THE FARM SEPARATOR.

King Country Chronicle, Volume VII, Issue 588, 26 July 1913, Page 2

THE FARM SEPARATOR.

The farm separator has come to etay, consequently the conditions under which the machine does its cleanest work should be understood. Even temperature and even speed are imperative if we would do the best work. Separators should be checked occasionally in their work so as to guard against a loss of fat. Formerly an average loss of .12 to .15 fat left in ekim milk was considered fairly good. At the present time a loss of over .'> is thought bad. It pays to watch closely the separator. It must be borne in mind that a slight loss in skimming reaches a prodigious amount in the course of a year. There is no machine used on the farm as much as the hand separator; hence, the importance of securing a good one and of keeping it in the best of order. Separate the cream from the milk at a consistency producing approximately about ten gallons of cream from every hundred gallons of milk. Cool the cream immediately after the separation. Tanks of cold water are ordinarily the most successful and econmical way in which to cool either the milk or cream; a temperature of 80 degrees is considered the best for good skimming; good work can be done at a lower temperature, but in this case the milk should be passed through the separator more slowly. There is always danger of cream clogging the machine when Bkim-