170 AMERICAN DAIRYING. 



as good skimming as I did at the other cream- 

 ery. 



The cause. I studied for the cause of this 

 for some time before the idea came to me that 

 the manner of warming the milk might have 

 something to do with the thoroughness of the 

 separating. As soon as this thought came to 

 me I commenced to warm the milk at the 

 home creamery in the large vat and I found 

 the separators doing as good work as at the 

 othery creamery where the milk was warmed 

 slowly. My theoretical explanation of the situ- 

 ation is that the sudden heating expands the 

 water in the milk faster than it does the fat 

 and consequently there is not the difference in 

 gravity of the cream and other elements in the 

 sudden heated milk that there is in the gradu- 

 ally heated milk where there has been time for 

 the fats to become of the same temperature as 

 the other elements in the milk. 



Channel vat. It is not practicable in warm 

 weather to do much warming in the receiving 

 vat. In fact it is not necessary as a rule to 

 warm the milk in hot weather for separating. 

 I believe the channel vat to be the best device 

 for tempering milk for separating. 



Be sure to secure this vat of a capacity that 

 will not require forcing to get the milk to the 

 proper temperature. If the tempering vat is 

 too small the waters surrounding it will need 



