CARE OF MILK ON THE FARM 331 



If the separator is placed on a wooden floor, it can be secured 

 to the floor with lag screws. Whether the floor is of cement or 

 wood, before the bolts or screws are finally tightened, the ma- 

 chine should be leveled. This is very necessary in order to get 

 the best skimming results. Separators are commonly leveled 

 \nth a spirit level. It is placed across the l)owl casing and the 

 machine leveled from right to left and from front to back. It is 

 important that all separators be leveled, but especially so Avith 

 those not having self-balancing bowls. 



A cream separator is usually the most delicate piece of 

 machinery on the farm and it should be handled without undue 

 roughness. Sudden jerks on the handle cause great strains on 

 the bearings and reduce the life of the machine. In starting the 

 separator, work uji speed gradually and turn the handle so that 

 there is an even pull all the way around. The too common prac- 

 tice of leaning on the handle as it goes down and giving it a jerk 

 as it comes up strains the bearings and wears the gears unevenly. 

 A watch or a pendulum which is furnished with some separators 

 may be used to time the number of revolutions of the handle per 

 minute. 



A supply of good oil free from grit is essential to the separator 

 if it is to run easily and wear long. The operator should see 

 that there is a good supply of oil in the oil cup and make certain 

 that the oil system is not clogged. "With many separators the oil 

 should be turned on when the machine is started and shut off 

 when the separating is completed. Bearings and wearing sur- 

 faces should be kept free from dirt and grit. Perhaps the most 

 necessary caution in the handling of a separator is not to tamper 

 with it if it is running all right. The parts are finely adjusted 

 and needless experimenting invites trouble. 



Operating the separator. — Before the machine is started all 

 containers for the cream and skim milk should be in readiness 

 and a supply of hot water on hand. Also, the operator should 

 make certain that the machine has been put together properly in 

 compliance with the manufacturer's directions. AMien the ma- 

 chine has reached its required speed, the milk faucet may be 

 turned on. In winter it is advisable to run hot water through 

 the separator before the milk is started in order to warm up 

 the bowl. If this is not done, the first milk Avhicli passes through 

 will be chilled and the separation less complete, for the separator 

 does the best work when the milk is at a minimum temperature 

 of ninety degrees F. 



As soon as the last of the milk is running out of the milk tank, 



