CREAM. 249 



Running the Separator. 



The Operator should understand his Business. — He should 

 have thorough training in creameries as a helper and, if 

 possible, in a dairy school, before undertaking to manage 

 a creamery separator on his own responsibility. A new 

 machine should be put up and started by the manufacturer 

 or his agent, and prove in perfect shape and efficiency be- 

 fore he leaves. Every manufacturer gives detailed in- 

 structions as to the care of the separator, and such an 

 instruction book should always be at hand. The operator 

 of hand as well as of power machines should make him- 

 self familiar with every detail of the construction. 



Condition and Tejnperature of the Milk. — Fresh and warm 

 from the cow, the milk is in the best condition to be skimmed. 

 If it cannot be had in that condition, it should be aerated 

 and cooled on the farm, so that it arrives at the creamery 

 or the dairy at not over 60°. Then reheat it to 80° or 85°, 

 not under 75° and not over 90°. This heating is prefer- 

 ably done in some continuous heater, as it is dangerous to 

 heat it in bulk, because milk standing some time at 85° is 

 apt to spoil. While the separator will skim at a lower 

 temperature, either the skimming is not clean or less milk 

 must be run through the machine in the same time. Of 

 course, the milk must be sweet. 



Starting. — Oil all bearings thoroughly, using only the very 

 best oil. Ascertain that everything is in trim order, then 

 start according to instructions, which vary for different 

 kinds of machines. Always start carefully, and where the 

 belt from the intermediate is shifted from loose to fixed 

 pulley, do it slowly and gradually, helping with the hand 

 on the belt to start the bowl. When the bowl appears to 

 be running at full speed without shaking, ascertain if it 

 really does so by means of the speed indicator, which 

 should always be found on any power machine. 



Never allow the machine to run faster than permitted \>y 

 the manufacturer. If you do, it is at your risk and at 

 the risk of the lives of your assistants. Use the speed 

 indicator often. 



