The Worthington advance. [volume] (Worthington, Minn.) 1874-1908, 1903-09-18
CARE IN THE KHHPIN0 On

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CREAM. ls ss y s,# sSSS
Ed. Hoard 4 Dairyman \: This - 4
very important question and zone
that each and every cream patron
should be interested in, for it will
mean dollars and cents to the most
careful farmer; for cream now
should, and eventually will sell on
the market according to quality
and grade as any other farm pro.
duct. -. 3S.35. 8t
Cream even moro 80 than milk
will become sour and tainted it not
cared for properly, and when. in
this condition it is utterly impossi-
bio for the butter maker to make
first class butter; if each and every
patron would observe a few general
principles of care with their cream
tho grade of butter will be higher
and of q better quality. - At. ,
And now first of all, let US begin
at the beginning:
First. Tho milking place. -, II
should BE- clean and healthful, u
we'll as all the milk utensils that
are used. Tho best of care should
be taken in cleaning and airing The
separator, for it is like any Other
machine; it must be clean to do the
best Of work. II.
Second. After the milk is MIXED
it should be removed from the
stable or from about the cows, ga
that it will not collect the cowy
oder which is in the air, and then
before separating, it should b.
strained properly. The best straine1
is wire strainer with band attached
so that several thicknesses of muslin
nay be fastened beneath the gauze.
The gauze will catch the largest Of
the filth, while the cloth will catch
the smaller particles that have
passed through the gauze, and,
moreover, the better the straining
the purer and sweeter will be the
milk.
Third. Separate at once after
straining as the milk is then in the
best possible condition for separat-
ing. The skim milk will also be in
the best condition for feeding pur-
poses if the separating is done while
the milk is still warm, for the milk
then is as it would be if taken from
the COW and given direct to the
calf. 80
Fourth. And now comes the care
full work of the farmer. He should
strive to keep his cream in the best
possible condition for q first grade
of butter. Soon after separating,
the cream should be cooled az
quickly as possible, as bacteria grow
and develop very rapidly at skim
ming temperature. The first cool
ing should be done in ''shot gun"
cans. These cans are about "a in
ches in height and 8 inches in d.
ameter: These tall cans tend to
give a greater cooling surface than
a much shorter and thicker would.
The can of cream should be yet in
a tub of cold we'll water, and the
cream stirred continually until cold
please don't go by guess as to
whether the cream is cooled or not,
when Is cents will buy you a Their
mometer, and then you will know
what you are doing.) From the re-
suit of STIRRING, the cream will cool
faster and will help to aerate it so
that it may lose some OF it's bad
odo1s. After it has become cooled
| in this way, lower it into a well
| with cloth tied about the top of
the can and keep it there until tine
to deliver.
Always keep the different separat-
ings separate for at least eight
hours. Then if the cream has been
attended to properly, they may be
mixed together without any very
bad results.
Here is caution that should be
strictly attended to: ''Never allow
! the warm cream to be mixed with
the co]d,' for in so doing, the
cream will become sour and tainted,
and thus cause an inferior grade of
butter.
You may ask if the cellar or
cave is not good place for cream.
It is the general belief of all dairv-