The Bridgeport evening farmer., 1915-01-04
Poor Quality of Butter Often Caused By Lack of Tor
 ough Cooling Of Cream

57asfington, Jan. lone e the most eornmon causes of poor qas latx butter Is the lack of innnled1 ats taossoalgh cooling of the cream after separatioza- The Dairy Division Of the United States Department of Agrieuture has made careful inveaagatton CT con ditions on d large number of daarys that if properly cooled, cream .of the best grade can be produced Ng1sn ,s'saal nsEe little extra labor or ezpSz4sA TnS principles involved are very enasE'te ana are easily uaaerseood.
 liberal use of ice which hae eeen sfarfs5 Si,1 winter te be szsed tho cos- 10 yszns summer. Is one Of tase re1uAxs- aalents for the solution of the poor bkltter pasobleTn. Farmers W1ao are a4-s ready successfully delivering good pro- provided for themselves g solTy7 9salexs source o3 supply fer tho feA auteHsnAs houses for storing ezze tpss ana 1ce-3 N ater tanks for the immediate coCnn@ of the milk or cream In ess-sz cG New EAskdansd, although ths daAxyTnaa1 oftan hola cream on the farm tos1r days tn the surnraSr and seven days dn ki1e VI ar they deliver practically all kiae2r f1dsank while gw get. fter ie reacSnS the creamery II F passts arised and snped distaa1ce or From 50 to eo0 ulee. and zasy stin he sold in alese remote 1ecai1tae1 h the form na gv cr'9sszn. vrlnr ax uex1se unnnee&@G with fhS lfe-- rs1 1iEs ef 1ue in tzzie connection as So gzf,1ail And the result % satasf aetory EsIat deeaaas haxe Deen couzpi7ed for the e10n of those interested in kantfTlas6r and are now Issued in the Sox1u 6f a new HarxnexSe E3EEl1st2z feTo. sl slEes xfs'1ss.s aad the r5tElIeksxa saaozld he aseeul tn dafl y seo- tung T9haze zlstkszzaz 1nn B nbea. s1ables slaa1 mllsa for ice saouses Bro given
 h IS gsnsrNa sE1E1zEr.zsry the bulletin taas follDwazlg ten suggesdcns: u Wpaare,vsr tDa 1s abundant the ~ on vegt3nG and atnrir8 Is uBsz- h1ay Tsrg srz1a1l.
 ntream c1 aseer as avslalaible. ezaa1 zce Id51d can 6enexaT1y be com tznats4 on xsaa farm hy oszllfsanE 2 buifd1ng an Ice hguas care kI1otn 5e taken to pxoT16e for rTuper FaiE s and ventt1azien. The Grain hcuI bs edledentIg trapped eo prevent 1T ma enserana the house though 4Sp exIDrtsuh cf ice hussss H ox the utmost import tazace. 1ezzE1y great care glioE1d be ex- sreine sa tlze aeIssstacn ana lzsts1la- k8on s 8hs lnnl rnhHszaak
 Aaua1t 40 cazaa0 Geet of gpacs should ps{zkna11ky De allowed n11 q ten of ice. A cubic foot of lce weighs about EE pounds
 adsE general GondttAezls about one posznd of ice win be re 41lred ec roo1 md keep one pound of cream au good condition uze1 delivered to the creamery when deliveries are made zhree times a week
 when storing Ice about 50 Der cent more ehetld be packed than Is actually needed. This amount al- lows for a heavy ts1a 1inkake nd for househoI1 sses.
 The dairy farmer should provide ennually one-ha1f to one ton of Ice Ner cow for cooling cream only and ore and one-half to two tons per COW lf whole milk is cooled. depending up- tfle 4oealtty and other factofs
 cake Of icesls kept doe.ting h water surrounding the cream cans tle ordinary cooling cams are ueed the ternperatt1re will reula Ii al out 70 degrees F.
 ally be constructed Hez from s to $2o