Oklahoma Farmer (Guthrie, Okla.), Vol. 15, No. 43, Ed. 1 Wednesday, February 20, 1907 Page: 4 of 16
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OKLAHOMA FARMER WEDNESDAY FEB, 20 1907.
LOSS THROUGH THE SEPARATOR.
Tl° Farmer* Understand How to
Uve it and Manufacturers Do
Not Tell.
<Prof K H Farrington. Wisconsin
College of Agriculture.)
One of the thing* which some own -
of •- canton do not understand is
the rau*e of the variation in the rich-
r.-- of the cream. Mont farmers have
learned that the cream screw of the
separator may t>e so adjusted us to
increase or decrease the thickness of
the cream, but they have not noticed
that sometimes the test of their cream
a- the creamery will vary considerabl>
from week to week, even when the
cream screw has not been changed.
The farmer does not understand thi3
an J is likely to conclude that the cream
is not being accurately tested at the
factory.
rhi« in n matter which has causci
considerable trouble in the past am:
m<*y in the future unless the owners of
farm separators get a better under-
standing of the causes of variations in
the test of cream when the cream
screw adjustment is not changed.
Nearly all creamery better makers
are familiar with pow^r cream e; ara-
tors and they, together v.nh the agents
sel!.ng the separators to farmer.*),
ought to instr i'.t the buyer regarding
the proper running and cleaning of
separators. They should also give
directions for taking care of the cream
until it is delivered to the cream buy-
er*.
Cream of nearly any thickness may
be obtained from a hand separator,
but under the ordinary farm condi-
tions of r jnning these machines, var-
iations in "the richness of the creams
are tauMd by:
1 Change in th< temperature of the
milk.
2, Change In speed of the separator
bowl.
" A variation In the amount, of
rnllk run through separator In a given
time.
4. The amount of skim milk or wa-
ti ti*
o •
Okliboiu Fl/mrr
ire in itti to
contriboto rtoau of
ratoat to tib |nff
ter • used to flush the bowl when
through separating.
' fange in the richness of the
rnilk, < Ith'-r from morning and night's
milk or from changes in the lactation
I of the cows.
These fiv<- conditions will influence
the test of the cream even though the
cream screw is not changed, hut, on
the other hand, cream of uniform rich-
ness may be obtained from a separator
by avoiding, so far as possible, varia-
tions in the conditions Just mentioned.
A thin cream is obtained by running
the separator below speed, by skim-
ming hot milk, or by crowding the
separator, 1. e., trying to force milk
through the separator too fast; also
by using too much skim milk or water
to flush out the bowl when througii
skimming a thick or rich cri.um v-ji)
be obtained when the oppoelte course
is adopted in running the separator.
SUGGESTIONS.
By ^I". H. L. Russell, in Creamery
Patron's Handbook.
1. The milk of any animal suffering
from disease should not be used for
"food in any form.
2. The milk from fresh animals
should rejected until after the nin'h
milking.
3. Ensilage, turnips, etc., should
only be fed immediately after tnllklncr.
so as to allow time for the elimination
of the volatile products of these * ;ei!s
from the system of the animal.
4. The quantity of above feeds
should be limited, so that the animals?
will consume the entire ration at once.
r . The milking stable should he as
free from dust as possible at timo of
milking. Feed dry fodders after milk
is removed from stab's.
6.' Brush udder and flanks with a
stiff brush to remove oirt and l.-cse
hairs. Sponge off udder thoroughly
with clean water, leavini; it moist, but
not dripping wet.
7. Use only cl ran tin milk pail*.
Reject all rusty or pa* died tinware in
the mlik business. Unless seams .ind
Joints are extra well soldered, 1 will
SIMPLICITY
A cream separator that is worth buying
must give long service. To do that, it
must be built strong and the construc-
tion must be simple. To have simple
construction in a separator you must
have a Sharpies Tubular. There is no
other cream separator made that will
perform its work so well for so long a
time as the Tubular because there is
no other separator so strongly built, or so simple in construction.
Sharpies Tubular
Cream Separators
get allthecream, have lowsupply can,
are easy to run, easy to clean, because
there is only one little piece in the bowl
to cleanse after each funning, and the
machine oils itself. It combines Vtil- ,
ity,Simplicity and Durability. A glance
at the pie-plate construction of most
separators will give you a fair idea of
what we mean by "simple construc-
tion" and "strength." For full in-
formation about the 'Sharpies Tu-
bular write forljooklet E. 148
Mr. K. Carpenter, DavenportpWimh., suyn "Havinglined a Hharn-
H<«pitrator « v r nlxtwn y «ur* ran nay it 1h Ju«t line."
low Cn-am
CLEAN SKIMMING
GREAM SEPARATORS
( lean skimming is the first consideration in the purchase of
a crearn separator, fhat is what you buy a separator to accom-
plish. Hut there ace two kinds of clean skimming. One is under
ideal or favorable conditions—warm milk, from fresh cows,
running thin crearn, with reduced capacity. The other is under
practical every-day farm use conditions—with rnilk sometimes
warm and sometimes cool, cows as thej corne, crearn as heavy
as possible instead of as thin, and capacity large so that the work
is finished that much more quickly.
I hese two kinds of clean skimming mark the first great
difference between the L)E LAVAL and other kinds of cream
separators. 1 here is a small but material difference between the
DL LAN AL and the other kinds of machines under favorable
condition*. I here is a BIG difference under the practical every-
day use conditions,— the difference between "ALPHA-DISC"
system and other superior constructional features of the DE.
LAX AL machines and even the best of other separators.
1 his is the difference which of itself saves the cost of a DE
LAX AL Farm machine in six months or a year, and in cream-
ery use several times a year, with the result that 98 per cent
of the world's creamery separation to-day is done with DE
machines. A DE LAVAL catalogue makes plain the
REASONS for this difference and is to be had for the asking.
THt De Laval Separator Co.
Randolph * CANAL 8T«.
CHICAGO.
1213 FILBERT STRCCT,
PHILADELPHIA.
8 & II DRUMM ST.,
8AN FRANCISCO.
General Offices:
74 CORTLANDT STREET,
NEW YORK.
}2I YouviLLt Sq-jAHC,
MONTREAL.
73 A 77 York STRICT,
TORONTO.
24S MrDCRMOT AvtKUf,
WINNIPEG.
pay to have an extra coating over all
seams and the joints well Hushed.
8. Just before mlikin< the milker
should wash his hands thoroughly with
soap and water. Under no conditions
should the hands bo wot luring the
milking.
Milking.
1. Milk should not be left in barn
during the milking, as it can absorb
odors even when hot and become con-
taminated with baoterla front the air.
2. Milk, even when warm, should
be strained through several layers of
cheese cloth. This strainer should be
first washed in tepid water and boiled
after every milking and then driod.
Milk should be aero ted immedi-
ately after being milked Aerators are
best suited for this purpose, but stir-
ring, dipping and pouring the milk will
reduce in part the peculiar odors pres-
ent in fresh milk.
4. Milk should be immediately cool-
ed after being drawn from the cow.
Where possible use ice or cold run-
ning water. A quick reduction in tem-
perature checks the development of
any bacteria that may have fallen into
the milk during the milking.
Storage and Transportation.
1- Milk should not be kept in barn
over night. The dairy storeroom or
building should be free from all foul
smells. Stable and hog-pen odors can
be easily absorbed by the milk.
The milk should be kept cold un-
strain the milk and th^n pour in the
reservoir and separate as soon as pos-
sible, feeding the skim milk to the
calves and pigs as soon as separated.
It is poor economy to hold back one
milking until another, in order to save
working the separator, as it usually
mnkes No. 2 cream.
• THE SHARPLES SEPARATOR CO.
WEST CHESTER, PA. Chloapo, III.
cream grading entails no ex-
tra expense. .
Prof. a. I,. Haecker in New Southwest.
Great Improvement could he made in
the quality of cfeam if the producer
was more skilled in the process of
cream separation. It seems to me that
in nine cases #out of ten. Improvement*
could be made with very little, if any,
extra work or expenditure. The simple
fact that cooling and airing cream im-
mediately after Reparation and main-
taining it at a low temperature will
preserve its quality, does not seem to
be generally undestood among cream
producers.
The lack of cleanliness through all
the operations is another great draw-
back to quality, and this is one of the
hardest things to correct, but by care-
ful grading and rewarding for good
quality, I believe much of the trouble
can he overcome. It might also be
well to introduce some method of state
inspection whereby inspectors can de-
vote their time to improving,the qual-
ity of cream by teaching the patrons
how to best produce it.
The washing of dairy utensils is one
of the features most neglected by the
average cream producer. There is a
strong temptation on the part of thi
user to wash his machine but once a
day, or even less often. Milk palls,
cans and strainers are not, as a rjlo,
properly washed and aired. The cow
stables are often dirty and unsanitary,
and through the entire operation of
production there is a lack of cleanli-
ness. It seems to me there should be
much more care taken in keeping the
utensils clean and sweet. . Washing
powders could be used to good advan-
tage and their use should be encour-
aged_ I believe that in nine cases out
of ten there Is not enough cleansing
matter used. Some agent should be
employed in the process of-washing
that will aid in the removing of grease
and at the same time will sweeten and
cleanse the utensils.
Better rooms or buildings could be
made for doing the work. i find the
location of the hand separator in about
three cases out of four is in the kitchen
A\ hilo this may be necessary, It is
not desirable, and certainly it does not
improve the quality of the cream. The
separator should bo located in a place
where odors and* contaminating influ-
ences do not exist. A little dairy house
can be cheaply made and fitted to* ac-
commodate all the utensils and work
necessary in the production of cream
This may be equipped according to the
size *of the dairy; if a large one, It
certainly should have some facility for
producing steam which could be profit-
ably used In heating water *ind steam-
ing dairy utensils.
The most important requirement f#r
good butter is a good healthy cow, well
O ^
(Continued on page" 10 )
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Greer, Frank H. Oklahoma Farmer (Guthrie, Okla.), Vol. 15, No. 43, Ed. 1 Wednesday, February 20, 1907, newspaper, February 20, 1907; Guthrie, Oklahoma. (https://gateway.okhistory.org/ark:/67531/metadc88141/m1/4/?q=%22new-sou%22: accessed July 8, 2024), The Gateway to Oklahoma History, https://gateway.okhistory.org; crediting Oklahoma Historical Society.