FARM DAIRYING 



flush the bowl in proportion to the amount of 

 cream. 



3. Amount of milk in the supply can: the less 

 milk, the richer the cream. 



4. Partial closing of the faucet of the supply 

 can. 



5. Clogging or imperfect cleaning of the 

 cream and skim-milk outlets. 



6. Temperature of the milk when separated. 



7. Variations in the per cent of fat in the milk 

 separated: the richer the milk in fat, the richer 

 the cream. 



Very often when the cows freshen in the spring, 

 and when the grass stimulates the milk-flow, no 

 change is made in the adjustment of the cream 

 screw. Usually, the fresher the cows in milk and 

 the heavier the flow, the lower the percentage of 

 fat ; and so the necessity for turning in the screw, 

 so as to have less skim-milk in the cream. 



[IS6] 



