The Questiox Box. 317 



then add a small per cent, of it to the cream_, which should be set 

 in a jar and placed in another holding twice or three times as much 

 water as the cream; warm that water up to 70 degrees and place 

 the cream jar in it, and allow the cream to come up to that degree, 

 then set it away at a temperature of 60 and hold it till it has a 

 smooth, glossy appearance. It will then be ready to churn, but 

 the temperature at which it should be churned will depend on 

 how it was raised. Centrifugal cream will have to be churned at 

 a lower temperature than that raised by the gravity process. 

 About 60 degrees will be about right. Experiment and find out 

 which degree is best. 



If all farmers crowded their cows to their full capacity, what effect 

 would it have on prices? 



Mr. Cook. — I suppose that if every cow doubled her capacity 

 this year there would be a depression in prices. In that case I 

 would suggest selling off one-half the cows, thus saving the ex- 

 pense of keeping one-half of them. But that problem does not 

 trouble me at all. We have doubled the product of our dairy 

 within the last 10 years, and yet butter is bringing fully as high 

 or higher prices than it did then. We are feeding our cows |15 

 to $18 worth of grain each year, but make a profit. Another 

 point. The men who have cows that give 300 pounds of butter 

 each year invariably obtain the highest prices for their product. 



Is it wise for farmers to sell millc to a New York city contractor, thus 

 closing cheese factories along the railroads? 



Several Farmers. — No. 



Mr. Cook. — I have watched the New York markets several years 

 and find that the price paid for milk there is just about the same 

 as it is worth for butter and cheese, with sometimes a slight 

 increase for the by-product. But we have several times paid more 

 for milk than the stations did. The only real value that the 

 stations have been, is the stimulating of winter dairying, but the 

 requirements of the station now are very rigid. Milk must be 

 absolutely clean and be aerated. If a can comes to the station 

 that is not just right it is sent back. I wish we factorymen had 

 the same power those men have and could enforce it as they do. 



