| Show CREAM OF HIGHEST QUALITY I 1 can oe be produced with but little labor or expense eapen e principles involved aro are 8 simple one of the most common causes of i poor quality aliby butter la is the lack of immediate thorough cooling of 0 tho the cream after separation the dairy division of the united states department of agriculture has made a careful I 1 investigation of conditions on a I 1 I 1 largo large number of dairy farms and the data obtained show that if properly cooled cream of the best grade can bo be produced with but little extra labor or expense the principles involved are very simple and are easily under stood s 00 1 A liberal use of ice which has haa been stored in winter to be used the following summer is one of the abo I 1 requirements requirement it tor f or the tha solution of tho the poor butter problem farmers wile who already gr ar delivering good products to the cream 6 usually have e provided for themselves a convenient source of supply for the ice suitable houses bouses tor for storing thra the ice ice and ice water tanks tor for tho the immediate cooling of the milk and cream in parts of now new england although the dairymen often hold bold cream on the tha farm four days in the summer and seven even 8 days in tho the winter they deliver practically all their product while sweet after it reaches the creamery it is p pasteurized and shipped a distance of from 60 to miles and may still be sold in these remote localities in the form of sweet cream |
