GATHERED-CREAM WORK. 



243 



was a great improvement over the can. There 

 was less churning and the temperature was 

 much less affected by the weather both in win- 

 ter and in summer. 



Use of ice. In extreme hot weather we used 

 ice in the vat, putting it in at the creamery 



when the wagon 

 started on its daily 

 route. I do not like 

 to use ice in contact 

 with cream or but- 

 ter, but it is better 

 to use it than to al- 

 low the cream to be- 

 come too sour, as it 

 is sure to in extreme 

 hot weather without 

 some precaution. It 

 is desirable to get 

 the cream to the 

 creamery sweet and 

 then ripen it to suit your ideas of what brings 

 the best results. 



Churned the day gathered. I have in some 

 cases cooled and churned the cream the after- 

 noon after it was brought in, knowing that it 

 would be too soar the next morning to make a 

 good quality of butter. 



Gathered-cream and whole-milk butter. 

 It is possible to make as fine butter from 



HANEY'S JACKETED CREAM-CARRIER. 



