DAIRYING 35 



1. The simplicity of the bowl and of the construction of the 

 machine in general. 



2. Method of attaching power to the bowl or to the spindle. 



3. The construction of the bowl, its diameter, weight, and 

 the amount of time required to clean it, also the bowl bearings. 



4. The cream regulating device. 



5. The capacity or amount of milk skimmed per hour. 



6. Time required to put together, take apart and clean the 

 bowl and its attachments. 



7. Protection of the operator from moving parts. 



8. Convenience for oiling and amount of oil needed. 



9. Smoothness of the cream. 



10. Power required to operate the machine. 



11. Durability. 



12. Convenience of obtaining repairs. 



286. Some separators have more of these points satisfactory 

 than others, and in making a selection one must decide to what 

 extent these requirements are satisfied in one machine more than 

 in another. When the price is the same for equally good skimming 

 and the amount of milk skimmed per hour, the advantages of 

 each in construction should be considered. 



287. The price of a separator per 100 pounds of milk skimmed 

 varies according to the capacity, the largest capacity machines 

 costing much less per 100 pounds of milk skimmed than the 

 smallest ones. The power required to run the separators varies 

 a great deal, some requiring 10 to 15 times more power to run 

 them than others to do the same amount of skimming. The ex- 

 cessive strength of material used in some cases may be responsi- 

 ble for the great difference in power needed, but accidents from 

 a machine breaking seldom occur except when the instructions 

 of the manufacturers are not followed. 



288. The best separator, therefore, is the one which skims 

 the most milk per hour at the lowest speed, at the lowest tem- 

 perature of the milk with the least expense of power, and is the 



