FARM DAIRYING 



Do not subject the rubber ring to too hot water. 

 Heat ruins rubber. 



The separator brushes should be frequently 

 scalded in a strong soda solution to keep them 

 sweet. Have a square of cloth to throw over the 

 frame of the machine after it has been wiped. 

 This prevents dust getting in the bearings. 



Study your machine. Become familiar with the 

 sound it makes when running properly, then you 

 will be able to tell when it is out of order. 



A machine should not leave over .05 per cent 

 fat in the skim-milk when properly managed. 

 When the' loss exceeds this, it is time to look for a 

 cause. Real good skimming does not leave over 

 .02 per cent. 



It is a good plan occasionally to make a test of 

 both the skim-milk and the cream. The fact that 

 no cream rises on the skim-milk over night is no 

 sign that a separator is doing good work. When 

 making butter on the farm in the barrel churn, 

 I would have the cream test from 24 to 28 per 

 cent fat; but if it is to be sent to the creamery, 

 have it from 30 to 35 per cent. It is our duty 

 to help the creamery man all we possibly can. 

 By sending him a rich cream we do much toward 

 making the butter a better quality. Most of the 



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