The News-Herald. [volume] (Hillsboro, Highland Co., Ohio) 1886-1973, 1907-01-24
CREAM FOR CREAMERY.
Some General Rules Which Should
Be Observed on the Farm.

Inc cream separator should be
handled as follows: Read the book of
instruction sent out by the separator
firm. Insist on the separator and all
he utensils that come in contact with
;he 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.
isractorily. 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 at equal distances. Just
below the second hoop drill one 11s.
nch role. The water pipe from the
veil to enter at this point. On the.
inside of the barrel place wooden
ltcUsh to carry the water to the bot.
tom of the barrel. In the side of the
above the third hosp. drill a twoinch
hole and connect this with a pipe to
amy the water 10 the tank tight
box can be used in place of the bar.
ral. IN arrange ment of the above de-
Scri zion will hold all the cream pro-
luccd upon an average farm and the
'rsan will be in fairly good condi.
,on for a four-day per week delivery
providing that all the water needed
or the stock has been passed through
his barrel.
We often underestimate the i'm.
lo.tanCe of frequent deliveries. The
lverase producer of milk has not the
ABILITIES to keep the cream more than
hree 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. II is true that the cost of
getting the cream to the creamery
aust be considered but II should not
be done at the expense of quality.
As a 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 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
ream desired He should be a man |
hat would treat all farmers alike and |
u ne found a few Of the farmers were |
rot taking proper care of the cream
be should be able to give them little !
friendly advice
The NOSE satisfactory method OF !
handling the cream on the wagon Is |
o use the 30galiop jacketed cans, |
tied mp with floats The wagon |
houid be covered and fitted with |
fprings. The driver should be fur.
u!shCd with a scale, a pail with a re-
Movable cover, stirrer. the base be.
'ns of heavy rubber, to be used to
crape down the cream from the can.
The hauler should not rinse out the
'armer's cans with water. He should
nave one small dipper and q 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 hyeinch tubes rather than the
ones with the nine-inch tubes. They
hold more and are easier TO FIJI and
empty.
Make regular trips. Call on all the
patrons, except when they have told
you they would churn. Never fail to
all for the cream because the patron
has a small amount and thinks he can
hold 1t 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.
oushly 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. of ILL.