OCR Text |
Show CREAM HAULING. Care Must Be Taken to Keep Cool and Prevent Shaking Up. It often happens that cream which nas boon well cared Tor nt tho fnrm Is damaged during transportation to tho creamory. Tho cream-gathering wagon starts out early In tho morning, and tho first cream which It collects must remain on tho wagon until It returns re-turns nt night. This trip when taken In the hot days of summer or cold days' of winter Is apt to ho injurious to tho quality of tho cream, and Its protection from thoso extreme tempor-atures tempor-atures Is a problem which must bo solved If the butter made from It Is to grade as extra In quality. Tho cronm-carrying cronm-carrying recoptaclo, whatovor It Is, should bo woll Insulated and provided with a float to prevent churning during transportation. Dlfforont styles or cans, barrels and tanks nro now used Tor this purpose The creamery should mako every provision iiosslblo Tor keeping tho cream In n sweet condition condi-tion until It Is received at tho factory. fac-tory. When pntrons fall to tnko good enro of their cream nt tho farm, somo creameries ndopt tho practice of grading grad-ing It nnd keeping tho tainted, sour cream sepnrnto from that of good quality. Two grades of buttor aro mndo and tho farmers aro paid for tho kind ot butter which their cream mnkes. These problems In regard to farm separator cream aro Important ones. Tho creamery owner and tho buttor-maker buttor-maker together with the farmer will have to shouldor his share of the responsibility re-sponsibility ot upholding tho standard of American butter nnd tho condition of tho creamory Industry flvo years from now will show how well this work has been dono. E. H. Farrlng-ton. |