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Show CREAM FOR CREAMERY. omt General Rules Which Should Be Observed oh the Farm. Tho cream separator should bo andlcd us follows: Head the book ot istructlou sent out by tho separator rm. IiibIsI on the separator and all he Utensils that como In contact with lie milk being cleaned every tlmo hf-y are used. One of thu rensons by so much poor cream 1b delivered oecause tho rariner hns not a suit-bio suit-bio place to keep It. Tho following plan bus worked sat-sructurlly. sat-sructurlly. It requires an oil bnrrel mtned out, placed In tho milk house r between tho pump and tho stock nterlng tank. Between the first nil second hoop drill six or eight one-tich one-tich holes at equal distances. Just iclow the second hoop drill ono Illicit Il-licit hole. Tho wnter plpo from tho veil to enter nt this point. On tho nslde of the barrel plnco a wooden rough to carry tho water to tho hot-om hot-om or the bnrrel. In the bIiIh of tho barrel, netx to the water tnnk, and ibovo the third hoop, drill a two-Inch lolo and connect this with a plpo to ;arry the water to tho tank. V tight box can bo used In plnco or tho bar-rol. bar-rol. An arrangement of tho abovo description de-scription will hold nil tho cream produced pro-duced upon an average farm and tho cream will be In a fairly good condition condi-tion for u four-tiny per week nellvory providing that nil tho wnter needed for the stock hns been passed through this barrel. Wo often underestimate tho lm-portnnco lm-portnnco of frequent deliveries. Tho average producer of milk has not tho facilities to keep the creir a moro than three days and oven then In a number of cases the cream Is not In n fit condition con-dition to bo made Into butter of good quality. It Is true that tho cost ol getting the cream to tho creamery must bo considered, but It Bhould not bo done at tho oxpenso of qunllty. As u rule thu best results nro obtained ob-tained whon tho cream is delivered by tho producer or whon sovoral patrons In ono community take turn about to deliver tho cream. When this method ennnot bo followed and tho cream can not bo shipped by mil, do tho next best thing, that or collecting tho cream by means or tho regular cream haulers. Tho man In chnrgo or the wagon Bhould know tho grndo ol cream desired. He should bo n man that would trent all 'armors alike and U he round a Tew of tho runners wore not taking proper caro or tho cream ho Bhould bo oblo to give them a little friendly ndvlcc. Tho most satisfactory method of handling tho cream on tho wagon it to use the 30-gallon Jnckoted cans fitted up with flonts. Tho wagon should be covered nnd fitted with springs. Tho driver Bhould ho furnished fur-nished with n scale, a pall with a ro-movnblo ro-movnblo cover, n stirrer, tho baso bo Ing of heavy rubber, to bo ubciI to scrape down tho cream from tho cnn. Tho hauler should not rinse out the fnrmer'rt cans with water. Ho should havo one small dipper nnd a sample caso to hold enough bottles to enable him to leavo ono Tor each pntron. He should also huvo a book contnlnlng tho patrons' names and numbers. The bottles Bhould bo tho heavy ones with tho flvo-lneh tubes rnthor than the ones with tho nlno-lnch tubes. They hold moro and are easier to fill and empty. Make regular trips. Call on nil tho patrons, except when thoy hnvo told you they would chum. Never fall to call for tho cream because the patron hns u small amount and thinks ho can hold It until thu next tlmo. Ono gal-Ion gal-Ion or off-flavored cream will, spoil bov-oral bov-oral gallons. Weigh all of the patron's cream In your own pall. Do not take out the sample for testing test-ing until you have weighed and thoroughly thor-oughly mixed the cream. Fill samplo bottle. Bo sura that your sample bottles aro not mixed and that each patron Is credited with tho correct amount of cream. Start early nnd do not Btop longo thnn necessary. University of Illinois, Illi-nois, Carl K. Leo. |