The San Juan islander. [volume] (Friday Harbor, Wash.) 1898-1914, 1902-08-07

common practice for cream,
,,r patrons who own can separatora
ely Liver their cream but two or three
w. w., week, says New England
..ru,estead. Creameries which arerunI
ii'4 .ha cream gathering system often
OD roct no more frequently. The cream
e 'sich accumulates is often kept with
W." suitable attempts being made to
~, if and it becomes more or less
Wv cream which sours on the hands
.ho nroducer is less apt to make a
,od ouality of butter than that which
. delivered at the factory in sweet
.1ition. This is largely owing to
w. uneven sourness or acidity Of diff
.prort lots of cream and to the manner
IN which they were ripened or soured.
- Tho producer, however, frequently
,ranes that it makes no particular diff.
saronce TO his pocketbook whether the
anoam sours or not. According to the
Vermont experiment station, there is
Glance that not only may the sour
a.oom iniure the entire lot Of butter,
hr+ there is almost certain to be a di-
.oct financial loss to the dairyman in
orother way. 1t is difficult and almost
mpossible to obtain an accurate sam
Mo Of sour cream, and the creamery
which receives it has great difficulty
,r making a proper test. Gas bubbles
and increasing viscosity or gumminess
ore at the bottom of the trouble.
In nine cases out Of ten the error
IN sampling will be in the direction of
giving q lower result. In other words,
a creamery patron who sells his cream
IN sweet condition will get larger
check than the one who sells sour
cream, even though the quantities of
each are the same and the two creams
we're of the same quality or contained
the same amount of butter fat in the
beginning. The chances are always
in favor of an inaccurate test. Rather
than urge creameries to make any spe-
cial efforts to test sour cream properly
tDe energy in this direction should be
expended in securing the cream in
sweet condition. No creamery ought
to receive sour cream. If creamery
patrons cannot see how much it is to
their interests as well as to the inter-
ests of the creamery to keep the cream
sweet. an indirect fine may be laid
upon them in this way by giving them
the low test which sour cream is like
ly to receive.
Is 1t Truef
Professor G. D. Smith, director Of the
Michigan experimental station, states
that it is his judgment that "a cow
yields as rich milk as heifer as she
will as mature cow"
What is the opinion Of our readers
on this question? asks Hoard's Dairy
man, Does the COW give as rich milk
in her first milking term as when she
has become mature?
We confess to a strong leaning to-
ward the idea that if heifer is to be-
come a good one she will give evidence
Of that fact usually in her first form.
Frequent Tests.
John Albright in an address before
the New York Dairymen's association
said:
Test and weigh the milk of each cow
for three consecutive days Of each
month. OF course a composite sample
Is taken which will give the average
test for the three days and will neces-
state only one actual test In making
these tests it may soon be discovered
that some of the herd are kept at an
actual loss. while others are yielding
good profit. The manipulation of the
test is so simple that with little study
every farmer can use it for his purpose
with sufficient accuracy.
Hard to Keep Up Price.
Albany IN. W milk dealers are hav-
Ing difficulty in maintaining the retail
price at 8 cents per quart. The demand
has fallen off somewhat on account or
The increase of 2 cents. and some deal
ers' rather than carry their milk back
nome, have been cutting the price to U
cents.
Skill In Milking.