The Wisconsin tobacco reporter. (Edgerton, Wis.) 1877-1950, 1899-11-03
DAIRY HINTS.
some of the Little Things That .
Count In Dollars and
. Cents.

J |. : /. :: ! ! !
good deal to do with the sale of it. If
the tubs are clean and bright, the tins
evenly spaced and properly nailed on,
the stenciling neatly done and every
tub just alike on the outside, and if,
when the buyer opens tub, he finds
the packing neatly done and the right
quantity of salt evenly sprinkled over
the circle, he is more apt to make
purchase, even if the flavor is not quite
as quick as another lot that has a SLOW
emily appearance.
The question is often asked, What
is close Swimming for a separator"
Until we had the Gibson test bottle,
writes G. B. Lawson in The Creamery
Journal, testing the skimmilk was
something like telling the temperature
of the cream by sticking the finger
into it to find out if the cream was
cold enough for churning, as our
grandmOthers used to do. [ remember
the time when we used to churn and
never thought about using a thermOm-
eter, but that was with little dash
churn on the farm, when we only
made butter for home use. Now, with
all the modern appliances, we can tell
to q fraction of a hairbreadth how much
butter fat we waste in the skimmilk
and also in the buttermilk. When the
separatOrs first came into general use,
1t used to be considered close skim
ming il only twO-tenthS were left in
the sl1immilk, and that was a great
saving in butter fat from the old style
of deep setting by the gravity system
unless you had plenty Of ice to use in
the water. But after the dairy school
was started the professors found out
that with a loss of twO-tenths per cent
Of butter fat in the skimmilk when
creamery received 10000 pounds Of
milk a day the annual loss would be
more than the price Of the best sepa-
ratOr on the market, and that was too
much for the patrons of the creamery
to lose. Now, with the improved sepa-
ratOrS, the butter maker who cannot
run them and leave not more than a
trace of butter fat in the neck Of the
Gibson test bottle is not running the
separators as they should be run and
as they can be if they are properly
operated. In doing close skimming
there are three things that must be
taken into considerat iOn-feed, speed
and temperature. AS it is centrifugal
motion that does the skimming. the
higher the speed the better the skim
ming will be up to the rated speed Of
the separator. Of course they can be
speeded too high, but l find it is q
good plan to run them up to the full
speed of the manufacturers guarantee
and keep them at that speed all the
time the milk is running through them.
Most makes of separators will do the
best work if the milk is at about so
degrees, and at this time Of the year,
when you have the most shippers
milk, it is better to be higher than low
err. If you want to do close work, it is
better not to feed too fast. Not many
Separators will skim clean up to their
rated capacity. 1t is better to keep
under than to so over their rated ca
pacity. l saw some skimmilk tested
lately that only showed One-third of q
gauge on the Ohlson test bottle. AS
each gauge on the test bottle repre-
sents one-twentieth of 1 per cent, that
is slimming about as close as can be
done with almost any kind Of separa-
tor. The speed Of the separator at the
time was 5000 pounds per minute,
temperature Of milk so degrees, and it
y,1Jy1 ICrl, 1t +1ln TO Of
pounds per hour.