3 I 4 THE -DAIRYMAX'S MANUAL. 



in vats of ice water at a low temperature ; so that when 

 distant from the creamery the ci'eam need not be gath- 

 ered more than two or three times a week. Tliese cans 

 have a glass window in the upper part through which 

 the cream can be seen as it separates from the milk. 

 This glass strip is marked into S2)aces of nineteen-sixt}-- 

 fourths of an inch each, and the spaces are taken as the 

 standard measurement of the cream. The eighteen- 

 quart can of milk gives from eight to seventeen spaces 

 of cream, as the quality of the cows vary. Good cows 

 giving more than poor ones, the owner gets more money 

 from the milk, and thus the injustice of selling milk of 

 poor cows for the same price per quart as that of good 

 cows is done aw^ay with, and every farmer is paid pre- 

 cisely what his milk is actually worth. About six to 

 seven spaces of cream yield a pound of butter, varying 

 from six and a half to seven and a half, as the feeding 

 differs through the summer. As the price paid is 3.83 

 cents per space, the average twelve spaces will ])ay nearly 

 forty-six cents per eighteen-quart can of milk, from 

 which two pounds of butler 'is made, yielding nearly 

 twenty-three cents a pound for the butter without any 

 labor or cost of making it. In this creamery the 400 

 cows produced an average of 207.60 pounds per cow net, 

 and free from labor and cost, except for milking and 

 caring for the milk. 



There are several other kinds of cans used for raising 

 cream, but all are of the same character: viz., they are 

 deep and are set in ice water, and have a standard gauge 

 for measuring cream. Most of these gauges are marked 

 with inches, and one inch is taken for one jDOund of 

 butter. But as all patrons of any creamery use the same 

 kind of milk-cans for setting for cream, every one stands 

 on exactly the same footing in this respect, and gets the 

 same value for the cream. 



The advantage of keeping only good cows and of feed- 



