76 Thirty-Sixth Annual Report of the 



DISCUSSION. 



Pres. Bruce : — Do you strain vour cream ? 



Mr. Priest :— Usually. 



Pres. Bruce : — Will very sour cream pass the strainer ? 



Mr. Priest:— No. 



Pres. Bruce : — I think it a good idea to strain all the gather- 

 ed or delivered cream and to reject such as cannot be thus strain- 

 ed, and through a very fine strainer at that. 



Mr. Priest : — If it is not strained, dry chunks will occur in 

 some cream into which salt can never be incorporated, thus pro- 

 ducing white specks in the butter. 



Pres. Bruce : — Sometimes I use a coarser strainer when I 

 think it well to do so, but Brother Stone over at Strafford 

 wouldn't do that. I am rather a good natured fellow and they 

 impose on me sometimes and bring me a little worse cream than 

 they would to Mr. Stone; and so sometimes we take cream when 

 we ought not to. But it seems to me that all cream should be 

 strained or else returned and thus you will avoid all white specks 

 in your butter. 



A Member :— Do you pay cream patrons any more than you 

 do milk patrons? 



Mr. Priest : — We pay them just the same. 



A Member : — Why is the over run with cream less than it is 

 with milk? 



Mr. Priest : — It isn't. It is the other way about it. It is 

 more with cream than with milk. 



A Member: — Do you use short, wide-necked or long, nar- 

 row-necked cream test bottles? 



Mr. Priest : — We use the ordinary bottles bought of the 

 Stoddard Mfg. Co., with necks nearly as long as those on the 

 milk bottles. 



Mr. Jackson : — ^Have you ever had patrons object to the 

 test being read too high? 



Mr. Priest : — We have much more fault found with the 

 cream tests than we used to with the milk tests. The cream 

 patrons are not so well satisfied as were the milk patrons. 



A Member : — How do you take your cream samples ? 



Mr. Priest : — The cream comes mostly in a tall can that holds 

 80 poimds ; I dip with a long handled clipper, stir it, then take 

 from the top before it is turned into the weigh can. 



A Member : — Do you think your buttermaker gives better 

 tests to cream patrons than to milk patrons? 



Mr. Priest : — Our man is a very conscientious fellow and 

 he wouldn't cheat one of them, milk or cream, in any way. Yet 



