c'kxtr[i-u(;al creaming 



Separators 



Farm seji- 

 aratiir^. 



Improved Danish Weston (Reid.) 



separator bowl, and into a solid and more or less gelatinous ]a\-er, 

 which is known as the " separator slime." In very impure milk 

 this substance is so plentiful that it is likeh' to clog the separator 

 in a \-ery short time, and before much separation is accomplished 

 it is necessary to clean out the bowl. The second lax't-r is the 

 skim-milk, while the cream, being the lightest, is forced to the 

 center of the bowl and forms the third portion mentioned. There 

 is no distinct line of demarcation between the layers of skim-milk 

 and cream. They overlap each other and fomi a sort of zone, 

 rather than a sharp separation. The richest cream is nearest the 

 center of the bowl, and gets thinner toward the outer portion of 

 the bowl; conseciuently, by turning the outlet for the cream, or 



