The Farmington times. (Farmington, St. Francois County, Mo.) 1905-1926, 1911-06-15
GOOD HOT WEATHER CREAM
BY Professor a. c. Page, College O.
Agriculture, University
Of Missouri.

In the quality Of butter produced il
| Missouri II the farmers would take
better care OF the cream. In recenl
butter scoring contest held at the col
lege, In which samples OF butter from
various parts of the state were en-
tered, II Wa found that the chief de
ficiency OF the butter was in the flavor
The favor Is very largely controlled
In summer by the handing the cream
in summer by handling the cream
cry.
Most cream taken 10 crcamerier
from farms now Gomez from centri
fugal separators, so that the milk Il!
separated while still fresh. This has
marked a great advance In quality
Still, however, great improvement
could DO made. The essential things
are often overlooked.
The first step in better cream
| quality In hot weather is to separate
the milk immediately-as soon as It II
milk Start the separator as soor
as few cows have been MIXED, &c
that the milk does not stand arount
warm any longer than absolutely nee
essary. Every Ave minutes that fresf
milk stands In warm weather make
great difference in the length Of
| time the cream will keep. The baC
terra multiply like the cost of shoeini
as horse when the price das doubled
for each nail.
Just as soon as the cream is scpa
rated It should be cooled Coolln.
| doesn't mean merely Getting away il
a cool cellar, especially II there Is I
large amount of II. Ehectual cool
| ing must be done by running water o
by the use OF one OF the "acrators
Of which there are many on the mar
ket One Of these is not expensive
and II will help a great deal. Thu
cream should be kept, for best re
suits. at about 30 degrees Fahren
heit.
Setting away in large can is {
very poor way to cool cream. II +;
thermometer is used to keep a recorc
Of the actual temperatures, IL will be
seen that by this method the cream it
not really cooled for a long time aftc'
Il is set away. And this time IL wheI
the germs grow more rapidly anc
eventually cause the bad navors ant
many other butter troubles.
Never mix warm cream with cold
The reason is that the cold cream will
| H.. hA NNi ~
chance to work again. Cool the
fresh cream In a separate can anc
then mix them.
There is always much difficulty II
keeping cans clean and sweet in very
hot weather. This trouble will cease
II the cans are washed with some
good cleanser and then scalded-
really scalded with boiling hot water
Then they should be set out In the
sun In q clean place to dry out There
should be no difficulty In keepinl
them sweet This is another large
factor In good cream.
/ In hauling cream to the station ant
shipping II to the creamers there are
many trials. Some way should be de
vised to keep the can out OF the SUI
while It is being hauled. Either {
covered wagon or a wet blanket drap
ped around the can will be effective
There are some places where they
have regular quilted jackets for the
cream cans. These are wet when the
cans leave the farm, and possibly once
or twice on the way Then II The cam
stand out on a railroad platform FOL
two or three hours at noon, they will
not be much heated up even If thu
thermometer is near the top. Thii
SENS to be feasible plan and should
be used more.
These things are all little things
but they are the things which maxi
the big differences betgeen Extras
and Seconds" IN the butter market
And the high class creameries vii
pay well for the difference.