CARE OF THE MILK 97 



dairy. Among the advantages of the centrifugal 

 separator is that of having warm skim-milk for the 

 calves. An owner of one of the first of the centri- 

 fugal separators informed a guest at his break- 

 fast-table that butter on the table was made from 

 milk which had been taken from the cow that morn- 

 ing. The cream was churned sweet in order to 

 show the wonderful advancement in scientific dairy- 

 ing. Forms of leading separators are shown in 

 Figs. 17 and 18. 



GRAVITY SETTING FOR CREAM 



The writer claims the credit of having originated 

 a new method for raising cream by the gravity 

 process. By its use the milk is creamed as per- 

 fectly as by the best separators and at less expense. 

 Some years since he was raising his cream by the 

 ordinary method of immersing the cans in ice-water. 

 One August he ran short of ice, and had to econo- 

 mize in its use. He had been using a large vat, 

 or box, lined with zinc. In this he put a water-tight 

 partition across the middle, and ran spring-water into 

 one end. Ice was put in the water in the other end. 

 The cans of milk were first placed in the spring- 

 water, which was at about 54. After cooling to 

 that temperature they were carefully lifted into the 

 ice-water, so as not to disturb the rising cream. The 

 only object sought was the saving of ice. But on 

 the first morning the cans showed more cream than 

 had previously been obtained from the same cows. 

 To make sure he mixed two cans of warm, fresh 

 milk, and put equal quantities back into the two 



