J0 8 ILLINOIS STATE DAIRYMEN'S ASSOCIATION. 



in the skim milk. I met a gentleman from Kansas the other day and he 

 said that they could not hardly use the hydraulic system down there. 

 I asked him why, and he said they hadn't got the water. It was so dry 

 down there last summer they had to drive hoops on the pigs noses to keep 

 them from eating the soil. 



It is evident that a large number of these hydraulic separators are 

 still being sold at price far above their actual worth, on the pretex 

 that they have all the advantages as heretofore stated. This is appar- 

 ently a part of the dairy business which is infected with dry rot, and it 

 is our purpose to do all that we can for its distruction, and especially 

 since cur modern centrifugal separators are so efficient. There remains no 

 reason to believe that the centrifugal method does not pay better in 

 every case than the dilution system. The profitableness is not only due 

 to the fact that a larger per cent, of fat is recovered from the skim milk, 

 but also that the feeding value of the skim milk is far superior to that 

 of the dilution system. 



Another phase of cream separation which needs to be considered is 

 occasionally brought up and apparently agitated in favor of the dilution 

 system, and that is the question of how to obtain a uniform per cent, of 

 fat in cream from day to day with the centrifugal system. The varia- 

 tions in the test of the hand separator cream is no doubt very great, and 

 on an average is probably more uniform than with the dilution system, 

 but if users of hand separators are careful in operating their machines 

 uniformly, this difficulty may be avoided. There are several things that 

 influence the test of cream of hand separators. The first and probably 

 one of the most important causes of the variation of the richness of 

 cream is the speed of the bowl. Anything that tends to change the 

 speed from one separation to another must necessarily influence the 

 test of the cream by its irregularity. Second, the temperature of the 

 milk has considerable influence on the richness of the cream. A differ- 

 -ence of 8 or more degrees during the time of separation will cause a de- 

 cided. If milk is warm, the cream v/ ill be thicker; if cold, it will be 



