to stand over until you have another milking 

 so as to save the trouble of one running of the separator. This is a careless 

 and wasteful practice, and will usually make No. 2 cream. 



The Cream. — \. Always have a clean, sweet receptacle to catch and hold 

 the cream. A common five- gallon shotgun can is very good for the 

 purpose. 



2. Cool the cream as rapidly as possible, either by stirring with the can in 

 cool air or in cool fresh water, and keep cool until delivered. 



3. Never put two batches of cream together until each has been thor- 

 oughly cooled. 



4. When each lot of cream is put with the older cream it should be 

 stirred through until all is alike. This helps to prevent souring, and aids in 

 getting a correct sample for testing. 



5. Never put tight lids on cream cans while cream is warm. 



6. Never let your delivery cans be the receptacle of the cream from the 

 separator. 



7. By producing a cream testing from thirty-six to fifty per cent butter fat 

 less trouble will be experienced in keeping it sweet, as the milk in the cream 

 is what sours. 



8. Delivery of cream should be made at least three times a week in 

 summer, and twice a week in winter. 



If these rules are carefully observed your cream will always grade No. 1. 



36 



