THE DAIRY. 



233 



doubtless been obtained by reason of unequal admixtures of milk with the samples tested. 

 The gravity of pure cream should not differ much from pure butter fats, which have a 

 specific gravity of about 945. They are lighter than water, and so is sweet cream, for it 

 always floats on water. Occasionally sour cream, by being loaded with sour milk, sinks in 

 water; but it would not do so except for the milk with which it is entangled. Jersey cream, 

 which separates quite perfectly from the milk, is often more than half butter, while the cream 

 which produces but 1 8 per cent, of butter must be largely diluted with milk. As the gravity 

 of pure cream must be less than that of water (1,000), since it floats upon water, and as the 

 gravity of whole milk is but 1031, it must be evident that the cream examined by Berzelius 

 was more than three-fourths milk, and the records of Voelcker and Letheby must be based 

 on samples of cream composed of milk to the extent of one-half or more. With such an 

 ever-present uncertainty in the actual composition of any sample of cream, the only sure way 

 of determining its real value is to churn it.&quot; 



Creameries. By &quot;creamery,&quot; in the common and generally accepted meaning of the 

 term, is meant the aggregation of large quantities of milk from many farms, thus cheapening 

 the cost of butter, and produc 

 ing an article of uniform 

 quality. The small creamery 

 is, in fact, only a large dairy, 

 and managed on precisely the 

 same business principles as the 

 large creameries, but only on 

 a different scale, requiring the 

 same kind of apparatus and 

 the same methods. The ad 

 vantages which creameries af 

 ford over private dairies are 

 becoming more and more ap 

 preciated by the public, as is 

 evidenced by the many thou 

 sand establishments of this 

 kind in the United States, 

 with the number rapidly in 

 creasing, causing private dai 

 ries to be supplanted by the 

 former all over the country. 

 There is probably no one article of food which comprises so many grades, from the very 

 poorest to that of the finest quality, as butter; and none of which there is so large a pro 

 portionate quantity of a poor grade manufactured as this, which is such a delicious article of 

 diet when properly made. A reliance upon uniform quality in butter increases its value. 



The high degree of perfection that has been attained in our first class creameries in butter 

 making, has caused such butter to be in great demand, and to command the best price in the 

 market. Butter making has, in fact, been reduced to a science, and experts have become so 

 numerous that we expect to find one in every creamery, although we cannot expect to find 

 one in every private dairy. Creameries also save much of the labor that was formerly per 

 formed in the farmer s house by his wife and daughter, relieving them of much of the 

 drudgery that was necessarily associated with every farm dairy. 



There is no reason, however, why, with a well-appointed dairy and skillful management, 

 as high a grade of butter, or even higher, cannot be thus produced, than can be manufactured 

 in a creamery, since a better quality of milk might be obtained from a choice herd of cows than 



COOLING VAT FOB SETTING MILK. 



