Wooden stirrers should not be used for stirring cream in the can. These 

 are difficult to keep clean, and often impart a bad flavor to the cream. The 

 stirrer should be made of tin, with few seams, and all crevices- should be tilled 

 with solder. 



The patron's cream can should be rinsed with very little water when it 

 is emptied into the driver's pail, as this dilutes the cream. It is preferable to 

 remove the cream adhering to the sides of the can with some sort of a 

 scraper, but this must be kept clean. 



Delivery of Cream. 



The impartance of making frequent collections of cream is a matter too 

 often underestimated by creamery managers. The facilities at the command 

 of the average patron for keeping milk or cream in a clean, sweet condition 

 are very limited, and it is very seldom that cream left in the hands of patrons 

 for more than three days will prove to be of fine quality. It is quite safe to 

 say that, other conditions being equal, the more frequent the collections of 

 cream, the better will be the quality of butter produced. 



On the other hand, the cost of collecting, which is one of the largest 

 items in the cost of manufacture, has to be considered. The greater the 

 amount of cream obtainable in a given area, the lower will be the cost per 

 pound of butter for collecting. 



While seeking to practice economy on one hand, quality of butter should 

 not be lost sight of on the other. It is, or should be, quality which deter- 

 mines the commercial value of dairy products. 



A district or route which will not furnish sufficient cream to warrant mak- 

 ing at least three collections per week during the summer months will 

 scarcely be profitable. 



At times we find some drivers adopting the practice of omitting to call 

 on patrons supplying small amounts of cream, and especially those located at 

 outlying points. The fact should not be lost sight of that the addition of a 

 few small lots of cream that have developed a high acidity or an objection- 

 able flavor, from a pantry or" cellar, may materially lower the grade of the 

 butter manufactured from the entire load. 



A really choice quality of cream will scarcely be obtained unless there 

 .are from four to six collections made each week. 



Means of Delivery. 



Oblong or oval tanks have proved very satisfactory for the use of 

 cream collectors. The sides, top and bottom, should be well insulated, and 

 the edges of the lids inlaid with cork in order to make a close joint. The 

 inner lining should be of heavy tin (22 or 24 gauge), with as few seams as 

 possible. Long, oblong tanks require some support for the sides, and should 

 have two square " wings " or partitions, extending from the top to within cne 

 or two inches of the bottom. These " wings " prevent, to some i^xtent, 

 the swaying and splashing of the cream from one end of the tank to the 

 other while en route to the creamery. The oval-shaped tajiks, however, do 

 not seem to require any special " splash-wings." 



