Show PROFITS IN SELLING C REAM CREAM there are various grades based on percentage of fat they contain all bring high prices lall by C B I 1 AN ANC E expert ibe word cream little to purchasers unless it is accompanied by some ome term indicating its quality or richness ne e therefore havo a basis ter lor grading cream which A aich wo we term but ter fat at w which aich Is the amount of pure oil or bat tat it contains this varies from 2 20 40 to 60 per cent depending upon amount of skim milk incorporated with it fortunately we have art an accurate method ot of determining butter tat fat in cream known know a as the babcock test this consists in weighing inga a definite amount ot of cream placing it in gadu graduated test bottles mido made for the purpose and adding sulphuric acid after shaking the bottle Is placed placcie in a gal machine which revolves rev oliea olies a thou band resolutions per the fat at which is the lighter portion ot of the cream la is thrown to the top and then hot NN water ater 1 li added to bring it into the graduated tube where the percentage is read ed most cities have a minimum standard for butter tat fat in cream usually about IS per cent we have various grades ot of cream based on percentage ot of tat fat they con can tat tain cream testing from 18 per cent to 22 per cent Is called table cream and la Is used in households tor for cereals coffee fruit retailing tor for 21 24 cents to 40 cents per quart the next neit grade is termed whipping cream and an tests testa from 30 per cent to 25 per cent butter tat fat retailing tor for 40 cents to 45 cents per quart it if kept cold this cream readily whips and Is popular it is also used tor for making butter in creameries crea meries merice the next grade is called heavy cream this is also popular and tests from 40 per cent to 45 per cent butter tat fat retailing from 50 cents to 80 cents per quart another quality is sold under the name ot of double cream or double and frequently tests from 50 per cent to CO 60 per cent butter fatis fat tat Is so a thick it will not pout from a beitle bottle and sells tor for from 75 cents to 1 per quart many farmers hane has e separators removing cream from milk on the farm and hauling it or in some cases shipping it to a creamery at a distance rills plan has the advantage ot of keeping to teed feed stock this cream tests from 25 pel pei cent to 35 per cent cream properly pasteurized Is kept in cold storage tor for three weeks at a temperature ot of SO 30 degrees F freezing temperature tor for cream is 29 degrees F sweet and without deterioration teri oration in flavor it is almost impossible tor for a farmer to produce cream for or shipment to the city to be sold as aa sw sweet beet ci cheam earn as it will not keep with out being pasteurized |