58 



perly managed. The old-fashioned method of skimming leaves some- 

 times as much as 25 per cent of the cream in the milk. Another 

 benefit derived from the use of a separator is that the skim-milk 

 is still warm after the cream is removed and can be fed to calves 

 or other animals in this condition with best results. 



In the choice of a separator there are one or two things to be 

 considered, of which ease of cleaning is perhaps the most important. 

 The more pieces of intricate mechanism there are in a separator the 

 greater will be the difficulty of cleaning, and so simplicity of con- 

 struction combined with efficiency of working is essential. In 

 addition to this, ease of running and durability are deserving of 

 consideration. 



BY-PRODUCTS. 



In some parts of the country, the farmer ships the whole of his 

 milk supply to the nearest city or cheese factory. If to a city, there 

 is no return of by-product, and the whole of the valuable consti- 

 tuents of the milk is lost to the farmer. If, however, the milk is 

 sent to a cheese factory, the farmer frequently is able to take back 

 some whey which contains many of these constituents in almost their 

 original quantities. 



If, however, the farmer uses a cream separator and ships only his 

 cream, or better still, if he makes his cream into butter on his 

 own farm, there is practically no loss of fertility for ' selling butter 

 is selling siunlight.' Where the farmer makes his own butter he 

 has two by-products in skim-milk and butter-milk, both very valuable 

 in the feeding of animals. 



Of milk there are thus three by-products, skim-milk, butter- 

 milk, and whey. Skim-milk, as is stated elsewhere in this work, is 

 a valuable feed for calves, pigs, and other classes of stock, its 

 content of ash and protein being especially valuable in the nourish- 

 ment of growing animals. 



Butter-milk also is rich in ash and protein and is very much 

 valmfed as a feed for young pigs. 



Whey, if returned to the farm from the factory, brings back very 

 much of the mineral matter contained in the original milk. For 

 pigs, and even, when fresh and sweet, for calves, whey makes a valu- 

 able addition to the ration. 



