The Ladysmith news and Ingram news. [volume] (Ladysmith, Wis.) 1905-1906, 1905-11-11
CARE OF CREAM AT THE FARM.
Some Practical Suggestions for OBJ
tanning the Best Results in Handling

tanning the Best Results in Handling
Cream.
The problem of caring for cream so
that it may be delivered to the cream
cry in the best of condition is consid-
cred in the latest bulletin of the Uni
versity of Wisconsin Agricultural Elk
pertinent station, entitled Some
Creamery Problems" by Prof. e. FL.
Harrington. The suggestions which
he makes are particularly designed for
dairy farmers who have begun the use
from daily delivery of whole milk to
the method of sending in their cream
once or twice week. The directions
which the bulletin gives for the proper
care of cream at the farm are as fol
lows:
First-P1ace the separator on firm
foundation in a clean, well ventilated
room, where it is free from all of
fensive OdOrs.
Second-Thoroughl clean the sepa-
rator after each skimming; the bowl
should be taken apart and washed, to-
gether with all the tinware every time
the separator is used. If allowed to
stand for even one hour without clean
ing there is danger of communicating
the next lot of cream from the sour
bowl. This applies to all kinds OF
cream separators.
Third-Wash the separator bowl and
all tinware with cold water and then
with warm water, using brush to
polish the surface and clean out the
seams and cracks finally scald with
boiling water, leaving the parts of the
bowl and tinware to dry in some place
where they will be protected from
dust. Do not wipe the bowl and tim
heat them so hot with steam or boil
ing water that wiping is unnecessary.
Fourth-Rinse the milk-receiving
can and separator bowl with a quart
or two of hot water just before running
milk into the separator.
Fifth-Coo1 the cream as it comes
from the separator or Immediately af-
ter to a temperature near SO degrees
Fahrenheit, and keep it cool until de-
livered.
Sixtn-Never mix warm and cold
cream or sweet and slightly tainted
cream.
Seventh-Provide a covered and
clean water tank for holding the cream
cans. and change the water frequently
in the tank, so that the temperature
does not rise above 60 degrees Fahren-
heit. A satisfactory arrangement may
be made by allowing running water to
flow through the cream tank to the
stock watering tank.
Eighth-Skim the milk Immediately
after each milking, as it is more work
to save the milk and separate once a
day and less satisfactory than skim
ming while the milk is warm, since
the milk must be heated again when
saved until another milking.
Ninth-A rich cream testing 35 per
cent fat or more is the most satisfac.
tory to both farmer and factory. The
best separators will skim a rich cream
as efficiently as a thin cream and
more skim milk is left on the farm
when a rich cream is sold.
Tenth-Cream should be perfectly
sweet. containing no Jumps or clOts
when sampled and delivered to the
haulers or parties buying it.
There is good demand for sweet
cream, and a perfectly clean, sweet
and satisfactory cream can easily be
supplied either to a retailer, an ice
cream maker or creamery by keep
ing clean the separator, tinware,
strainer cloth and watertank. and the
cream cold.-W.