The Wisconsin tobacco reporter. (Edgerton, Wis.) 1877-1950, 1902-02-14

cry patrons who own can SepdIdtOIo
to deliver their cream but two or three
times q week. says New England
Homestead. Creameries which are run
on the cream gathering system often
collect no more frequently. The cream
which acculnulates is often kept with
out suitable attempts being made to
cool it. and it becomes more or less
sour Cream VIII III sours on the hands
of the producer IS less apt TO make a
good quality of Utter than that which
is delivered at the factory in sweet
condition. tbs 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
cream injure the entire lot of butter,
but there is almost certain to be dl-
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 a 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 lower result In other words,
a creamery patron who sells his cream
| in a 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
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 q
sweet condition. No creamery ought
| to receive sour cream. If creamery
| patrons cannot see how much it is to
| their interests as we'll 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
| ~ to receive.
| Is 1t Trues
| Professor G.. D. Smith, director Of the
| Michigan experimental station, states
| that it is his judgment that "a COW
| yields as rich milk as a heifer as she
| will as 4 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 strong leaning to-
ward the idea that if heifer is to be-
come 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 a
| good profit. The manipulation of the
test is so simple that with a 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 s 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 6
| cents