CHAPTER XIII. 

 A FEW PRACTICAL HINTS TO CREAM RAISERS. 



The first condition necessary in the manufacture of high-class dairy 

 produce is that the raw materials, milk, or cream, is of good quality. 

 If the cream or milk, as the case may be, is not Rood, the best man- 

 agement afterwards must -fail to produce a presentable article. 



In order to produce good cream it is necessary to produce good 

 milk, and in order to produce good milk one must have healthy cows 

 and feed them well with such food as will no. be injurious to the 

 quality of the butter, also cheese or other forms of produce. 



If the milk has been drawn from the cow in good condition, it is 

 necessary afterwards to manage it care-fully until it has been passed 

 through the separator to the creamery or factory. 



To attain this, the atmosphere of the cow-stalls must be as pure 

 and fresh as possible ; and the milk must be taken as quickly as pos- 

 sible from the cow-stalls to the separating room. 



The milk of newly-calved cows is not fit for dairy purposes before 

 a lapse of from three to five days a-fter calving, and such milk, or 

 milk that is in any way out of condition, ought never be put through 

 the separator. Its proper use is foou for young calves. 



The separating room ought to have an open, dry, and healthy situa- 

 tion. It must not be built in the vicinity of such builoings as emit 

 impure odours. The floors should be made of some waterproof sub- 

 stance, such as cement, glazed tiles, or paving atones cemented to- 

 gether, with a fall to permit perfect drainage. 



Dairy cans and all milk vessels are generally made of good tin, and 

 require to be carefully washed and aired after each miking, and as 

 soon after being used as possible, to prevent the dirt from drying 

 on them. In order to obtain good cream, much depends o.i the man 

 agement of the separator. The principal points e-f merit in a separator 

 are as follows : (i.) That it is simple a id stro.ig in constractiori . 

 that it is easily managed and safe, and that it requires little space anj 

 driving power. (2.) That it has the greatest possible capacity, and 

 is cheap in proportion. (3.) That it skims c.ea.i and can be easily 

 regulated by any one acquainted with a separator. 



In setting a separator it is necessary to have a good foundation, anc' 

 every care taken that it is Set perfectly level near enough won't do- 

 it must be ievel. After being properly set, the separator mus L be 

 taken to pieces and thoroughly cleaned before using. Afte; bein<? 

 cleaned and each placed back in its proper place, each part shou d be 

 oiled with best separator oil. Other oils are injurious. 



The separator should be turned as near as possible the correct num- 

 ber of revolutions throughout the skimming-, even -feeding being also 

 an important item in the separation of milk. 



The temperature of the milk should not go belo.v 7odeg. Fahr ; a 

 more perfect separation takes place when the warm milk from the 

 cow is passed through the separator. If milk becomes too cold, the 

 cream will not separate freely from the milk. 



In order to get good keeping butter, and to expel the animal odours 

 always clinging to milk that has been separated direct from the cow, 

 the cream should be cooled down immediately a-iter the separation. 



287. 



