| Show PROPER ER COOLING FOR CREAM attention mut most 8 be gly given A just as soon an nka as spaatz separated ampa ad BI blanker at lower temperature N now a w that warm wares weather 1 la approach ing A g every ma possible A must be ba taken ak a to in get cream on to the mark market t I 1 in good condition th the ann arm day days the that have already passed h have had a marked effect in lower lowering g t the q quality BIT or 0 less cream now ann being made ad i into butter attention must first be paid to cool ilg the tha cream just as soon one a as S separated however ili the gl greatest elat ex ee cosare to beat usually comes when th tho cleam la IS hauled to market Q and the actina A are left 1 uncovered I and exposed paul it to the not hot sun atin and ad do dust t it has been found foon d oy by c experiment I 1 erlmer flat the tempe temperature ratu r s may a b be it kept aster more thin than 20 degrees degree lo 10 lower when dampened blankets blanket are thrown over the can or dampened blankets blanket or are used than when the cans are left it un an covered red in 1 militia addition the dirt and aal dust are kept away from the ran cabb and d cheam bimm it is not only to the advantage of at the producer to help in keeping up the quality of the cream so BO that good prices may continue but low grade cream cannot be allowed to come apoi the market in the future |
