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Show STOliK K'K THIS W1XTKK Ice is Necessary for the Production of First-Class Cream on the Farm. j At this time, of the year many . creameries receive a considerable quantity of cream of poor quality because, be-cause, for various reasons, patrons i fail to cool their cream quickly and thoroughly. It would be a great help to the creamery man if every patron cooled his cream with ice. All creamery men realize the importance of obtaining ob-taining good raw material, and this is an appropriate time to call the attention of the patrons to the necessity neces-sity of ice for the production of first-class first-class cream. As the quality of cream delivered determines to a certain extent ex-tent the price paid for It, a farmer can well afford to provide sufficient ice to enable him to cool his cream properly throughout the summer.. In an article on "Cream grading." published in the yearbook of this department de-partment of agriculture for 1910, it is shown that in New England 500 pounds of ice annually will properly cool the cream for each animal in a 20-cow dairy, but it recommends the storing of 1.000 pounds of ice for each cow, to allow for shrinkage and for household uses, cr 10 tons for a herd of 20 cows. Investigation of I . conditions in that locality has shown that the average ice house costs less than $50, and that the cost of harvesting har-vesting and storing ice rarely if ever exceeds $1 a ton. On this basi3 the cost of sufficient ice to cool the cream from 2 0 cows woula uui cacccu on half cent a pound for butter fat, or j a total cost of about $15 a year, after allowing for reasonable depreciation on the building. Ice is harvested at a season when most dairymen have leisure time, so that the actual amount of money expended ex-pended for this purpose is very small. No producer of milk or cream in sections sec-tions where natural ice is produced should be without it. Farmer's bulletin No. 623, Ice Houses and the Uses of Ice on the Dairy Farm, will be sent free to any , one upon request. j |