THE DAIRY. 237 



Great advancement in the dairy interest has been made in the &quot;Western States during the 

 past few years. It is estimated that in the State of Iowa alone a hundred and fifty cheese 

 and butter factories were erected in 1881, making at that time nearly six hundred in that 

 State. It is estimated that over six thousand creameries and cheese factories are now in 

 operation in the northern portion of the United States and Canada, with probably between 

 two and three millions of cows contributing to them. 



Measurement of Cream. The general rule for cream measurement in creameries 

 on milk when set twenty-four hours, is one hundred and thirteen cubic inches for a pound of 

 butter. 



At the sixth annual convention of the Iowa Butter and Cheese Association, held at Board 

 of Trade Hall, in the city of Cedar Rapids, February 22, 23, and 24, 1882, Messrs. C. A. 

 Huston, President of the Cedar Rapids Board of Trade, H. H. Markley, President of the 

 Iowa Butter and Cheese Association, and I. H. &quot;Wanzer, of Elgin, Ills., expert in dairying 

 (old and new process), were appointed a special committee to report on sizes of milk setting 

 cans, and the relative depth of cream necessary to give 113 cubic inches, the quantity 

 estimated to produce a pound of butter. The committee gave the subject their special atten 

 tion, and reported to the convention the following resolution, which was read and adopted: 



Resolved, That, as it requires 113 cubic inches of cream on milk when set 24 hours, and 

 set in deep setting cans, to make 1 Ib. of butter, the measurement of cream should be as fol 

 lows: For cans 12 inches in diameter, 1 inch depth of cream; for cans 8 inches in diameter, 

 2^ inches depth of cream; and for cans 8^ inches in diameter, 2 inches depth of cream to 

 make a pound of butter. The milk to be set in a temperature not below 50 degrees nor 

 above 60 degrees Fahrenheit, and not less than 24 hours before being skimmed. The stand 

 ard of measurement shall be as here recited, and it is recommended that all cans be made to 

 conform to these dimensions. This measure for cream does not in any way apply to the 

 shallow setting system. 



The Lactometer. The use of the lactometer, when properly understood, will be 

 found a valuable aid in protecting against fraud so often practiced in diluting and skimming 

 milk. The following from the National Live Stock Journal, explaining the use of this instru 

 ment, will be found of value to dairymen, and those having charge of creameries and cheese 

 factories. 



&quot;In our intercourse with dairymen and factory men, we frequently meet with those who 

 omit to use the lactometer, from not having a clear conception of how its indications are made 

 significant. Its operation, however, is quite simple when once clearly comprehended. In the 

 first place, it should be distinctly understood that each instrument is made to be used in milk 

 at some certain temperature, generally 80, and the first thing to be done is to see that the 

 milk to be tested is at the right temperature. The milk for testing is best held in a narrow 

 glass jar, deep enough to float the instrument in it with some room to spare. The lactometer 

 is then to &quot;be carefully put into the milk, so that it will not sink much below the number 100, 

 which is the point to which it should settle to indicate pure milk. If the operator lets go of 

 the stem of the lactometer much before it has settled to the pure milk point, milk is apt to 

 adhere to the stem, and the little extra weight thus added will make it too heavy, and it will 

 sink too low to be exact. Care should therefore be taken to keep that part of the stem which 

 rises above the milk dry. The operator has then only to observe the point on the stem 

 which, when it has come to rest, is at the surface of the milk, to determine whether the milk 

 is right, or toolight, or too heavy. If the line marked 100, which is also usually marked p., 

 is at the surface, it is supposed to be right; if the stem sinks lower than p., the milk will be 

 unusually light, and watering may be suspected, according to the depth to which it sinks. 

 Since the stem sinks to 100 in pure milk, and in pure water to 0, usually marked w. near the 



