io6 



through the ends of the vat, rotated by- 

 means of a bevel gear, shaft and pulley. 

 Through this screw the tempering water 

 hot or cold circulates. These vats are now 

 also used in larger local creameries. 



Indeed I may fairly say that the managers 

 of these plants are doing all they can to 

 make the best possible butter, and we must 

 look to the cream producers for further im- 

 provement in the quality. 



I understand that payment by grade is 

 now used at some factories, but fear com- 

 (Fig. 91) petition among the different centralizers will 



make this plan as impractical as with the old gathered cream 

 system and that to get their profit on as many pounds as possible,, 

 the operators will not be able to carry out the grading properly. 



There are now, I presume, over a hundred different hand 

 separators in the market, and the same rule holds good as to- 

 selecting one as for the power separators. 

 I illustrate some of the leading ones in 

 the Alpha, Fig. 89; the U. S. in Fig. 90; 

 the Simplex in Fig. 91, and the Reid in 

 Fig. 92. 



Unless they are kept clean and are 

 run at the proper speed, the advantage 

 of centrifugal creaming is lost, and if 

 great care is not taken the cost of re- 

 pairs is likely to be large. 



I cannot recommend the haiid separ- 

 ator system be it with local factories or 

 centralizing plants, wherever 10,000 Ibs. 

 of milk per day may be secured within a 

 (Fig. 92) radius of 3 or 4 miles. 



