150 SCIENCE AND PRACTICE OF DAIRYING. 



for keeping butter for sale. If space be deficient, and if it be required 

 to limit the room, it may be necessary to unite the milk samples' room 

 and the room in which the cleaning of the vessels goes on, and to put 

 the butter-casks and the separators in one room; but the room for the 

 separators and butter-casks must be large and roomy. Especial care 

 should be exercised in the choosing of the situations of the rooms for 

 keeping the milk, skim-milk, and cream, and for cream-souring and the 

 working up of the butter. The last-mentioned room must be capable of 

 being heated. 



Before creaming is begun, the separators should be examined daily to 

 see that they are in good working order. During creaming, the supply of 

 milk, and its temperature, as well as the rate at which the drum revolves, 

 should be carefully observed for five minutes. It is sufficient to steam the 

 drums of the separators, along with the other apparatus, once a day, and 

 to rinse them out with hot and cold water. Furthermore, they should be 

 treated at least twice a week with a warm dilute solution of soda. The 

 following points ought to be carefully observed : 



(1) If a separator is not in good working order it ought on no account 

 to be set in working motion. 



(2) The drums of separators should be slowly and gradually brought 

 up to the required revolving speed. 



(3) When, during motion, the driving-belts slip off the wheel, no 

 attempt ought to be made, under any conditions, to put them on while 

 the wheel is in motion. The engine must be stopped before the belt can 

 be put right. 



(4) During the time the machine is in motion the hand ought not to 

 be laid on it, and the drum should not be touched. This habit may 

 be very easily acquired in the case of some separators. In using the 

 separators of Burmeister and Wain, no attempt ought to be made to 

 remove or to replace a dish while the machine is in motion. 



(5) If, during the motion of the machine, anything unusual happens, 

 the driving power ought to be at once stopped, and the same ought to be 

 done if the drum stops. 



(6) Great care ought to be taken when the machine is in motion not 

 to come near the running belt. 



In most dairies in which separators are used the separators are only 

 used once a day, and the morning and evening milk are creamed together, 

 perhaps also the forenoon's milk of the previous day, which has been kept 

 overnight in a special room at a temperature of under 10 C. Practical 

 experience has shown that the necessary attention can no longer be paid 

 if the creaming takes more than four hours daily. For this reason the 



