The Richmond palladium. (Richmond, Ind.) 1906-1907, 1906-10-16
CAnE or CREAM.
TIL orou9 CIeanlfness Necessary :
Secure a Good Quality.

secure a Good Quality.
The cream gathering creamery h
many features to recommend it and |
alike popular with patrons and factor
proprietors, but at the same time Y
would say this. and say it most e.
phatically-that unless we are up AZ
doing the advantages of this systei
will prove wholly or largely illusor..
for the gain made at the manufactu7
ing end will more than be swallowe
up at the selling end through the mani
featuring of butter of an inferior quail
ty that must be sold at Il reduced price
The herculean task before us in COZ
nection with our cream gatherip
creameries is the education of the p;
irons to properly care for their cream
When the cream leaves the farm,
should be both clean in flavor an
sweet. This means care n cleanl
ness throughout and the providing c
facilities for cooling the cream. TIL
utensils used should be of the hes
quality and properly cleaned, so tht
there will be no danger of contamins
ton from this source.
Milk In n Clean Place.
Special care should be taken to mil
in a clean place and in as Clearly
manner as possible. for particles {
dirt which fall into the milk at mill
ing time are laden with organism
which produce the worst fiavors wit
which we have 10 contend and, Will
harmful at any time. are doubly s
under the cream gathering creamer!
system. where the cream is held 70
some time before it is SEM to the fac
tory.
The milk should be creamed as 500.
as possible after milking, and for thi'
purpose we strongly favor the use of
hand separator over n method O
setting the milk, as it provides tn,
most efficient and thorough method o
dreaming the milk and enables US t.
make a cream of any desired richness
We recommend making a cream test
ing about 80 per e The quantit.
to be cooled is greatly reduced. and th'
cream, if properly cooled, will be on
Of superior quality. Care should b
taken TO set the separator in a clea-
place and to stand it on a floor the
can be kept clean. inc not on an cart
or ground floor. which is sure to &c
into bad condition sooner or late
through milk being spilled upon an
soaking into it and thus causing ba'
odors. We would again admonis
those who have hand separators I
/ keep them thoroughly clean. We hay
met more separators than n in sue
a condition that they themselves woui
contaminate milk put through them.
The separator bowl and its part
shoufd not only look clean but shout
have a clean smell as well. If gfvin
of any bad odors. examine all tube
and crev.ces about the bowl, for thi
is evidence in itself that there is di,
being harbored somewhere
Delivery of Cream.
Frequently cream is seriously injure
in delivering it to the creamery. "
have even seen collectors using ord
nary milk cans in summer for TIL
purpose. Cream received from til
patron In the best condition woul
not under such circumstances reac
the creamery in a condition ht fo
making good butter. The c
cans should be well insulated. an
where the latter in particular are use
they should be protected from b su
by means of a good canvas cover O
the wagon.
One of fhe most d~isagreeable favor
impaired TO cream is that due to II
suns rays striking directly upon an
heating the walls of a can, and th
favor is invariably passed On to Il
butter. Where the cream is delivere
by individual patrons b can shoul
be covered with a blanket.-Superi.
tendent Mitchell at Meeting of Eas
ern Dairymen's Association.