CARE OF SKIM-MILK AT CREAMERY. 215 



to get the Illinois Experiment Station to do 

 some work to show the comparative value of 

 sweet and excessively sour milk fed to pigs, 

 such as is returned from some creameries. An 

 underground vat should never be used for skim- 

 milk as it is not possible to properly clean it 

 and keep it in good condition. 



For calves. For young calves it is necessary 

 to have the milk sweet, and the creamery 

 should provide some convenient way for the 

 patrons to get it sweet and clean from the 

 separator. 



Scalding. By scalding the skim-milk as soon 

 as it leaves the separator it will keep much 

 longer before souring. There was a device de- 

 scribed in the dairy and creamery papers two 

 or three years ago, I think by some man in 

 Iowa, that is a successful contrivance and very 

 inexpensive. It consists of a pail or tub to set 

 into the skim-milk vat for the milk to run into 

 from the separators and a wooden cover that 

 drops inside not quite filling the tub or pail. 

 This cover has a hole in it through which the 

 exhaust steam-pipe from the engine is carried, 

 reaching one or two inches through the wooden 

 cover into the milk. The float cover prevents 

 the slop from the boiling milk and allows the 

 milk to overflow around the outside of it. The 

 exhaust pipe must not extend too far into the 

 milk as it will create a back pressure on the 



