Pine Bluff daily graphic. (Pine Bluff, Ark.) 1893-1942, 1915-01-03

easily spoiled. Directions for taking
the proper care of milk and cream
are described in another circular
which is sent free by the Department
of Agriculture.
Since the fat is it's most valuable
part, cream is usually sold according
to the pounds of fat it contains. For
determining the percentage of fat in
cream the Babcock test, which is a
simple process, is used. Small
samples of cream are tested and the
percentage of fat shown is multiplied
by the weight pf the cream from
which the sample is taken. For ex-
ample, II a sample Of cream from al
can containing 40 pounds is found to
test Is per cent, the pounds Of but
terfat are found by multiplying 10
! by OBS. which is 10. poan6s The
7 persons buying the cream generally
do the sampling and testing. q
Hotels, restaurants, railroad eat
ing houses, soda fountains and ice
cream manufactures offer markets
for fresh, sweet cream. Such markets
require a high-class product of uni
form qualify and a dependable sup
ply delivered at. regular intervals.
This makes it necessary Cor farmers
who supply such markets to have
good transportation facilities. I
Selling Cream to CEeameries.
The market for cream, within. reach
;,of the largest number, Of farnerss is
the creamery This Furnishes .ascon-
stant demand for cream. whether in
large or small quantities. There are
three ways of getting cream to the
creamery or shipping point: - ~
1. Each farmer may hahul his. own
/, cream. \
! 2. Farmers in community may
take turns lin hauling stheir cream
I g. "A man may be employed toshaul
! the cream regularly and each farmer
may pay for this service according te
the amount of cream'he sells.
The third method lis on the same
principle as the rural free delivery Of
mail matter. Under. this system the
hauler at regular intervals comes tc
the farmers dooor. gets the cream
and takes it to the Ecreamery or ship
ping point. The cream is weighed
sampled, and poured into a can in
the wagon. The samples and records
of weights are sent to the creamery
Routes may be established close to
the creamery, and the cream deliv-
cred direct. or they may be establish
led. at Va distant point and the cream
delivered ito central station for ship
ping to- the creamery. Subroutes may
radiate from points on the main route
and thus cream can be collected from
a wide area.
! In communities in which interest In
selling cream is just being aroused
and where there is not cream enough
produced to pay for having it collected
each day, the cream can be kept from
day to day and collected twice 9
week in winter and three times IN
summer. Where this is practiced the
farmers must either use ice to- keep
the cream as cold as possible, or place
the cans in cold water from the spring
or we'll. Unless extra care is taken
to produce the cream in the mos1
Clearly manner. and unless it is KEPT
thoroughly cold at all times, this
methed is not advisable.
The shipping Of cream comnels the
farmer to. have, a separator. The cos1
of the separator Is often sdiscouragins
to the man who has only two q
three cows. and who. but for this ex.
lpense, could sell q small amount 81
cream. This. however, need not pre-
vent the purchase Of separator. II
some companies sell their machines
| for small Dash payment. the re