254 CREAMERY BUTTER MAKING 



tampering with the contents. The sealing- is easily ac- 

 complished by means of lead seals and a seal press (Fig. 

 68). 



Care of Cream During Transportation. During the 

 summer months a great deal of cream is damaged while 

 in transit to the creamery. If the cream is collected in 

 wagons, the latter should be covered and provided with 

 springs. The cans should be wrapped in felt jackets. 

 When no jackets are used, the cans must be covered with 

 heavy blankets. Too many precautions can not be taken 

 to protect the cream from either very high or very low 

 outside temperatures. 



The felt jackets are also desirable in shipping cream. 

 Especially important is this where the cream is left ex- 

 posed to the hot rays of the sun at the station platform, 

 a matter of no unusual occurrence. 



Mode of Shipping. The usual way of shipping milk 

 and cream is by express. In the main dairy sections 

 baggage rates are available. These rates are lower than 

 express rates and can be obtained nearly everywhere by 

 special arrangement with the railroad companies. 



Shipping rates should always be obtained in advance 

 of shipment and the charges should be prepaid. A con- 

 siderable saving is certain to be effected by rigidly ad- 

 hering to this practice. Insist upon getting the lowest 

 rates possible. 



Frequency of Delivering Cream. To save cost in 

 transportation, a practice that has been altogether too com- 

 mon is to deliver cream only once, twice, or three times a 

 week, when in no case it should be delivered fewer than 

 four times a week. Indeed, it is well known that the 

 best butter is possible only when the cream is delivered 

 daily. 



