CARE OF MILK AND CREAM 145 



Cream coming fresh from the separator should 

 never be mixed with cold cream. It is best to wait 

 until they are both of the same coolness before mixing. 



When adding new cream to the bulk you 

 already have on hand, stir it well to produce a 

 uniform quality and ripeness. 



When sending the cream away by rail in hot 

 districts, add i Ib. " preservitas " mixed with 3 Ibs. 

 of salt, and use i tablespoonful of this mixture to 

 every 3 gallons of cream in hot weather, as this 

 will prevent the cream from coming into the factory 

 " over-ripe." 



In hot weather have the cream thicker, as it 

 carries well, but not so thick that it cannot be 

 stirred with a stick ; a cream testing about 45 % 

 butter fat is about right. In the cold weather you 

 can afford to have the cream a little thinner, as it 

 ripens better a 35 % test being about right for 

 winter cream. 



Keeping Cream on the Farm. 



The cream must be kept in a perfectly sweet- 

 smelling room, and not where potatoes and onions 

 or other farm produce are usually stored. Care 

 must be taken that nothing objectionable gets 

 into it. 



Keep the cans of cream standing with the lids 

 off before sending them away, but covered with 



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