The Garland globe. [volume] (Garland, Utah) 1906-191?, 1907-02-09
CREAM FOR CREAMERY.
oms General Rules Which Should
BE Observed on the Farm.

The cream separator should be
andled as follows Read the book of
lstruction sent out by the separator
rm. Insist on the separator and all
ne Utensils that come in contact with
ne milk being cleaned every time
hey are used. One of the reasons
Thy so much poor cream is delivered
because the farmer has not a suit
bic place to keep It.
The following plan has worked sat.
sfactorily II requires an oil barrel
'utned out, placed in the milk house
" between the pump and the stock
Altering tank. Between the first
nd second hoop drill six or eight one.
nch holes at equal distances. Just
below the second hoop drill one ".
nch hole. The water pipe from the
veil to enter at this point. On the
inside of the barrel place a wooden
rough to carry the water to the bot
ON OF the barrel. In the side of the
barrel, netX to the water tank, and
,bove the third hoop, drill two.inch
'''N "hu N'hh''N liliN WIN wipe W
larry the water to the tank. 4 tight
box can be used in place of the bar.
rel. An arrangement of the above de-
scription will hold all the cream pro.
iuced upon an average farm and the
cream will be in fairly good condi.
ton for four.day per week delivery
providing that all the water needed
for the stock has been passed through
this barrel.
We often underestimate the i'm.
portance of frequent deliveries. The
average producer of milk has not the
facilities to keep the crea more than
three days and even then in number
of cases the cream Is not in a fit con.
dition to be made into butter of good
quality. 1t is true that the cost Of
getting the cream to the creamery
must be considered, but 1t should not
be done at the expense of quality.
AS a rule the best results are OBJ
tained when the cream is delivered by
the producer or when several patrons
In one community take turn about to
deliver 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 few of the farmers were
not taking proper care of the cream
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 3O-gallon jacketed cans
fitted up with floats. The wagon
should be covered and fitted with
springs. The driver should be fur
nished with scale, a pail with re-
movable cover, stirrer, the base be
Ing of heavy rubber. to be used to
5crape 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 book containing
the patrons names and numbers. The
bottles should be the heavy ones with
the fiveinch 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 small amount and thinks he can
hold II until the next time. One gal
Ion of off-havored cream will spoil sew.
eral gallons.
Weigh all of the patrons cream In
your own pail.
Do not take out the sample for test
ing until you have weighed and thor.
oughly mixed the cream. FIJI 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 and do not stop Longer
than cessary.-University of ILL.,
nois, Carl Il. Lee.