The times. (Owosso, Mich.) 1882-1897, 1895-05-31
The Cream Separator.

The following paper was written by
Mrs. e. G.. Terry of Burlingame, Kan
sas, and received first premium at the
Kansas state dairy meeting:
Two years ago, when my husband
returned from the State Dairy Associ-
alton, he told me hand cream sepa-
rator had been exhibited at the meeting
and that he expected the agent would
be at our place within a week or two
with the machine for trial, in short,
that he was thinking strongly of buy
ing a machine, as he felt sure from
what he had seen of it's work at the as
sociation, that it would fill long-felt
want in our little dairy. / was not
particularly pleased with this intelli-
gence, as knew we could i'll afford to
experiment with expensive machinery,
but something must be done. Our
cellar had proved unfit for dairy pur-
poses and we had come to the conclusion
that we should be obliged to build a
milk-house and cold storage room. And
now, if this cream separator proved to
be all that was claimed for it, although
expensive, by it's use we could save a
greater expense. So the separator was
brought into our kitchen for trial, and
stood the test so well that 1t became a
fixture, and twice daily does it hum its
own praises while our milk is being
SKINNED at the rate of 100 pounds in
twenty minutes. Does the separator
do all that is claimed for it? 1t surely
does. At least ours does.
First-It saves space. -Four feet long
by four feet wide is ample room for it.
No long milk-racks in the cellar in the
summer or pantry shelves that the
housewife can lily spare, filled with
milk pans in the winter, for the milk
is separated as soon as brought from
the barn and the skinned milk i'm
mediately fed, still warm, to calves,
ETC., thus doing away with the always
announcement warming of calves
milk"
The cream Is put into long cans and,
during the hot weather, for want Of
better place. with us is hung in the
we'll until enough is collected for a
churning, when all is soured at the
same time.
Second-Its use saves time and labor.
Weary, hurried housewife, think of
those rows of pans to be skinned night
and morning; think of those piles of
pans to be rinsed, washed and scalded
night and morning. True, the half
dozen parts of the separator are rather
awkward to cleanse at first, but one
soon becomes accustomed to them and
the washing is done as mechanically
as that of the same number of pans.
Again find that the separated cream
churns much more quickly than that
raised by the old method. Most of us
have had sad experience with long
Cummings and the thermometer at 80.
Third-The separator cleanses the
milk. All dust or filth of any kind too
fine to be held by the best of strainers
is retained by the disks Of this machine.
Even our milk for the table or cooking
purposes is run through the separator.
Fourth-And, most important of all,
the separator performs the work its
name implies. 1t separates from the
milk that property which butter
makers most seek after and which
other methods of cream raising so i'm
perfectly supply, the butter TAT. SO
thoroughly does it do this that we are
safe in saying that by the use of the
separator we get all the butter from
The milk.
Many who have witnessed the oper-
alton of skimming by the use of the
separator, after closely questioning us
as to its merits, say: well, its fine
thing for you to have, or for any one
having ten or more cows, but for us,
with only three or four, II would hardly
be a paying investment" To these l !
san only answer: where ignorance Is