Cream Testing at Creameries. 



177 



on the average .13 lb., and the number of spaces re- 

 quired to make one pound of butter varied from 5.01 to 

 11.72. It is also claimed that in the winter season when 

 the cream is gathered at long intervals, like once a week, 

 it is necessary for the buyer to accept the seller's state- 

 rhent of the record of the number of cream spaces which 

 he furnishes, since the cream cannot be left in the 

 creaming can for so long a time. These objections to 

 the space system apply only to the method of paying 

 for the cream, and not to the manner in which the 

 cream is obtained. 



202. The oil-test churn. As stated in the introduc- 

 tion, the oil-test churn (fig. 56) has been used quite ex- 

 tensively among gath- 

 ered-cream factories ; 

 this system is based on 

 the number of inches 

 of cream which the 

 various patrons deliver 

 to the factory; a 

 creamery inch is the 

 quantity of cream 

 which will fill a can 

 twelve inches wide, one 

 inch high; it contains 

 113 cubic inches. 1 This 

 quantity was supposed to make one pound of butter. 



In using this method the driver pours the patron's 

 cream into his 12-inch gathering pail, measures it with 



*A layer of two inches in an 8-inch pail contains 100.531 cubic 

 inches, two inches in a 8% -inch pail 110.18 cubic Indies, and two 

 inches in a 8%-inch pail 113.49 cubic inches. 

 12 



FIG. 56. The oil-test churn. 



