340 CATTLB. 



tenths of one per cent, of fat is left in the skimmed milk, and in a shal- 

 low setting system the loss is still greater. With the separator the loss 

 is not to exceed one- tenth of one per cent, of fat, a saving of two- tenths 

 of one per cent. , or two pounds of fat in each one thousand pounds of 

 milk. In a dairy of twenty cows giving twenty-five pounds of milk each 

 a day, this saving would amount to a pound of fat a day, or three hun- 

 dred pounds in ten months. At twenty cents per pound this would 

 amount to $60.00, nearly fifty per cent, of the cost of the separator. 



The separator is the most cleanly method of removing the cream. 

 The cream is removed at once from the milk, and the bulk of material 

 that is necessary to hold and guard against destructive fermentations is 

 reduced at least seven-eighths. The milk is thoroughly aerated during 

 the process of separation. There is removed from the milk a certain 

 amount of albuminous matter that would otherwise remain largely in the 

 cream, and which easily undergoes putrefactive fermentation. While 

 the separator may be run by hand, it is found in most cases quite as eco- 

 nomical to use steam power, and the same boiler furnishes steam for 

 cleaning purposes that would not otherwise be_available, and the neces- 

 sity for which has already been indicated. 



It leaves the skim milk in by far the best condition for feeding. 



It furnishes cream containing a much higher percentage of fat. This 

 renders it possible to churn at a lower temperature, at the same time to 

 more completely remove the fat from the buttermilk. 



HOW TO TAKE CARE OF MILK. 



This subject is one of the most important factors that enters into the 

 dairy life of the average farmer. It is nearly his whole stock in trade; 

 and his success to-day depends upon ho^v skillfully he can manipulate 

 his dairy to increase the flow of milk, while he curtails the cost of pro- 

 duction. And as it is the most salable product the dairy farmer pro- 

 duces, it is of real interest to him that the milk be kept in proper con- 

 dition until its delivery. 



The care of milk should begin before it is secreted, for unless started 

 right hidden rocks will be encountered along the dairy pathway that will 

 make the farmer's ledger show up a trial balance on the debtor's side. 

 First of all, he should ha\-e the environments of the stable suitable to 

 the wants of the dear old cow, that has been the mainstay through all 



