78 CANADIAN DAIRYING. 



The chief advantages of centrifugal creaming are : 

 almost complete separation of fat from the skim-milk, 

 a better quality of cream, butter, and skim-milk, a 

 saving of ice and labor, and a cleansing of the skim- 

 milk and cream through the action of centrifugal 

 force, which causes a deposit of slime or mud on the 

 inside of the separator bowl, consisting of albuminous 

 matter, dirt, and also to some extent disease or other 

 harmful germs if they be present. This slime should 

 be carefully removed from the bowl and be burnt at 

 once. Never allow this to dry and be blown about 

 the farm, as it may spread disease ; neither should it 

 be allowed to go into a drain from the dairy, as it 

 may clog the drain. 



The separator may be placed in a room convenient 

 to the stable, but this must be kept clean and well 

 ventilated. It may be put in some room at the 

 house, if no special dairy-room be available. Having 

 the separator at the barn saves the labor of carrying 

 the milk to the house and the skim-milk back to the 

 barn. Where extra labor, or some power such as an 

 engine or a tread power, is available, the creaming 

 may go on at the same time as the milking ; and soon 

 after the milking is done the cream will be separated 

 and the skim-milk be ready for calves and pigs. The 

 disadvantage of having the separator at the barn is 

 the lack of hot water for wetting and warming the 

 inside of the bowl and for washing purposes. If 

 located at or near the house, the room and machine 

 are usually kept cleaner, except there be a steam 

 boiler at the barn for making hot water. 



