178 AMERICAN DAIRYING. 



of cream and skim-milk and will for that rea- 

 son take position between the skim-milk and 

 cream and carry the cream or flush it out of 

 the bowl. It is well to repeat this three or 

 four times, leaving time enough between the 

 acts for what cream there is to become sepa- 

 rated and then flush it out. It is necessary to 

 exercise care in getting the fat or cream all out 

 of the separator bowl at the end of a run. I 

 have seen separator bowls with more fat in 

 them when taken out to be cleaned than there 

 would be in 1,000 Ibs. of the milk they had 

 skimmed with this same machine. This was 

 not the fault of the separator but of the oper- 

 ator. If the bowl is flushed out three or four 

 times with tepid water, allowing a few seconds' 

 time between the flushings, there will be no 

 larger percentage of fat in the contents of the 

 bowl than there was in the skim-milk. 



Difference in separators. There are many 

 times large losses made in separating. I have 

 operated separators that I could not skim closer 

 than .2 of 1 per cent of fat with and I have op- 

 erated others that I could get to skim to a trace, 

 or not enough to cover one-tenth of the surface 

 of the test-bottle neck. 



Dairy school work. Persons wishing infor- 

 mation concerning work done by different sep- 

 arators under the same conditions can secure 

 valuable facts from the work at our dairy 



