FARM DAIRYING 



ming device. Do not allow the milk to get too 

 low in the receiving can, or the cream outlet may 

 clog. The inflow of milk into the bowl should 

 be steady and should be approximate to the capac- 

 ity of the machine. If for any reason the machine 

 has to be left before the run is finished, shut off 

 the flow of milk, and if convenient flush out the 

 bowl with a little warm water to prevent the cream 

 outlet from clogging. At the end of the run 

 enough warm water should be put through the 

 bowl to force the cream out. This water must be 

 pure, for some of it of necessity gets into the 

 cream; but allow only what is necessary to flush 

 the cream from the bowl. Too hot water will 

 scald the milk on the bowl and make it hard to 

 clean. Skim-milk may be used for flushing out 

 the bowl, but warm water is better. 



Milk should always be strained before sepa- 

 rating. The sooner the dirt is removed the better ; 

 moreover, hairs, small pieces of straw, etc., are 

 apt to close the outlets. Putting two thicknesses 

 of cheesecloth over the receiving can and holding 

 them in place with several clothes-pins Is a con- 

 venient method. . 



Milk Is at its best for separating Immediately 

 after being drawn from the cows. Should it cool 

 below 85 degrees it Is better to warm it, although 



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