The Portland daily press. [volume] (Portland, Me.) 1862-1921, 1892-10-01
THE CREAMERY MAN TO THE FARMER
The Creamery Man Tells the Farmer
Why He Should Sell the Cream.

The Creamery Man Tells the Farmer
Why He Should Sell the Cream.
Remember, the time to make money
on packed butter is past now, since
nearly all the crealneries operate during
the entire year.
Some farmers do not sell cream, sim
ply because the, drudgery connected
with butter making on the farm falls to
the lot of the ever patient woman, whose
health and wishes are often not con-
suited OF considered.
Every time and place we get cream we
expect the cream gatherer to measure
our cream correctly, in inches, in his
cream bucket, mix it thoroughly and
then fill test tube to the mark in the
glass. The cream gatherer is the mid
die man between the farmer and the
creamery, and we must place as much
confidence in him as the farmer ooes,
and we invite the farmers to interest
themselves and assure themselves that
the work is rightly done. Remember
that the test taken must exactly repre-
sent all the cream you send at one time.
1t will not do to give two OF three more
buckets of cream and only have test
taken from one bucket, but test must
be taken from each bucket, OF the cream
all poured in one vessel and a test taken
from there after thoroughly mixing.
Many farmers think they should sour
their cream before sending it to the
creamery, thinking that because sour
cream tests higher than sweet they
will lose by sending it while sweet.
This is a serious mistake. You have no
idea what you are losing by not selling
your cream sweet at all times, summer
and winter. We can count more pounds
of butter at the end Of a month for you
if you sell sweet cream during the
month than we can if You sell the cream
sour from the same amount of milk.
Now, in order to get that desirable
sweet cream you can make an effort to
quickly place the new, warm milk in
cans where the air is very cold, or, bet
ter still, in cans surrounded or sub
merged by water, no matter how cold,
SO long as the milk does not freeze, and
you will notice that your cream will
rise very rapidly to the top, and will
all be up in twelve hours, and often
less, and you will have twice as many
inches of cream on the same amount OF
milk as you did in the ''good old way"
OF course it is not as solid a cream, but
you have it all out of the milk, and
since it is not so solid as the other it
will not test so much per inch, but you
can well accept a lower test since you
have the increased number OF inches
from the same amount of milk.
We can assure you that it will pay
you well to follow this plan entirely;
besides we can then temper and acidify
the cream to the churning point and be
able to make superior quality of but
ter which will command top prices, and
which, if we Can accomplish, we can
assure you will benefit you accordingly.
But remember we cannot make ''gilt
edge" from poor cream.
Iwish every farmer understood about
the testing of cream. Many think that
it is not easily understood, but on the
contrary it is very simple, and, as said
before, the test taken must be an exact
representation of all the cream sent at
one time.
At the end of each month we pay for
all cream received during the MONTH
Open Letter in Hoard's Dairyman.