CREAMING 95 
butter fat in each 100 pounds of milk by the use of the 
separator. At this rate, the total saving of butter fat an- 
nually on the 24,000 pounds of milk will be 156 pounds. 
Since each pound of butter fat will yield approximately 
I 1-6 pounds of butter, 183 pounds of butter will be saved 
by the process, which, at 25 cents per pound, amounts to 
$45.75. This saving in butter fat alone will almost pay 
for the separator in one year. 
Fastening a Separator. To secure steady motion, 
the separator must be fastened to a solid foundation. 
There is nothing better in this respect than a concrete 
floor, with which every dairy should be provided. 
One of the best methods of fastening separators to con- 
crete floors is the use of expansion bolts. 
These consist of lag screws with tapering points pro- 
vided with malleable shields, having threads on their in- 
ner sides to fit the threads of the lag screws and pro- 
jections on their outer sides to catch and hold in holes 
made in the concrete. The shields expand as the lag 
screw is screwed in. 
Expansion Bolt. 
Heating Milk Before Separating. Milk received in 
a cold condition should be heated to about 85° F. before 
separating. There are two classes of heaters on the 
market for this purpose: those which admit the steam 
directly to the milk, known as direct heaters, and those 
