324 ILLINOIS STATE DAIRYMEN'S ASSOCIATION 



pumped into the tank, and then allowed to overflow into the stock 

 trough or other receptacle. If ice is used running water in the 

 tank would only waste the ice. 



The ideal arrangement would be to have a special milk room 

 with ice house attached. 



The Hand Power Separator. 



The hand power cream separator, is the most reliable and 

 best method of skimming milk at the farm. 



Some of the advantages over the other methods are: — (1) 

 less loss of fat in the skim milk, (2) a better and more uniform 

 quality of cream, and (3) the skim milk is in the best possible 

 condition for feeding young stock. All the separators on the 

 market will do efficient skimming if properly handled. 



Handling and care of the separator. It is important that 

 the separator run smoothly. Any trembling or shaking of the 

 separator while skimming, will cause a loss of butter fat in the 

 skim milk. Only special oil should be used, and it is well to 

 make a run about once in three weeks, using kerosene oil on all 

 the bearings. 



In skimming, three things must be observed: — (1) The 

 speed of the separator must be maintained according to the 

 directions sent with it. The only reliable way to do this, is to 

 count the number of revolutions of the crank by the watch. A 

 low speed means loss of fat in the skim milk. (2) The flow of 

 the milk into the separator should be uniform. (3) The tem- 

 perature of the milk should not be under 90 degrees and for that 

 reason, the best time to separate the milk is immediately after 

 milking. A low temperature is also liable to cause loss of fat in 

 the skim milk. The faster the milk passes through the separa- 

 tor, the less complete is the separation, and a thinner cream is 

 given. Every separator has some device for changing the test 

 of the cream. In most cases the adjustment is at the cream out- 

 let. If so, by turning the cream screw in, the cream will be 

 richer, and by turning it out, the cream will be thinner. 



All the parts of the separator which come in contact with 

 the milk or cream should be washed in lukewarm w^ater, to which 



