80 CANADIAN DAIRYING. 



The following points should be observed when set- 

 ting up and operating a cream separator : 



1. Read the manufacturer's directions carefully. 



2. Set the machine on a solid base, preferably stone 

 or cement, though a firm wooden block or solid floor 

 may be used. 



3. Have the machine level. Use a level on the top 

 of the bowl frame, which is turned true for that pur- 

 pose. In the case of a suspended bowl, use a plumb 

 bob. 



4. Wipe the bearings free from dust and dirt. 



5. Use kerosene (coal oil) to clean the bearings, 

 then use the oil recommended by the manufacturer. 

 Do not use a vegetable oil, such as castor oil, as it 

 gums the bearings. 



6. Have the milk of proper temperature, 85 to 100 

 degrees if not pasteurizing. Milk separates best as 

 soon as drawn from the cows. 



7. Start the machine slowly, taking at least three to 

 five minutes to attain full speed. 



8. Warm and wet the bowl by putting warm water 

 in it, as this prevents the cream sticking to the inside. 



9. Have the machine at full speed before allowing 

 milk to enter the bowl, then fill the bowl rapidly by 

 opening the tap to its full capacity. 



10. Maintain a steady motion at full speed during 

 all the time of separating. 



1 1. Keep the supply can nearly full of milk. If for 

 any reason the person who is turning has to let go of 

 the handle to put in more milk, the tap should be 

 closed to prevent milk entering the bowl when not at 



