CREAMERIES. 121 



butter cannot be made in the cream-gathering cream- 

 ery if the cream be delivered sweet and clean-flavored, 

 but in practice this is found very difficult to 

 accomplish. 



3. A third disadvantage of the system is the diffi- 

 culty of securing accurate tests of the cream. The 

 oil-test churn is not a very reliable test, and should 

 be superseded by the Babcock test for fat in all the 

 cream-gathering creameries. There is always more 

 difficulty in securing accurate tests of cream than of 

 milk. 



In order to make this method successful it is 

 important that the patrons have proper means of 

 creaming the milk, that the pans, cans, or separator, 

 shall be kept perfectly clean, and that the cream shall 

 be delivered at the creamery in a sweet condition, so 

 that it may be pasteurized if necessary. The pasteuri- 

 zation of the cream when sweet is much to be pre- 

 ferred to the pasteurization of sour cream, although 

 the latter improves the flavor of the butter. 



The whole milk or separator creamery is suitable 

 for a dense cow population, and where there are good 

 roads. 



The chief advantages of this plan are : 



1. The buttermaker has control of the cream 

 ripening, and consequently can make a better quality 

 of butter throughout the year. 



2. More accurate testing of the milk may be done, 

 and consequently there is less dissatisfaction among 

 the patrons. 



3. It saves the labor of creaming the milk and 



