Arizona republican., 1901-03-23
HAND SEPARATIONS
Their Practical Work on Salt River
 Valley Farms.

pertinent Station, on the subject of the
 practical use of hand separators, pre-
 parsd by C. II. True Is of special inter-
 est 70 dairymen and is therefor reprint
 ed in full as follows:
 Climatic conditions over the greater
 part of Arizona practically necessltate
 the use of the cream separator where
 home dairying is prytctlced. the best Of
 care Is required to get milk to the
 creamery in good condltion, while the
 conditions necessary to a satisfactory
 separation of the cream rom the milk
 by setting are practically unattain-
 able.
 The writer has found that in locali- ties where we'll water at temperature I,of 30 degrees is available for the deep setting of milk, the average loss of | butter fat in the skim milk Is about
 one per cent, of from onc-fifth to one
 third of the total fat. This loss of one
 pound of butter fat in every hundred I pounds of skim milk in q herd of five
 cows. each giving 1000 pounds of milk.
 would in year amount to fifty dollars
 Even where butter is made at the I
 farm is of distinct advantage to the | farmer. Instead of having the whole | volume of milk to cool down for deliv-
 cry to the creamery, only the cream.
 amounting to ten or fifteen per cent of
 the whole milk. demands that atten-
 tion the skim milk. still warm from | the COW, is in the best of condition for feeding to young stock, both morning
 and evening: and at the usual rate of
 ten cents per hundred pounds for haul | ing to the factory. the farmer with the 1 herd of five cows would pay out during | the year $3.O0 for hauling cream. in-
 stead of $20.00 for hauling milk. | The best hand sepant tors on the mar
 ket. properly operated, should leave not
 more than one-tenth of one per cent of butter fat in the skim milk. Every
 additional tenth of a per cent means
 one pound of butter fat in a thousand | pounds of skim milk, or about $5 per
 year in our herd of five cows. The ! best separator is the cheapest. and . | poor one is expensive at any price. | In using a separator, the directions ! accompanying the same should be
 carefully followed. When setting up | the, machine 1t should always be borne | In mind that it must be level on solid | foundation. In operating. three points
 should be given most careful attention the temperature of ,he milk, the ralse ! at which the milk is fel to the ma | cline, and the speed of the separator | bowl.
 | Milk is in the best possible condition i for separation when fresh from the | COW: 1t should not be allowed 10 cool | down below s5 degrees.
 | Skim milk should be tested to ascer- tain whether the machine is skimming clean or not when fed at . certain rate. Never guess at the speed. but count | the revolutions of the crank and know. i When directed to give 45 to 50 turns per minute it is safe and best to give 60 turns
 Do not neglect to fill the bowl with
 water before starting, as, in all cases, 1t may be gotten up to speed with less
 vibration when th!s is done, and in , some cases 1t prevents much cream from sticking to the inside parts. One should never try to regulate the thickness of the cream by the rate or tur,ing-there is a cream screw for this purpose. Sample No. "A below IS an illustration of what may be ex-
 pected when thin cream Is gotten by slow turning
 The following table will give the reader an idea of the srccess with which hand separators are used upon
 the farms of the Salt River Valley. This Is not supposed to show what the different machines are capable Of d1- ing under the best conditions, but what they are actually doing at every day
 work in the hands of the farmers. While the skim milk was tested by the
 writer. .n every case the samples were taken by the farmers themselves and each sample tested was composed of skim milk from a number of different skimmings. nhe following table shows the number of the sample, the kind of separator and the per cent of fat in skim milk: