92 AMERICAN DAIETING, 



at times will be elements in milk from contact 

 with which it is best that the cream should be 

 removed. Any person that has operated and 

 cleaned separators for a few months can realize 

 this point fully. In proof of this point it has 

 been learned that milk for cheese-making is 

 improved by running it through a separator 

 without separating the cream. I think Dr. 

 Babcock has practiced this in an experimental 

 way. 



When the separator is to be used it is best to 

 separate as soon after milking as practicable. 

 If power of some kind is used the separator 

 can be put in operation soon after milking has 

 commenced, or at least commence in time to 

 have continuous work for the separator and get 

 through separating as soon as practicable after 

 the milking is done. The milk as it comes 

 from the cow is in the best possible condition 

 to separate. 



Farm skim-milk. — There is a great variety 

 in the quality of work done in the line of skim- 

 ming by farmers. I have tested farmers' skim- 

 milk from the gravity process that contained 

 1| per cent of fat. They had recovered less 

 than two-thirds of the fat in the milk. This 

 quality of work makes an enormous loss. No 

 business except farming could stand such 

 losses. The dairyman of the future is not 

 going to make such wastes, It is only quite 



