The gazette-times. [volume] (Heppner, Or.) 1912-1925, 1915-02-04
Dairy Farming That Is Success

By properly adjusting the cream sep
arator the percentage of butterfat in
the cream can be regulated to within
! or 2 per cent of the required grade.
Cream should be held at tempera-
ture of about AZ degrees until ready
for shipment. Heavy cans, protected
with thick, padded jackets should be
used to hold down the temperature
when shipping. The bulk of the
cream used in large cities is shipped
by creamery companies, condensary
plants and powdered milk factories
long distance from the cities. Such
cream does not always meet the re-
Quirements of fancy trade because
1t must be pasteurized before 1t is
shipped. Pasteurizing means the
heating for 20 to 80 minutes to a
temperature Of from 140 to 100 de-
grees, and Immediately cooling to be-
low SO degrees. Such cream will
keep sweet long time, but it loses
its viscosity, or thickness, and cannot
be whipped like cream that has not
been pasteurized. In many cases
pasteurization is used to cover up
bad odOrs and flavors. In some in
stances the writer has seen rather
poor milk taken in a skimming sta
tion 500 miles from large cities and
by being skilfully manipulated reach
its destination in the shape of cream
that was considered of very good
quality.
After seeing the conditions under
which large part of this pasteurized
cream is produced" says c. B. Ford,
in Successful Farming, II would be
willing to pay one-half more for
cream fresh from the farm where
the milk was produced and that had
not been manipulated by skilful man
ufacturers through whose hands 1t
has passed. Some will claim that
pasteurizing cream cannot kill bad
odors and flavors, but those who
have had experience know better"
Finding Market.
Providing one can find a suitable
market the selling of cream is the
ideal of dairy farming. Finding a
suitable market is less easy than find
ing market for milk and butter,
principally because the demand for
cream fluctuates more from week to
week than the demand for milk and
butter. Then, many of the largest
dealers and ice cream manufacturers
will not deal direct with the produc-
er. 1t is their business policy to buy
milk, separate the surplus in their
own plants and turn it into butter or
cream as may be needed; however,
it is possible to go into cities and find
hotels, candy manufacturers and res
taurants willing to buy your cream
according to their needs, which vary
from two to 20 gallons day.
To some extent the selling of cream
is special problem. On the other
hand, If good market can be found
it will pay better to sell cream than
butter. On the whole, therefore, the
selling of cream is more specialized
type of dairying than selling milk and
butter and, properly conducted, it can
be made very satisfactory to the
dairyman who values the young stock
of the farm.
A Successful Breeder.
One successful breeder of regis
tered Guernsey cattle supplies large
Eastern hotel with cream and on the
menu cards are pictures of his farm
buildings and cattle with the informa-
tion that the cream used at this hotel
comes from his farm, where visitors
are always welcome and where the
best stock in the country is for SALE
He was asked if he found that kind
of advertising a benefit to his bust
ness. He said that next to one or two
farm papers it brought better returns
than any advertising he had ever
done. He said: "You see it catches
lot of men who are stopping over
in the city for few days on busi-
ness, and having the extra time some
Of them call me up on the phone from
the hotel and come out and visit my
farm. AS rule, the men who stop
at the very best hotels have money
and l have made several very salts
factory sales. The hotel owner likes
the covers for the menu cards and it
helps to bring customers to my farm.
| could mention several instances
where men from long distance who
have come East to buV stock from