In placing an order for new tanks, such specifications of outlets or "taps" 

 should be given as would best serve the requirements of the particular location 

 of the factory. For instance, if the receiving door or window were acces- 

 sible from one direction only, then it would be necessary to have the outlet 

 of the tank on the side or end next the creamery. A tap or other outlet 

 placed in one corner of a tank affords the best possible means of draining, as 

 the platform or driveway may be levelled so as to throw one rear waggon 

 wheel lower than the rest, thus causing the tank to drain freely. 



As a creamery inch contains about 113 cubic inches, the capacity in 

 inches rfiay be estimated by dividing the number of cubic inches by 113. The 

 capacity in pounds may be obtained by dividing the numaer of cubic inches 

 by 27.5848 — the number of cubic inches in one pound of cr'nm. 



Insulated or jacketed cans, holding from 30 to 35 creamery inches, are 

 preferable in some ways to tanks. Where these are used a buttermaker is 

 sometimes able to "grade" the cream when receiving it at the factory. If the 

 contents of one can is found to be overripe or "off" in flavor, a maker may 

 locate the source of trouble with much less difficulty than when tanks are 

 used. On the other hand, however, well constructed tanks give better pro- 

 tection to the cream during transit. At creameries where both tanks and cans 

 are in use, the temperature of the cream received from the tanks during 

 warm weather is frequently six degrees lower than that delivered in cans- 



The ideal System of delivery would find its nearest approach in the use of 

 separate cans for each patron. The measuring or weighing and sampling 

 would then justly fall to the buttermaker, who would then be brought in 

 close touch with the cream produced by each patron. This plan also enables 

 the manager, if he wishes to do so, to grade the cream, and pay for it 

 according to whether it is first or second class. 



When cream collectors are prc-ided with a means of straining each lot 

 of cream, a patron's attention may be drawn to any curd or other matter 

 found in the cream. 



Waggons or other vehicles used by cream collectors should be equipped 

 with suitable springs, in order to avoid, so far as possible, agitating the cream 

 sufficiently to cause a partial churning. An undue loss of fat in the butter- 

 milk, and butter with a weak, greasy body or grain, will be the probable re- 

 sult of allowing the churning process to commence while the cream is on the 

 waggons. A light canvas top or covering for the waggons makes a good 

 protection from the sun. 



The Collector. The value and importance of a competent, reliable cream 

 •collector is too often underestimated by the factory management. In the 

 first place it is necessary that he be strictly honest in his weighing or measur- 

 ing and sampling. Secondly, he should be so well informed along general 

 dairy lines, and possess such keen sense of taste and smell that the slightest 

 ^' off " or objectionable flavor would be detected, and a probable remedy for 

 the defect given in a quiet, pleasant, tactful manner. Thirdly, he should be 

 treat and clean. 



Cream Testing. 



Cream varies in richness much more widely than does milk. The yield of 

 tuttftr per 100 pounds of cream sometimes goes as low as 12 or 15 pounds, and 

 as high as 45 or 50 pounds. 



