THE COMPLETE GEAZIER. 



BOOK I. 



separated milk, and there would be a surplus sufficient to produce 

 200 Ib. of pork, at 6d. per Ib. Having deducted the cost of the home- 

 grown foods consumed by the calf and pigs, the gross return per cow 

 is 20Z. ; from this must be deducted the value of the meal and other 

 home-grown foods fed to the cow." 



For incorporating with skim-milk, or with separated milk, a cheaper 

 oil to replace the butter-fat which has been removed, an apparatus 

 called the Lactoleofract, made by Mr. George Lawrence, Latimer 

 Road, London, W., is sometimes employed. It is shown in fig. 45, 

 where A is a steam-boiler ; B, a lamp ; C, steam outlet ; D, emulsifier ; 

 E, milk- vessel : F, oil or fat vessel ; G, G, screw plugs. The skim- 

 milk and fat meet in the emulsifier D, and there, under the influence 



Fig. 45. The Lactoleofract. 



of a jet of steam, thorough emulsification is effected. For the purpose 

 of calf-feeding the resulting product is as useful as new milk, whilst it 

 is less costly. 



The " North British Agriculturist," in referring to the plan of using 

 separated-milk instead of skim-milk, and replacing the fatty matter 

 extracted in the cream with linseed meal, or some other cheap sub- 

 stitute, says : " Separated-milk has many advantages over skim-milk. 

 When the cream has been raised in an open vessel in the old and still 

 general way, the skim milk is always more or less decomposed before 

 the cream has all risen to the top, and the natural heat is all out of the 

 milk. On the other hand, the milk may be run through the separator 

 immediately after being drawn from the cow's udder, and if fed directly 

 to the calves, its feeding value is much higher than that of skim-milk, 

 because it still retains its natural heat, and no decomposition has had 

 time to be set up in it. In Canada many of the farmers have 

 separators, and send their cream direct to the butter factories, while 

 retaining the separated milk for the rearing of calve? and even the 



