The Farmville herald. [volume] (Farmville, Va.) 1890-1934, 1907-07-19
CREAM FOR CREAMERY.
Some General Rules Which should
Be Observed on the Farm.

Sc O0SerNsO on Nnt FaIVfs
me cream separator should be
handled as follows Read the book OF
instruction sent out by tho separator
Arm. Insist on the separator and all
tho 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 Il.
The following plan has worked sat
isfactorily. II requires an oil barrel
burned out. placed In the milk house
or between the pump and the stock
watering tank Between the first
and second hoop drill six or eight one
inch holes az equal distances. Just
helow the second hoop drill one l}s-
inch hole. The water pipe from the
well 10 enter at this point On the
inside OF the barrel place a wooden
trough 20 carry the water 10 the bot
tom OF the barrel. In the side Of the
barrel. netx to the water tank. and
above the third hoop. drill a twoinch
hole and c1anect this with a pipe 70
carry the water to the tank. A tight
box can be used in place Of the bar
rel An arrangement of the above de
scrption Will hold all the cream pro
duccd upon an average farm and the
cream will be In a fairly good condi-
ton for a 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 MOI the
facilities to keep the cream more than
three days and even then In a number
OF cases the cream IS not 10 1T 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 IL should not |
be done at the expense OF quality.
AS n rule the best results are OBJ /
tanned when the cream IS delivered by /
the producer or when several patrons |
in one community take turn abOut 10 |
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
hanlers. 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
if he found a few Of the farmers were
not taking proper care Of the cream
he should be able to give them a htase
friendly advice.
The most satisfactory method OF
handling the cream on the wagon is
TO use the 3Ogallon jacketed cans,
fitted up with floats. The wagon
should be covered and cited with
springs. The driver should be fur
nlshed with a scale, a pail with a 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 q book containing
the patrons names and numbers. The
bottles should be the heavy ones with
the fve-inch tubes rather than the
ones with the nineinch tubes. They
hold more and are easier 70 I'LL and
empty
Make regular trips. Call on all tho
patrons. except when they have told
YOU they would churn Never fail 10
call for the cream because the patron
has a small amount and thinks he can
hold il until the next time. One gal
Ion Of off-davored 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 necessary-University Of iii.
nois. Carl f. Lee