802 CYCLOPEDIA OF LIVE STOCK AND COMrLETE STOCK DOCTOR. 



to cut out any gum or dust that has accumulated in the bearings and ^^'ill 

 make the machine run nuich freer and easier, thus greatly increasing the 

 length of time that it will last and do perfect work. 



VII. Separating the Milk. 



The milk should be separated as soon as possible after milking, while it 

 still contains the animal heat. 



Use of Strainers. — If milk has been handled in a cleanly way during 

 milking it can be poured directly into the supply can of the separator 

 without straining. The dairyman who depends upon the strainer to clean 

 the milk rather than using cleanly methods of milking is the one who 

 makes the poorer butter. If it is necessary to strain the milk a very fine 

 wire strainer should be used. It is very difficult to keep a cloth strainer 

 in good condition, and if not kept in good condition it is a seed bed for 

 trouble. When a strainer cloth becomes yellow it rarely ever smells clean, 

 indicating that decomposition is going on and that it is not fit to use. 

 For this reason it is best to discard strainer cloths entirely. If a strainer 

 other than wire is used, it is best to employ some material such as absorb- 

 ent cotton that can be thrown away at the end of each njilking. 



Operating the Machine. — Before starting the separator the operator 

 should look carefully after the bearings or wearing parts, putting a drop 

 or two of oil on each and noting whether the oil cups are dropping prop- 

 erly. Instructions for care and oiling come with each machine and they 

 should be heeded. The makers have studied this problem and are bound 

 for their own protection to give proper instructions for operation. In the 

 winter time when the separator bowl and i)arts are cold it is best to pour 

 a quart or so of hot water through the machine just as it is started. This 

 warms up the surfaces and prevents the milk from sticking as it would 

 if cold. It also makes the cleaning of the separator much easier and pre- 

 vents its clogging up at the start. 



Bring the machine gradually up to its normal speed and then turn 

 the milk in .slowly until the valve is wide open. Keep a constantly uni- 

 form motion of the handle during the entire run. When all of the milk 

 has passed from the supply can -d quart or so of the skim milk should be 

 caught and poured through to flush out the cream that will remain in the 

 bowl. Unlass this is done some of the butter fat will adhere to the surface 

 and a small amount remain in the center of the bowl, not being able to get 

 out of the machine because there is no more milk flowing in to force it 

 through. Pouring in the skim milk forces it all out. Warm water may 

 be used for this purpo.se but usually it is not so convenient. 



Care of Cream After Separation. — The first work on completion of 

 the separation should be the care of the cream. It is the product for which 

 all of the previous work has been performed and it is woi-se than folly to 

 neglect it now it is secured. The cream must be cooled at once to check 

 the growth of bacteria. The best method for doing this is to place it in 

 a deep, narrow pail immersed in cold water just punii)ed from the well, 



