84 PROFITABLE DAIRYING 



must not be a matter of "guess work," but should be 

 observed carefully by means of a watch. When the 

 milk has all been separated, the exact time should be 

 again observed and recorded. Knowing the weight of 

 the milk and the length of time taken to separate it, 

 it is a matter of easy computation to determine the 

 capacity of the separator per hour. 



8. When all the milk has been separated, and while 

 the bowl is still in motion, it is well to flush the bowl 

 at once with either warm skim-milk or with a quart or 

 two of lukewarm water. This is necessary, as other- 

 wise there will be a large quantity of valuable cream 

 remaining in the separator. In flushing the bowl the 

 skim-milk or water should be poured into it as fast as 

 the bowl will take it. 



9. The separator bowl and tinware should be 

 washed soon after they are used. The bowl should be 

 taken apart and each part carefully cleaned, using 

 lukewarm water. The different parts (except the rub- 

 ber ring) should be scalded with hot water and allowed 

 to dry in a clean, dry place, preferably in the sun- 

 shine. The bowl should not be put together until 

 time to be used again. 



10. The following observations should be made by 

 the students : 



Name of student Date 



Name of separator Number 



Rev. of handle per min Speed of bowl per min 



Lbs. of milk separated Time required 



Capacity of machine per hour 



Pounds of milk separated 



Test of milk 



Pounds of fat in milk 



