DAIRY FARMING DAIRYINC4. 397 



Paying for separator cream at the creamery, J. L. Hills ( Vcriimtit St<i. llnl. 

 100, pp. ^4, Jigs. 3). — The author believes that there are creameries which neither 

 sample correctly, analyze correctly, nor pay correctly, and he has therefore prepared 

 a bulletin of information containing suggestions in regard to sampling and testing 

 cream, and discussing the paying for cream at creameries receiving both cream and 

 milk. In onler to promote the more thorough mixing of the cream sample, moder- 

 ate warming and the use of a tine sieve and pestle are recommended. - Weighing the 

 cream in making a test is urged as the only accurate method. 



Patrons furnishing cream are entitled to a larger surplus or a higher price per 

 pound of butter or butter fat than patrons delivering milk for reasons which are 

 clearly set forth. This extra surplus due cream patrons is estimated, upon the basis 

 of a large amount of painstaking comparison in actual creamery practice, as ranging 

 from 2.5 to 5 per cent and averaging about 3 per cent. The extra price is considered 

 usually close to a half cent. Methods of estimating the cream fat and the milk fat 

 surpluses, calculating payments, etc., with concrete examples, are given in an 

 a]ii>endix. 



The keeping quality ofbutter, (I. L. M'Kay and C. Larsen {loira Sta. Bui. 71, 

 pp. 30). — The causes of deterioration in butter are briefly discussed, and experiments 

 to determine whether the keeping quality of butter is affected by its content of 

 moisture and by the quality of the wash water used in its manufacture are reported. 

 The results of experiments with butter made under uniform conditions, except as 

 regards the amount of working, were considered as indicating that the butter con- 

 taining the smaller amount of moisture possessed the better keeping quality, though 

 the individual experiments did not justify such a conclusion. . Incidentally in this 

 connection the authors discuss the effect of working upon the water content of but- 

 ter, concluding that the proper time to control moisture is before or during churning 

 rather than afterwards. 



In each of 3 experiments the butter from one-half of a vat of ripened cream was 

 washed with well water, and the butter from the other half, churned under the same 

 conditions, was washed with well water which had been pasteurized and cooled. In 

 each of 2 experiments 1 portion of the cream was also pasteurized before ripening. 

 Pasteurization of the wash water improved greatly the keeping quality of the 

 butter, and pasteurization of both cream and wash water had a still more favorable 

 effect. In each of 3 other experiments the butter from one-half of a vat of well- 

 ripened cream was not washed at all, while the butter from the other half was washed 

 with unpasteurized well water. The unwashed butter kept as well as the Avashed 

 butter, and in some instances it kept better. It remained normal for about 40 days. 



Wliere the wash water is not of good quality it is therefore believed that as good 

 or better results can be obtained by working the buttermilk well out of the butter 

 and omitting the washing, providing the cream to be churned is of good quality and 

 the butter can be sold within 35 days after its manufacture. The favorable action of 

 salt upon the keeping quality of butter was also shown in other experiments. Three 

 objectionable flavors, described as a turpentine flavor, a strong cheesy flavor, and a 

 fishy flavor, developed in butter made in these experiments. 



The purity of well water in general is briefly discussed. In the unpasteurized well 

 water used in the above experiments the germ content averaged 113 per cubic centi- 

 meter, while in the pasteurized water it averaged 3. The methods available for the 

 purification of wash water are filtration and pasteurization. The advantages and 

 disadvantages of each method are considered. Filtration is deemed preferable to 

 pasteurization inasmuch as this method removes organic matter and other impurities 

 as well as bacteria, and is very inexpensive. In the experiments at the station con- 

 tinuous filtration removed 95 per cent of the germs. The filter bed used consisted of 

 the following layers, mentioned in order beginning at the bottom: Coarse gravel 2 

 in., fine sand 22 in., fine coke 12 in., charcoal 9 in., and coarse gravel 2 in. Sug- 



