Mower County transcript., 1907-03-06


The cream separator should be-
handled as follows. Read the book Of
instruction sent out by the separator
sfrm 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 q suit
able place to keep It. E5 .s5#8
The following plan has worked sat
sfactorily It 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 at equal distances. Just
below the second hoop drill one l IL
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 two-inch
hole and connect this with pipe to
carry the water to the tank. A tight
box can be used In place of the bar-5
rel. An arrangement of the above de-
scription will hold all the cream pro-
duced 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 cream more than
three days and even then in number
of cases the cream is not in a fit con-
slitiOn 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 it should not
be done at the expense of quality.
AS rule the best results are OBJ
tanned when the cream is delivered by
the producer or when several patrons
in one community take surn 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 man
that would treat all farmers alike and
If 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
% use the 30-gallor jacketed cans,
.tted up with floats. The wagon
should be covered and fitted with
springs. The driver should be fur
.,isied with scale, a pail with a re-
movable cover, stirrer, the base be-
ing Of heavy rubber, to be used to
;crara down the cream from the can
The hauler should not rinse out the
aru23r's cans with water. He should
aye one small dipper and a sample
>ase to hold enough bottles to enable
i'm to leave one for each patron. He
should also have a book containing s
he patrons names and numbers. The
,ottles should be the heavy ones with
h. fve-inch tubes rather than the
mss with the nine-inch tubes. They
,lo.i more and are easier to fill and
,mpty. ". 49, '=
Make regular trips. Call on all the
tatrans, except when they have told
.'ou they would churn. Never fail to
all for the cream because the patron
:as a small amount and thinks~he can
hc::.l It until the next time. One gal
Ion of off-favored cream will spoil sew.
eral gallons.
Weigh all Of the patrons cream in
Jolr own pail.
Do not take out 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 and do not stop longer
than necessary.-Un University of Illi-
nois, Carl e. Lee.
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