The daily democrat. [volume] (Anadarko, Oklahoma) 190?-1908, 1907-02-08
CREAM FOR CREAMERY.
Some General Rules Which Should
Be Observed on the Farm.

The cream separator should be
handled as follows: Read the book OF
instruction sent out by the separator
firm. Insist on the separator and all
the utensils that come in contact with
the milk being cleaned every time
they are used. one Of the reasons
why so much poor cream is delivered
is because the farmer has not a suit
able place to keep it.
The following plan has worked sat
isfactorily It requires an oil barrel
burned out, placed in the milk house
or between the pump and the stock
a,u,Hng tank. Between the first
and second hoop driil six or eight one.
nch holes at equal distances. Just
below the second hoop drill one 11a-
inch hole. The water pipe from the
well TO enter at this point On the
inside of the barrel place a wooden
trough TO carry the water to the bot
tom Of the barrel In the side of the
barrel, netx to the water tank, and
above the third hoop, drill a two-inch
hole and connect this with a pipe to
carry the water to the tank A tight
box can be used in place Of the bar.
rel An arrangement of the above de-
scription will bold all the cream pro.
duced upon an average farm and the
cream will be in fairly good condi.
ton for a four-day per week delivery
--2TC9 laing that all the water needed
i,a the stock has been passed through
this barrel.
We often underestimate the i'm
portance of frequent deliveries. The
facilities to keep the cream more than
three days and even then in a number
Of cases the cream is not in a fit con.
dition to be made into butter of good
quality. It is true that the cost of
getting the cream to the creamery
must be considered, but It should not
be done at the expense of quality.
As a rule the best results are oh
tanned when the cream is delivered by
the producer or when several patrons
in one community take turn about tC
1esiter the cream. When this method
cannot be followed and the cream can
not be shipped by rail, do the next
best thing, that of collecting the
cream by means of the regular cream
haulers. The man in charge Of the
wagon should know the grade Of
cream desired. He should be a man
that would treat all farmers alike and
II he found a few of the farmers were
NOT tak1no pronor cara ~ tho crao,,,
he should be able to give them little
friendly advice.
The most satisfactory method Of
handling the cream on the wagon is
to use the 30-gallon jacketed cans,
fitted up with floats. The wagon
SHOULD DE covered and fitted with
springs The driver should be fur.
nished with a scale. a pail with re.
movable cover, a stirrer the base be.
ing of heavy rubber to be used to
scrape down the cream from the can.
The hauler should not rinse out the
farmers cans with water. He should
have one small dipper and a sample
case to hold enough bottles to enable
him to leave one for each patron. He
should also have a book containing
the patrons names and numbers. The
bottles should be the heavy ones with
the fiyeinch tubes rather than the
ones with the nine-inch tubes. They
hold more and are easier to fill and
empty.
Make regular trips Call on all the
patrons, except when they have told
you they would churn Never fail to
call for the cream because the patron
has a small amount and thinks he can
hold II until the next time one gal.
lN of oif-havored cream will spoil sew
eral gallons
Weigh all of the patrons cream in
your own pail
Do not take ont the sample for test
ing until you have weighed and thor.
oughly mixed the cream. Fill sample
bottle
BE sure that your sample bottles are
not mixed and that each patron is
credited with the correct amount of
cream.
Start early an1 do not stop longer
than necessary. University OF Hi.
nois, Carl Il. Lee.