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Show MM1 Fit Methods to Follow in Production of Cream Since at the present time, our farmers farm-ers who are milking a few good cluirj cows, are generally better fixed, financially, finan-cially, than those following almost anj other line, It seems thirt we should pay particular attention to the handling han-dling of the product, that It may be put on the market in the best condition condi-tion possible and thereby bring the biggest returns. Methods which will aid in producing produc-ing a good produbt : Keep the baru and cows clean. Remove Re-move manure from stable twice daily. Wipe udder and Hanks with a damp cloth, before milking. Milk with dry hands, into a small top milk pall. Separate while warm, to insure less waste In the skimmilk. "Wash separator thoroughly aftci each separation. Use a brush rather than a rag. First use warm water and washing powder, then scald all parts thoroughly. Do not separate Into vessel containing contain-ing the cooled cream. Cool freshly separated cream before adding It to previous skimming. Stir cream thoroughly every time a fresh supply Is added, using a stirrer stir-rer manufactured for the purpose. A cooling tank should be on every farm. Run the water pumped for live stock through the cream tank and then into the stock tank. Keep cooled cream In a sanitary place which is cool, sanitary, free from odors and well aired. Cream should be delivered to market mar-ket at least three times a week In summer and twice in winter. Cream should not be allowed to freeze. L. K. Crowe, assistant professor, profes-sor, animal husbandry, Colorado Agricultural Ag-ricultural college. |