70 DAIRYING 



done at once and the cream stirred frequently in order to hasten 

 cooling. A tin disc to which is attached a strong wire handle 

 two feet long makes an efficient agitator for this purpose. 



3. Never mix warm and cold cream or sweet and sljghtly 

 tainted cream. 



4. Provide a clean and covered water tank for holding the 

 cans of cream, and change the water frequently in the tank so 

 the temperature does not rise above 60 degrees F. A satisfactory 

 arrangment may be made by allowing running water to flow 

 through the milk and cream cooling tank to the stock watering 

 tank. 



5. Skim the cream immediately after each milking. It is 

 more work to save the milk and separate once a day and less 

 satisfactory than skimming while the milk is warm, since the milk 

 must be heated again when saved until another milking. 



6. A rich cream testing 35 per cent, fat or more is the most 

 satisfactory to both farmer and factory. The best separators 

 will skim rich cream as efficiently as a thin cream and more skim 

 milk is left on the farm when a rich cream is sold. 



7. Cream should be perfectly sweet, containing no lumps or 

 clots when sampled or delivered to the haulers or to parties 

 buying it. 



There is a good demand for sweet cream and it can easily 

 be supplied by keeping the tinware, separator, strainer-cloth and 

 water tank clean and the cream cold. 



8. It is best not to attempt to turn the farm separator by 

 hand, but to provide some power such as a tread power on which 

 a bull or horse can be worked, or use a small gasoline engine. 



9. When patrons persistently fail to take good care of their 

 cream at the farm, some creameries adopt the practice of grading 

 it ; and by keeping the tainted, sour cream separate from that of 

 good quality they make two grades of butter, paying the farmers 

 according to the purity of their cream. 



10. The best way to prevent the use of farm separators 

 from destroying the reputation of butter made in localities where 

 these are numerous, is to collect the cream daily in small cans 

 which are washed at the factory; each can containing the cream 

 from one farm only. 



