CATTLE THE DAIRY. 871 



" Cooley," " Wilhelm," or other pattern, and each farmer provides 

 facilities for cooling the milk, either with ice-water, or an ample 

 supply of well or spring water. Rules govern the feeding and 

 milking of cows, the idea being to secure at the start as great 

 uniformity as possible. The milk is strained into cans, which 

 are at once placed in the water-tank to cool. The cans remain 

 undisturbed until the cream gatherer arrives, who makes a rec- 

 ord of the inches of cream upon the cans by the means of a 

 glass gauge let into the side of the vessel. The cream is then 

 deftly dipped off by the use of a conical cup and long handle. 

 The milk is then at the disposal of the farmer, and the cream 

 gatherer drives to the next farm. There are other ways of deter- 

 mining the usual amount of cream, the next best way being to 

 collect all the cream from the cows of one dairy in a pail with a 

 diameter of twelve and one-half inches, and thus measure the 

 mixed cream by the depth in inches. One other plan is to buy 

 cream by the gallon, assuming that such an amount will make 

 two pounds of butter. 



Nearly all cream buyers sample the cream of the patrons, 

 and by churning a small quantity (a measured quart of cream), 

 ascertain to a nicety the exact butter value, and figure this 

 cream account accordingly, as by this process it is found that some 

 dairies only require ninety-five cubic inches to make a pound of 

 worked butter, while others demand one hundred and twenty 

 cubic inches to accomplish the same result. By this system a 

 dairy is credited with its exact performance, and establishes 

 equable relations between dairies that have never before been 

 possible, and proportions to each patron his exact share, no more 

 and no less. 



Co-operative Creameries. In the Eastern States a large 

 number of cream-gathering factories are run strictly upon the 

 co-operative plan. A stock company erect the creamery, and 

 the cream is either collected and the butter made by contract, 

 or skilled labor is employed so that the cost of manufacture is 

 reduced to the lowest possible limit. The butter is consigned 

 to the Boston market, and the returns are divided pro rata, after 

 deducting all expenses, interest, and wear and tear of apparatus, 



