75 



it cannot be recommended to any great extent, as the cream 

 invariably will show a scorched flavor that never leaves the 

 butter after it is made. We are shipping cream hot from 

 two or three points on account of not having sufficient water 

 supply. Shipping hot should not be recommended when as 

 cheap an arrangement as the Jensen cooler can be had, that 

 will bring the cream down within two or three degrees of the 

 temperature of the water used, and only using about three to 

 four times as much water as cream run through. 



"We think pasteurization is the only solution, as our 

 experiment last year with held pasteurized butter turned out 

 fine. The goods sold for fresh made butter on all the prin- 

 cipal markets four to five months after being made. We 

 pasteurize at our individual Skimming Stations and par- 

 ticular care is taken that nothing but first class milk is re- 

 ceived. 



"We think the demand we are having for our butter this 

 year is something great, and the extra price we are getting 

 for our product would pay for putting in pasteurizers on our 

 whole system in two months. 

 "Yours truly, 



"THE CONTINENTAL CREAMERY CO." 



Topeka, Kan., June 3, 1901. 



But the difficulty is to get cold water and enough of it 

 in many localities, possibly if the modern low temperature 

 of 140 could be maintained that would do away with the 

 cooked flavor. 



SOUR CREAM has been pasteurized by Mr. Bentley, of 

 Circleville, Ohio. 



Not having tried it, I cannot express any opinion, and 

 regret very much that the experiment stations have not 

 at once taken the matter up. 



I lack information about the degree of acidity, but if it 

 is sour enough to have wheyed off, leaving a very rich cream, 

 I can understand it. In that case, I presume, the curd, hard- 

 ened by the heat, will settle to the bottom and not be incor- 

 porated in the butter and cause white specks. 



Mr. G. B. Lawson, of Grinuell, Iowa, writes me that he 

 has been converted from his doubts by practical tests, and 

 hence I presume that even if it will not do under any and all 

 circumstances, there is enough in it for every gathered cream- 

 eryman to investigate. 



