STATE DAIRY ASSOCIATION. 613 



$8. By tlie old process, when the milk is cold and old it is worth 15 cents 

 per 100 pounds, or $6 for the 4,000 pounds, making a gain of $2 In favor 

 of warm separated milk. 



Now we have $12 profit over the old process, and will any one qiiestion 

 that the separator has paid for itself and the work of operating, and, like 

 the cow, is still left to repeat the operation from six to ten years with but 

 little outlay for running expenses. And when we consider the labor saved 

 in skimming milk twice a day, and keeping it cool enough to raise the 

 cream in pans, crocks or cans, as the case may be, the separator again has 

 the lead. 



We admit there is work in cleaning and caring for a separator, but it 

 is as nothing when compared with the labor necessary to keep clean and 

 pure all the utensils used when skimming milk in the old way. 



The butter, as we have before mentioned, made from the separated 

 product, is much better because of a more uniform flavor and texture 

 and more valuable to us because easier made. And in localities where 

 the separator is used in connection with the creamery we think the value 

 would be very great, both to the creamery and patron. Such an improve- 

 ment over the old method of cream gathering, and you still have your 

 warm milk left to feed upon the farm. 



We would, therefore, recommend the use of a cream separator to 

 every dairyman that skims his milk. The first cost of the machine may 

 seem rather expensive to some, but when you consider that it is paying 

 20 per cent, or more interest on your investment, we, as dairymen, can 

 scarcely afford to lose what this machine will save for us. 



The I'resident: We will allow hvc minutes on this piiper for discus- 

 sion. 



Tlie Secretary: The (iu(^stion of hand separators, both for the farmer 

 and the creamery man, is an important one, and I would like to hear from 

 some of the creamery men here. 



Mr. Schlosser: Take it along these lines, the objection we would offer 

 for the creamery is the quality of the cream. There is no excuse for the 

 farmer that has a hand cream separator why he should not be able to 

 furnish us a good quality of cream. It all lies with the farmer and not 

 witli the machine. 



Mr. Drischol: I would like to hear Professor McKay on the question 

 of hand sei)arat(n's in tlie State of Iowa. I would like to have him explain 

 the position of the farmers at the present time. 



Professor McKay: We have the hand separator system in Iowa at 

 the present time and somewhat to our sorrow. The hand separator is all 

 right as far as it goes, but in my experience in scoring butter I am satisfied 



