284 DAIRYING. 



See that the feed of new milk is correct and that the pro- 

 portion of cream to milk is as wanted. Hold a quart meas- 

 ure under the skim-milk spout and a measuring glass un- 

 der the cream outlet, and, when the quart measure is full, 

 see how much cream you have in the measuring glass, tak- 

 ing the time by your watch. If you have 6 ozs. of cream 

 to I quart of skim-milk in 9 seconds, you have taken 6 

 parts of cream from 38 of new milk, or a little less than 

 one sixth, or about 16^, and you are running at the rate 

 of 950 lbs. per hour. How large a proportion of cream to 

 take from the milk depends upon the richness of the milk 

 and the consistency of cream desired. If you have 4^ 

 milk and you wish cream of 28^ fat, you will take i 

 part of cream from 7 of new milk, or 14^ . 



Keep the oil-cups filled and look frequently at all working 

 parts of the machinery. Well started and regulated, it 

 will run uninterrupted until all the milk is skimmed. 

 When the last milk has entered the bowl, pour in suffi- 

 cient skim-milk to crowd out all the cream left. If the 

 skim-milk is removed from the building while the separa- 

 tor is runnir.g, take satuples frequently, or, if it is all left 

 after the work is done, take a few average samples to test 

 with the Babcock machine, so as to control the day' s 700 rk. 



Stop the jnachine cautiously, removing the motive power 

 and letting the howl come to a stand-still of itself zuithout 

 applying any brake. Remove the skim-milk left in the bowl 

 by a siphon or otherwise, take off the covers, etc., and lift 

 out the bowl. 



Cleaning. — First rinse the bowl and other parts which 

 have been in contact with milk in cold or tepid water, and 

 then scrub them in boiling water, frequently using some 

 solution of sal-soda. Scrub and brush every corner. Rinse 

 in clean boiling water and steam out the tin covers, etc. 

 Wipe with a cloth and set the things to dry. Pump out 

 every pipe that cannot be reached by hand and brush. If 

 possible, avoid the tise of rubber hose to conduct the milk 

 from the vat or heater to the separator, but use open tin 

 conductors or short tin pipes, which can be easily kept 

 clean. Rubber hose cannot be washed in boiling water 



