612 BOARD OF AGRICULTURE. 



kind. Then put in cans and set in cold water and cool down to at least 

 54 degi-ees F., as the bacteria will develop very slowly at that temperature. 

 Never mix warm and cold milk together. Keep it at as low a temperature 

 as possible until delivered to the factory. As soon as the skim milk or 

 whey is returned to the farm the cans should be emptied at once and 

 washed, scalded, put out in the pure air and sunlight. All milking uten- 

 sils should be treated in the same way. 



THE HAND SEPARATOR ON THE FARM. 



C. B. BENJAMIN, LEROY. 



The manufacturers of the separator claim for it a clear profit of $10 

 per cow per year, and to prove this claim in the value of a hand separator 

 on the farm let us figure a little. 



An average dairy cow should give 165 pounds of butter in a year by 

 the old process gravity system of cream gathering, which should bring 

 eighteen cents per pound, or $29.70. With the centrifugal separator the 

 same cow will give 200 pounds of butter, worth 20 cents, or $40, a differ- 

 ence of $10.30. The question may arise, why the difference in selling price 

 of butter? We can only answer from personal experience, that the sepa- 

 rator cream makes a better quality of butter, from the fact that the 

 cream being of the same consistency ripens more evenly; there is much 

 less milk in it than in the skimmed cream; the cream is taken from the 

 milk while it is in a perfectly fresh and sweet condition; no danger of its 

 becoming sour or taking on so many objectionable odors as it might when 

 standing twelve or twenty-four hours before being skimmed. 



Ten cows in a herd making a profit of $10.30 per cow per year would 

 make a profit of $103, or the cost of a separator made good in one year 

 with a ten-cow dairy. 



You may ask if it is not more work to run a" separator than to skim 

 milk? Our answer is the hand separator places the work where it be- 

 longs and makes lighter the Avork of the average farmer's wife, because 

 the men are expected to do tlie sciiarating and care for the skim milk 

 while fresh and warm. This )iy-i)r()(luct skim milk^is a very important 

 factor in the real value of a separator on the farm. When properly fed, 

 which is immediately after being separated, still warm with the animal 

 heat, it is of the greatest value for young calves and pigs. 



This milk we value as being worth to us 20 cents per 100 pounds 

 when fed warm to young, growing pigs. The average cow furnishes us 

 4,000 pounds of skim milk per year, and at this price it would be worth 



