The Worthington advance. [volume] (Worthington, Minn.) 1874-1908, 1904-01-22

Some Valuable Hints,
Running the Farm Separator ar
~ Important Task. y
In localities where the hand sep
arator has been used for while, and
seems 10 have obtained at least a
temporary toothold, it has been
found that many of the operators Of
these machines are more, or less
puzzled by the variation in the test
ofsthe cream a. reported by the fact.
DRY to which it is sold. They do
not understand why it is that cream
from their separator does not have
a uniform test from day to day. II
is perhaps natural for them to ex.
pect that since the separation Of
cream is . mechanical process the
cream product should be fairly uni.
form in comparison. There, are,
sbowever. ssweraf things which infiu-
Esnce the tank & separet tor msam. and
they shouh Baewel underatood7 by
the owners Of hand separapors:
! First-The temperature Of the
milk when separated ought to be
uniform. IF there is variation of
ten or more degrees when the milk
is run through the separator at diff
erent times, tho richness Of the
cream will vary with the tempera-
tare. In some cases the milk may
not be separated 80 coon after milk
ing as at other times, on account OF
some delay at the farm, and when
the separator is finally started the
milk has cooled off considerably g.
low the proper temperature of sep
aration, and the test of the cream is
thereby changed.
Second-The speed of the bowl
has considerable influence on the
richness Of the cream, and if for any
reason this speed is not uniform, or
is different at one separation than
at another, the test of the cream will
he changed by'this irregularity.
Third-Cream changes in richness
with the amount of milk separated
per hour. II at any time the separ'
alton is hurried by providing more
milk through the bowl than it is
customary, the test Of the cream will
he changed. =
Fourth-Tho cream screw in the
separator bowl is placed there for
the purpose OF changing the thick
ness OF the cream when DESIRED
This screw can be regulated so as to
make a. THICK or,thip cream, and. it
will perform it's work if all the 9th:
or factors of separation are uniform.
Fifth-The amount of skim milk
or water run through the bowl
when the separation is about finish
ed will influence the test of the
cream, depending upon whether the
bowl is flushed out With Z little wa
ter or if a large quantrty il used.
After the operator OF a hand sep
arar0r becomes aware OF the effect
which each one of these things has
on the test of the cream, he can: if
he wishes to do so, run the separa-
tor each time so that his cream will
have uniform test. Now, it go
happens that when milk is separated
at the farm there are a great many
things that interfere with the regu-
larity with which the separator is
operated. At some farms the separ-
ator is started up when the dairy
man begins to milk, and it is allow
ed to run from the beginning to the
end OF milking. Each cows milk is
poured into the receiving can on the
separator, and the milk is separated
by the pailful. In such cases the
separator skins for few minutes
and then runs empty. This alterna-
ton Of skimmlng has considerable
effect on che cream separated, and
a cream more nearly uniform in
composition can be obtained by ar
ranging the milking so that the sep
araror will be running at full capaci-
ty until the milk has all been run
through it. In other cases the dairy