FARM SEPARATORS. 167 
the water can be pumped directly to the tank holding the milk 
and cream. From this place the water can be run out into 
the stock-tank. This arrangement allows the milk to be kept 
at the lowest possible temperature. 
It is Just as essential to cool the milk during the winter 
as it is during the summer. By pumping water through this tank 
practically all the time, the water in the tank will be kept from 
freezing. It is well to keep the surface of the water higher 
A 
Fic. 103.—The average weight of dirt which falls from muddy udders dur- 
ing milking is ninety times as great as that which falls from the same 
udder after washing, and when udders are slightly soiled it is twenty- 
two times as great. (Bul. 84, Il.) 
than the surface of the milk in the can. This will prevent the 
milk from freezing so easily. If the cold is too severe, a tank- 
heater can easily be secured which will moderate the tem- 
perature a trifle. 
Disposition of the Cream.—There are two ways of disposing 
of cream on the farm: (1) selling it to creameries or other 
parties, and (2) making it into butter on the farm. The former 
method is usually the most advantageous. Creameries, as a 
rule, are better equipped to control the quality of butter.. The 
price per pound of butter-fat is usually about 2 cents below 
“New York Extras.” A few of the best co-operative cream- 
eries are able to pay more than that. 
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