STATE DAIRY ASSOCIATION. 389 



your milk through the separator, and I know a great many farmers 

 who allow their milk to stand in cans without any attention for a long 

 time after milking, when it should be separated immediately after 

 milking. That cream is what is bringing you the money, and it needs 

 attention. Sometimes when you have only a small quantity of cream 

 you will set it away in a pail and pay no attention to it ; it is warm, and 

 just in condition for the germs to multiply and sour the cream. This 

 kind of cream makes rancid butter and gives rise to "fishy" flavors and 

 other undesirable flavors. 



It is a very simple business when you understand it. When the 

 farmer puts away his cream to cool he should put it in a can that will 

 expose as much of the surface of the cream as possible to the cooling 

 medium. The water that comes from our wells is the best thing to use, 

 or ice water, if you have ice, is better. That water should be pumped 

 fresh and kept fresh, and the cream should be stirred every few minutes, 

 and it will soon be down to the temperature of the water and the 

 growth of the germs will be checked. Of course, this takes a little time, 

 and some will say they do not get any more money for doing it, but 

 you had better do it right now, and stay right, and you will not have to 

 learn your lessons all over. 



An Important Question Is, Hozv Often Should Cream be Delivered? 

 That depends a great deal on whether or not the farmer follows the pre- 

 cautions I have been setting forth. Some farmers will neglect to cool 

 their cream, and let it stand at eighty degre€S Fahr. ; then they will 

 cool it down to fifty-five degrees F., and check the growth of the germs 

 and go away and let it alone, and let it gradually warm up again. The 

 temperature gradually rises, the germs, which have been checked by the 

 cooling process, begin to grow and multiply faster than if their growth 

 had not been cliecked. That is shown by experimental evidence. These 

 experiments show that decomposition takes place with extreme rapidity 

 and when you cool down the milk and let it gradually warm up again. 



Many of us have not enough cream to ship every day. We cannot 

 ship after every milking, but we have cream from the separator twice 

 a da}', and we have to cool this cream and keep it down to a tempera- 

 ture necessary for the checking of the growth of the germs. Another 

 mistake we make — we will take fresh cream up to eighty-five degrees 

 F. and pour it into the cold cream and warm up the whole mass, and 

 set the germs growing again. This mass will sour very much quicker 

 than under other conditions. After all of that cream has been cooled to 

 the same temperature, it can all be put together with perfect safety, 

 but when you pour the warm cream in with the cold cream it destroys 



