lo Oct., 1908.] 



Dairy Farmuis- 



609 



sink to the bottom. It is recommended that the cream should be separated 

 so as to contain at least 40 per cent. fat. 



Temperature to Separate at. 



A temperature of 86 degrees F. is sufficient to enable perfect separation 

 of fat from the milk to take place, provided, of course, that due regard 

 is paid to rate of speed and feed of separator. If it is necessary tO' 

 heat the milk, it is better to do so by immersing the vessel containing it in 

 hot water. 



Computing Butter-Fat Results. 



The following is the method adopted : — Multiply the pounds of milk 

 by the percentage of fat, and divide the result by 100. The answer fwill 

 be the pounds of fat contained in that quantity of milk. Example, 100 

 lbs. of milk multiplied by 4 per cent, of fat = 400 lbs. ; divided by 100 = 

 4 lbs. of fat. The following is the result of the figures submitted by 

 J.E.B. :— 



. No. I cow, 190 lbs. of milk, test 4 percent. = 7-6 lbs. butter fat per week. 

 No. 2 cow, 215 ,, ,, 3'5 ,, =7'52 ,, ,, ,, 



No. 3 cow, 107^ „ ,, 3-+ ,, =3-76 ,, „ ,, 



No. 4 cow, io8i ,, ,, 4'6 ,, =4'99 ,■, .> >> 



Example — 190 X 4'o = 76o'o which, divided by 100, gives 7'6. 



'Clean Skimming. 



There should not be more than o.i per cent, of fat left in skim milk; 

 the result obtained by correspondent, 0.07, is reasonably good skimming, 

 100 gallons of milk zri, 000 lbs. approximately. With this loss of .07 

 per cent, of fat the result would be as follows:- — 1,000 lbs. of whole 

 milk would produce 900 lbs. of skim milk; the latter multiplied by .07 

 and divided by 100 would show that .65 lbs. of butter fat were lost in 

 1. 000 lbs. of milk. 



Separate each time into Fresh Vessel. 



Should a separate vessel be used each time when separating, if a 

 cooler is used, or can several milkings be run into the one can, is asked. 



It is advisable at all times to separate into an empty \'essel. The 

 cream when cooled, may be added to the bulk cream, which should be 

 thoroughly stirred up. It is important that before mixing, the cream 

 in the two vessels should be as near the same temperature as possible. 



11017. 



