Show for lee lic hoette Hoet aids de dairyman recommend recommends the tb following remedies for cm cream and nil swells well tip up and will not churn a trouble common at this 11 of year it is a necessary to churn at t a ilanor tern tem pera ture than is I 1 required la in lammer summer V a e would suggest trying to chorn chum at CS 65 or even 70 degrees at the tb slime 11 time patting in 1 I handful cf cl alt salt with will th the cream when wilen commencing bochum to churn this will help though it may not remoter the trouble but if it in addition the cow own a could be fed one pome succulent food foa inch such no root roots or we feel ore sure that after a few day days the trouble woold would cesse if food cannot be bad the feed log tog of one or err two pounds of at a day to each cow would tend to have the rame effect abere Is I 1 another thing that can be dono we feel sure would bring relief from the trouble though the ro form in feeding would bo be of to the cow cows by keeping them in better health and condition and aleo also In creaM 0 or r at least better keep up the flow of milk than their present feed sicre li Is the thing to do akim off the cream or nearly W then dilute it with about three times ita its own bulk of water at a of 10 de do grees area then cool it to to 70 degrom oe pot pat it Is in a can with a faucet at ut the bottom end nod after it baa has 13 12 boura hours draw off the water ana milk and ond leave 1 the cream this will remove A R creat great part of the uba subs whatever chato cr it is I 1 that camen the viscosity tle crean cream crea n can now be ripened by holding st zt tast tempera temperature for a sufficient length of time or what world be much better tetter by putting in a starter made from skim milk from a fresh milking cow if a farm tam separator cepa ator Is need and in cream ing tug tta milk there them would bo to 10 loss ion by doing this abi way but if cream arca i is i raised by gravity the diluting dilating and second betting setting will cause some loea but one will be pretty sure BUT to get some butter abic gh to be to of at a fairly good quality |