Show BUTTER QUALITY CAN BE IMPROVED the de delivery of good cream was neer as important as it la Is today eastern markets have often dated la in urice rice as much as ten len cents per pound between butter bulter closing classing as grgis bad and that classing as secord see oril A slight difference Sll Terence in the score of lint ter has ha often made a difference P ol 01 I 1 three cents per pound in tile the price it la in impossible to make good bin bill ter from poor cream more attention must be given to the production tit of good cream on the farm cooling of cream promptly hns hits much to do di with the quality warm warin cream should never he be mixed with cold cream it should be cooled before heing being mixed with other otherwise bad flavors and poor quality will result tile the best way to abol cream Is to place it la in cold water cream quickly cooled and held in cold water will keep in rood good condition cream should be immediately put in a small con can vi lithen hen separated find and kept kepi in cold water stirring tug occasionally allows the animal hent heat to escape and improves the quality cream should lie he delivered to the creamery frequently in hot weather if held more thim three anys it Is apt to pet get molda ship every other day it if possible every farm dolls docs not not lint have a sup ply of cold water hut but most farms do A tank so situated tuned sl that all nater ater pumped for stock purposes runs through the cream tank will serve to keep cream cool many manufacture tanks are now on the market giblett can be purchased likeN likewise Alse a common barrel may be made to serve the purpose very satisfactorily build a cooling taril on your farm rind you will produce less second grade cream and an d raise tile the quality of butter colorado state dalr commission |