Little Falls herald. [volume] (Little Falls, Morrison County, Minn.) 1889-1950, 1904-06-10
RANDALL

! RANDALL =: T. =.a
June S.-The blowing artic lie wa
slipped from the Glare, Iowa, Tri-
bune, and If it is worth the time and
trouble of printing it in county
wher creamery has been successfully
ru n for ID years, it will surely be of
In terest in new country and new
b lit creamery:
THE SEPARATOR.
l. See that it stands perfectly level
. nd firm.
3. When not in use keep it we'll
Q overed go as to prevent dust and sand
& citing into the bearings.
8. Clean all the wearing parts thor
ughly not less than twice month.
4. In separating maintain an even,
regular speed. Turn the crank at in
dictated number of revolutions
s. Have the cream screw set 20 az to
throw stream that will test from SO
to 80 per cent butter fat.
6. When all the milk has been sep
rated, flush the bowl out by pouring
into same sufficient amount Of warm
water CT skim milk.
Z. After separating take milk and
cream pans off; take bowl apart and
wash all parts, reservoir and pans !;
wash in luke warm water, using a
little wash in scalding and put into
air and sun to dry.
8. Wash thoroughly after each time
it Is used.
9. Never put the bowl together until
wanted for separating.
THE MILK.
/. Always strain the milk we'll be-
fore pouring into..the reservoir.
2. Separate 1t as soon as possible
after drawing it from the COW.
3. Feed the skim milk back into the
calves and pigs as soon as done separ-
ating.
4. Never allow one milking to stand
over until you have another milking.
81 az ~ 60V0 GA0 L4OuOA0 VI OA0 AuA'
ming the separator. This is care
less and wssteful practice, and will
usually make No. 8 cream.
THE CREAM.
1. Always have clean. sweet re-
ceptacle to catch and hold the cream.
A common five-gallon shotgun can is
very good for the purpose.
2. Cool the cream as rapidly as
possible, either by stirring with can
in cool air or In cool fresh water, and
keep cool until delivered.
& Never put two patches Of cream
together until each has been
thoroughly cooled.
4. When each lot of cream is put
with the older cream 1t should be
stirred through until all is alike.
This helps to prevent souring, and
aids in getting correct sample for
testing.
8. Never put tight lids on cream
cans while cream is warm.
6. Never let your delivery cans be
the receptacle of cream from the
separator.
Z. By producing cream testing
from 80 to 50 per cent butter fat less
trouble will be experienced in keeping
1t sweet. as the milk in the cream is
what sours.
g. Delivery of cream should be made
at least three times week In summer
and twice 8 week in the winter.
9. Be sure and separate twice a day.
You will do cleaner skimming. your
milk will test better. Don't let the
speed run down, better run little
faster than speed indicated.
If these rules are carefully observed
your cream will always grade No. l..
There will be a meeting on satur'
day the 18th of June in the creamery
building at 1 O'Clock p. m. Every
stakeholder and intending patron
should attend. Everybody is invited.
The object of the meeting is first to
sell shares in the creamery, second,
to determine in which way the patrons
wish to dispose of their cream and
milk, whether have it manufactured
or sell their cream and milk direct, az
is being done by other concerns.
Oothoudt and Bennett Of Parker have
the contract to put down tubular
we'll at the creamery.
Adams Bros. were up from the
Falls the first part of the week to dc
q little work on the gutter In the
GENE Mt floor which the board though
was not as 1t ought to be.
John Hanson of Cushing finished
on Tuesday the work of laying thu
boiler and engine bed, bricking IL
the boiler and laying brick floor ii
the engine room In the creamery.
The postof1ce and the store of s.
G. Cochran was 'urglarized on Tues
do $~hk b. -k~k t. ~