BUTTERMAKING IN THE CREAMERY. 195 



pounds of milk from each delivery in order to get a 

 large " overrun " should not be followed, as it is dis- 

 honest, and sooner or later causes trouble. As soon 

 as the milk is emptied from the patron's can into the 

 weighing can, a sample should be placed in a pint 

 bottle for testing. Samples should be taken from 

 each and every delivery. The plan of taking a sample 

 occasionally, or once a week, should not be allowed, as 

 this results in an injustice to all parties. 



A large quantity of milk in the receiving vat should 

 not be heated to over 50 to 60 degrees, as there 

 is danger of souring in case anything goes wrong with 

 the machinery. In very cold weather a part of the 

 heating may be done in the receiving vat, but a small 

 heater or pasteurizer should be used for bringing milk 

 to the proper separating temperature. Live steam 

 should not be turned into the milk, nor should whole 

 milk be elevated and heated by an ejector, as it tends 

 to deteriorate the quality of the butter, and it is more 

 difficult to get a complete separation of the cream 

 where this method is adopted. The best temperature 

 for separating is from 80 to 95 degrees in summer, 

 and 100 to no degrees in winter, when not pasteur- 

 izing. It is necessary to heat the milk to a higher tem- 

 perature with some separators than with others, in 

 order to get " close skimming." The separator should 

 run at full speed, and from five to ten minutes should 

 be taken to attain full speed. If for any cause 

 speed is decreased, there should be a corresponding 

 decrease in the feed, or supply of milk, to the machine. 

 No convenient form of speed indicator is yet sent out 



