396 IOWA DEPARTMENT OF AGRICULTURE 



this state demand that this system be adopted, and the following 

 grades are hereby established : 



SPECIAL GRADE CREAM is hand separator cream showing 

 not more than .15 per cent, acidity, free from bad odors, not over 

 two days old in warm weather and not more than three days old in 

 cold weather and testing 25 per cent or above : 



FIRST GRADE CREAM is hand separator cream reasonably 

 sweet, free from bad odors, not over three days old in warm weather 

 and not over four days old in cold weather, and testing 25 per cent 

 or above ; 



SECOND GRADE CREAM is cream not reasonably sweet, over 

 three days old in warm weather and over four days old in cold 

 weather, is not of good flavor, hand skimmed and water separated, 

 and testing less than 25 per cent butter fat. ' ' 



COOLING CREAM AND MILK BY USING WATER. 



The principle of keeping cream in good condition is to produce 

 as clean cream as possible by having clean milk^ bj having all uten- 

 sils with which the cream comes in contact thoroughly cleansed ; by 

 the proper cooling of the cream as soon as possible after separation, 

 and the holding of it at as low a degree of temperature as fresh 

 well water will allow. 



Milk, to be kept or sold as such, should be cooled as soon as 

 drawn, but if separated, the cream should be cooled immediately 

 after the separation has taken place. Fresh cream should never be 

 added to that of a previous separation until it is cooled to the same 

 temperature. 



One ideal way of keeping cream cool is to have a small tank into 

 which the water is pumped ; place this tank between the pump and 

 the stock tank so that all the water pumped from the well must 

 pass through this small tank. Put the cream in shotgun cans and 

 place them in this tank and arrange to have the water in the tank 

 two or three inches higher than the cream. Cuts 1 and 2 and 3 show 

 a very desirable arrangement to facilitate tlie carrying out of this 

 idea. 



