64 A COUNTRY READER. 



As these cream globules are lighter than the 

 milk, they naturally rise and collect together in 

 a condensed mass on the surface of the milk. 

 When the cream has fully risen to the top of 

 the milk, it is skimmed off and placed in small 

 cream vessels to allow it to, what is termed, 

 " ripen," that is, till it is in the most suitable 

 condition for making butter. The moment 

 of ripening must be learnt from your own 

 experience. 



The new method. In large dairies there is 

 used a machine called a cream separator ; the 

 new milk is run into a part of the separator 

 which revolves at a great speed, this rotary 

 motion causes the watery particles, which are 

 the heavier particles of the milk, to fly into an 

 cuter compartment of the separator, and from 

 there it runs out by a tap as separated milk. 

 The cream globules of the milk, being lighter 

 than the watery particles of the milk, are at 

 the same time forced into an inner compartment 

 of the separator, 'and from here it is run out by 

 a tube as cream. So the separated milk runs out 

 of one tap, while the cream runs out of another. 



The separator extracts 92 to 98 per cent, of 

 cream, whereas the setting in shallow vessels 

 extracts only 80 per cent, of cream. The skim 

 milk, however, left after skimming the cream 

 from the milk set in shallow vessels, is more 



