17U 



faj-;m si:parators 



milk is scarce, it is almost impossible for the hauler to get enough 

 milk to make it profitable. In many cases it is necessary to p^vy 

 an excessive price for hauling milk. 



When cream routes are established instead of milk routes, 

 one hauler can usually cover as much territory as three could 

 under the milk systeir. Two thousand pounds <A milk, testing 

 4 per cent and containing 80 pounds of fat, would represent 



approximately a load of milk. At 25 

 cents per 100 pounrls, this woukl mean 

 a cost of $5.00 for getting that much 

 milk hauled. If the same amount of 

 butter-fat were hauled in the form of 

 cream, it could be gathered for about 

 3 cents per pound of fat, or the cost 

 of hauling in this particular case would 

 be $2.40. Under the milk s}'stem it 

 would be necessary to haul the n ilk 

 to the creamery every day, while unfler 

 the cream system it is usually gathered 

 every other day in the summer, and 

 every three daj's in the winter. It is 

 usually considered that there is a saving 

 of about 2 to 3 cents per pound of 

 butter-fat in hauling, by making use 

 Fig. 52.— The De Laval hand ^^f tj^^ cream system instead of the 

 separator (Baby No. 0. „,;!!, system. This, of Course, would 

 vary according to local conditions. 



3. The use of hand-separators makes fanners more inde- 

 pendent than they are under the whole-milk sj'stem. They 

 are not compelled to support their local creamery unless they 

 deem it advisable. They can shiji their cream to an_\- place that 

 they may choose. If the butter from the hand-separator cream 

 is to be of as good quality as that made by the whole-milk system, 

 the cream should be delivered as often as possible. Every day is 

 preferable to every other day. In case frecjuent deli\'ery is made, 

 it becomes quite essential for the farmer tt) patronize the local 

 creamery, as very few farmers keep sufficient cows to get enough 



