Graham guardian., 1907-10-11
INFORMATION FOR DAIRYMEN

| n TfCtut ISSUE VI lOdTu ), TOT
Atkinson, Wis, contains some val
liable suggestions concerning tht
best methods of treating cream
We reproduce the article entire:
One of the greatest objections
urged against the hand separator
is that the cream gets too sour
before being delivered to the
creamery. This condition is
brought about by not properly
cooling the cream and keeping il
cool while on the farm. With
such soured cream in ali stages
and conditions, it is an inpossi-
bllity to ripen it properly, so as
to secure first class article OF
butter. Dairy authorities contln-
ually urge the cooling of cream as
soon as separated and not to mix
fresh, warm cream with cold cream.
The advice is good and must be
followed to produce choice grade
of cream, either for the creamery
or-the private dairy. But il seems
that very little is ever SAID about
how this coo'ing should be done,
or the methods or the utensils
necessary for cooling cream on
the farm.
Many, | fear, let their cream set
and cool the best it can, oftimas in
the open air, in room or cellar
where many offensive odors abound
1t is no wonder that cream treated
IN this way and delivered twice or
even three times per week is off
flavor and quality, and the farm
separator blamed for it.
Separator cream must be cooled
suddenly and at once after separa
ton, and to degree at least as
low as average well water. At
that temperature ripening or Sur.
ing is very slow and the cream
will remain practically sweet for
several days. Cooling in the open
air is dead failure, even in the
best cool cellar or cave. Cooling
by contact with cold water is the
only method that will rapidly
carry off the heat and preserve the
cream from deterioration.
The submerged can for setting
milk so largely in use before the
days of the separator, produced AS
good grade of cream as it is pos
sible to produce in any way This
was brought about by the rapid
cooling of the milk and cream 10
contact with cold water. For
large dairies, where several gal
Ions Of cream are to be cooled, no
better method could be adopted
than the large waite box and the
Cooley cans holding 4 IL gallons,
held under water by slat over
the loose ventilated lid.
For small dairies, where bu' one
or two gallons are to be cooled,
the best method | have known is
the one have pracliced of lower
ing each skimming of cream di
rectly into the water of the well.
A very simple arrangement of can
enables me to do this safely, with
out spilIing or getting water into
cream. The can | use is The com
mon tall 3 gallon ripenIng Gre m
can with lid fitting over upper
edge to shed off dripping water
/ had the timer cut one half
inch hole in the center of the lid
and solder in tin tube one inch
long to come up close to the haud
hold. This for ventilator, for
you know 1T will not do to shut up
warm milk or cream in an air
tight vessel. My cream is run dj.
rectly into thus can, and then
lowered into tn wnll rhnr 20
sinks inlp thu waIrr ur , .,
cream IA the can For u hundl.
To raise and lower and to prevent
can from turning over | use a
hight sawed pole one inch square,
long enough to sick 20 p
well curb to allow ft" dIif, r.ul
stages of water. This pol" has
two straps matted to il near 'n"
inNv re 4, y i"s =
into the bail and the other about