CREAM SEPARATION 



81 



micro-organisms. In creameries or other large dairy 

 plants, no such sources of trouble should exist. 



60. In the cow stable. — On farms, separators are often 

 placed in barns and in some cases behind the cows, as 

 sho\Yn in Fig. 39. Under no circumstances should a 

 separator be located in such a position, even though it is 

 convenient to the cows, to the calf-pens, and to the pig- 

 pens where the skimmed-milk is fed. 



61. In the kitchen. — There are probably more hand 

 separators placed in the kitchen than in any other one 

 place on the farm, especially for the winter. The kitchen 

 is a comfortable 

 place in which to 

 work, and it is near 

 the source of hot 

 water, which is ab- 

 solutely essential 

 in the proper care 

 of dairy products. 

 The woodshed is 

 also usually near 

 the source of hot 

 water and is likewise a con\'enient place for a separator. 

 Either the kitchen or the woodshed may be used with sat- 

 isfactory results if the floor is sufficiently solid to prevent 

 vibration of the machine when it is in operation, and if 

 proper precaution is exercised in ventilation and in the pre- 

 vention of such odors as those coming from burned bacon, 

 cabbage, and onions. The one great objection to handling 

 dairy products in the kitchen, which is often the living 

 room of the house, is the danger of spreading pathogenic 

 organisms, in case any member of the family has a conta- 

 gious disease. It is preferable, therefore, to have the 



G 



Fig. 40. — A convenient and inexpensive build- 

 ing in wbirh to make farm butter. The 

 gasoline engine is in the lean-to. 



