156 



SUCCESSFUL FARMING 



a brush and a dairy washing powder. After they are carefully cleaned 

 they should be rinsed out and then either scalded with very hot water 

 or steamed if steam is available. 



The cream separator should be taken apart and well cleaned after 

 each milking and left apart until its next use. If it is left unclean, or 

 is not well aired, bad taints and odors will develop in the cream, causing 

 a poor quality of finished product. 



All dairy apparatus should be placed in the sun after it is washed, 

 as the sun will quickly dry it. Sunlight also acts as a powerful disin- 

 fecting agent. However, care should be taken to see that the appa- 



BUTTER READY FOR MARKET. 1 



ratus is so placed that there is no danger of dust and dirt blowing in 

 on it. 



Churns. The farm churn should be of ample size for the largest 

 churning made during the year. The common barrel churn is the most 

 practical for farm use, as it is simple, easy to clean and very durable as 

 well as economical in the first cost. On farms where large amounts of 

 butter are made a small combined churn, as illustrated, is very desirable. 



On farms where more than three cows are kept a cream separator, 

 of a size depending upon the number of cows kept, is advisable. It is best 

 to select a make of separator that is sold in the community, so that the 

 purchaser can always quickly secure necessary repairs. Cream separators 

 have been so well perfected that there is practically no difference in the 

 skimming efficiency of the several machines. They all skim sufficiently 



1 Courtesy of Hinde & Dauch Paper Co., Sandusky, Ohio. 



