The Princeton union. [volume] (Princeton, Minn.) 1876-1976, 1910-06-23
FIG. XVII.-CHURNING DAY ON FARM.

FIG. xv111.-CHURN1NG DAY ON FARM.
enough to provide plenty of light and
ventilation. The floor should be- Of
smooth cement. If the walls are of
the same material or of brick coated
with cement they can be more easily
kept clean than if they are made OF
wood. The floor should be scrubbed
often enough to keep it perfectly
clean. and the tank should be cleaned
out frequently.
Use of the Hand Separator.
Within the last few years the hand
separator has come into general use
on farms where six or more cows are
kept, doing away with the old gravity
system Of raising cream. With the
separator all the cream can be re-
moved, which is impossible by any
other method. The skimmilk can be
fed to the calves warm and sweet,
which is a great advantage. There is
less fat in the skimmilk, but this ele-
ment can be supplied to the calves
good deal more cheaply by faxseed
than by butter. There may be much
less space in the milk tank, as only
the cream will need to be kept there.
Where a creamery is patronized a
great deal of work is saved by having
only the cream to haul.
In selecting a separator the most i'm
portant point to look to is the ease OF
cleaning. There is a great deal of diff
ference in separators in this respect.
Some are 50 complicated that it is al
most impossible to wash all parts
thoroughly. while others can be so
completely taken apart that washing
is an easy task. 1t is not the number
of parts to a bowl that makes sepa-
rator difficult to keep clean. but the
ease with which all these parts may
be separated, so that they may be
reached with brush.
Some of the other points to consider
are convenience, capacity and durabll
ity. The capacity will depend largely
upon the number of COWS kept. 1t is
always better to get a machine toe
large than too small. The latest mod
els of nearly all makes of separator
are made so that the top Of the supply
tank is little more than waist high
No other kind should be bought. 1t il
useless waste of energy to lift heav.
cans of milk five or six feet high ever.
night and morning. With these low
built makes the skimmilk and cream
cans may be placed on the floor, s.
that they will require little lifting.
The Importance Of Cleanliness.
Serious objection has been made t
the cream separator on the groun
that it lowers the quality of the crear
and butter. In many cases there
ground for this complaint. Unless al
solute cleanliness is the rule th
cream is liable to be of poor quality
The milk and slime in the bowl ar
the best Of food for injurious bacteri:
and these multiply rapidly when th
separator is not kept clean. Neve
rinse the bowl with cold water an
leave it until the next milking. 1t cal
not be thoroughly cleaned in this wa.
In cold weather rinsing with cold W
ter, followed by half gallon or MOI
of hot water, will do at night. A
least once a day in winter and evel
time the machine is used in summt
the bowl should be taken apart, wasl
ed well and thoroughly scalded. T
sure to remove every particle of grea
and dirt Use brush, never rag.
rag is difficult to keep clean and ofte
forms a home for bacteria. The ,
called 'dish rag flavor" is often four
in butter, due to the use Of rag
washing the separator. Neither shou
rag Be used to dry the bowl or 9th