Gloucester County Democrat. (Woodbury, N.J.) 1878-1932, 1902-02-06
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'VI1DAIbI|Y

1t is common practice for cream
cry patrons who own can separators
10 deliver their cream but two or three
times a week, says New England
Homestead. Creameries which are run
on the cream gathering system often
collect no more frequently. The cream
which accunsulates is often kept with
out suitable attempts being made to
cool it, and it becomes more or less
sour. Cream which sours on the hands
Of the producer is less apt to make a
good quality of butter than that which
is delivered at the factory in sweet
condition. This is largely owing to
the uneven sourness or acidity of diff
ferent lots of cream and to the manner
in which they were ripened or soured.
The producer, however, frequently
argues that it makes no particular diff
ference to his pocketbook whether the
cream SourS or not. According to the
Vermont experiment station, there is
a chance that not only may the sour
but there is almost certain to be di-
rect financial loss to the dairyman in
another way. 1t is difficult and almost
impossible to obtain an accurate sam
pie of sour cream, and the creamery
which receives it has great difficulty
in making proper test. Gas bubbles
and increasing viscosity or gumminess
are at the bottom of the trouble.
In nine cases out of ten the error
in sampling will be in the direction of
giving a lower result. In other words,
a creamery patron who sells his cream
in a sweet condition will get a larger
check than the one who sells sour
cream, even though the quantities of
each are the same and the two creams
were 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
the 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 True:
Professor G. D. Smith, director Of the
Michigan experimental station, states
that it is his judgment that ga COW
yields as rich milk as heifer as she
will as a 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 Il strong leaning to-
ward the idea that if a 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 On. " milk dealers are hav-
ing difficulty in maintaining the retail
price at cents per quart. The demand
has fallen off somewhat on account of
the increase of cents, and some deal
ers, rather than carry their milk back
home. have been cutting the price to
cents.