THE AGRICULTURAL JOURNAL 



of our position in the world's markets, 

 and not unlikelj' the wrecking of our ex- 

 port trade. To those not in the l)iisiuess 

 a short explanation may not bo out of 

 place. The original splendid co-operative 

 system was started on the following sound 

 lines : — Factories and creameries were 

 established where the milk was delivered 

 by the farmers The lots of cream were 

 large enough then to warrant proper atten- 

 tion and prompt delivery to the factory, 

 and the making of a uniform quality of 

 butter of a high standard. 



With our high-class butter of uniform 

 quality we got a footing on the London 

 market, ami year by year gnulually im- 

 proved our position. ' Of recent years 

 there has been a growing disposition on 

 the part of dairymen to purchase small 

 plants and separate their own milk ; tlie 

 individual supply of cream is, conse- 

 quently, so small that it is not worth 

 special attention, and as tlie cream is only 

 sent to the factory when convenient- 

 three times a week, and often only once 

 a week— it can be imagined that in our 

 hot climate it frequently reaches the 

 fi^ictory in an unsatisfactory condition. 

 The foundation of our past success— 

 unifoi-mity is thus being destroyed. 

 The average quality is ^lowered in 

 standard, and ihe cost of production 

 and marketing increased. It is difficult 

 to understand why dairymen are doing 

 this with their eyes open.' The d mger is 

 pomted out to them on every possible 

 occasion. Of course tliere is no alternative 

 open to those who are not within reach 

 of a ci eamery or factory, and they cannot 

 be blamed. If the factory were to send 

 round collectors daily itAvould ad<l to the 

 cost of production considerably, and it 

 would also be undesirable to have in- 

 spectors who would insist np(jn all cream 

 being properly handled and cared for. 



either would it do, when butter from 

 such cream is not best quality, to refuse 

 Its shipment, so the simplest way out of 

 the difficulty world be to discard the 

 system and dispose of tlie small machines 

 to our opponents in other countries. 



It IS to be hoped that sulticient has 

 been said to impress upon dairy fanners 

 and dairy students the impoi'tant part 

 that the dairyman takes in the production 

 of good butter. Having recognised that 

 point we can now proceed to discuss the 

 part allotted to the butter-maker. 



Skimming. 

 A temperature of 80 deg. Fahr. is laid 

 down as the most suitable temperature 

 for skimming. At that temperature the 

 cream is taken off cleaner and more 

 readily than at a lower one. Good work 

 can be done at a much lower temperature 

 than 80 deg., but to do so the milk must 

 be i)assed through the machine more 

 slowdy. There is a danger of the cream 

 clogging when skimming at a low tem- 

 perature. It is often necessary to skim 

 at as low as 65 deg. in the summer 

 months where there is insufficient re- 

 frigerating power available. It has been 

 maintained that, if the temperature of the 

 cream is over 80 deg. when skimming, 

 the butter would be greasy. The texture 

 of the butter is not, however, affected if 

 the skimming be done at 160 deg. The 

 higher the temperature of the milk the 

 more perfect the skimming, and the 

 greater the quantity that may be passed 

 through the separator with as good 

 results. 



The same thing holds good in regard to 

 the speed of separators. The higher the 

 rate of speed the better the separation, 

 and more can be passed through with 

 good results. The lower the speed the 

 more imperfect the skimming, or to a 

 certain point as good, but less work can 

 be done. Separators should on no ac- 

 count be run much beyond their stated 

 speed. 



The essential points in good skimming 

 are even temperature, even speed, and 

 even feed. 



Separators should be checked daily in 

 their wcn-k. If samples he taken in a 

 factory where a number ol machines are 

 working — all of the same make and 

 estimated capacity, all being fed through 

 the one pipe with milk of the same 

 temperature, all driven by the same shaft, 

 and going at the s une rate of speed — and 

 tested, it will be found that the results 

 vary. In the skim-milk from No. 1 we 

 will probably find 0*2 per cent, of butter 

 fat ; in that from No. 2, 0-()25 ; from No. 

 ;5, 0-1 ; No. 4, 0-14 ; No. 5, 0'05, and saon. 



This will not be found in a factory 

 where this result is constantly tested and 

 the machi.ies properly adjusted. Machines 

 are liilile to go out of best form from 

 lime to time. In early separating daj's 

 an average loss of under 0.15 per cent, of 

 f;(t in the skimming was considered good, 



