19O9 MILK COMMISSION. 95 



"Where cream is sent to a creamery, it is best to separate the milk immediately 

 after milking,, taking a cream which will test about 30 per cent, fat, then cool the 

 cream immediately to 50 degrees F. or below. It also ought to be delivered to the 

 creamery in the shortest time possible after separating. 



" The separator should be located in a clean room, and be thoroughly washed 

 after each time of using. 



"These suggestions, if followed, will result in an improved raw material for 

 the manufacture of cheese, butter and condensed milk, which means improved qual- 

 ity in the manufactured goods, which logically means higher prices and more profits 

 to those engaged in the dairy business." 



BUSINESS-LIKE METHODS CREATE PROFITS, SAYS MR. HERNS. 



Mr. Frank Herns, Chief Dairy Instructor for Western Ontario, makes the fol- 

 lowing statement: 



"It is a fact well known among our Western Ontario dairymen, and practised 



Education and agitation of Dairymen's Associations and other agencieslhave resulted in the 

 improved condition at factories such as this. 



to a greater or less extent by them, that the greater care given the cows in the way 

 of feeding succulent food, having properly ventilated stables and exercising reason- 

 able cleanliness, the greater will be the production of milk per cow, and they are 

 beginning to realize quite fully that, after all, profits must come from the heavy 

 production of the individual cow, with the economical cost of food taken into con- 

 sideration. 



"When the milk has been properly cared for at the farm by proper attention 

 to cleanliness and cooling, it will arrive at the factory in such a condition that 

 the greatest amount and the best quality of cheese can be produced, thus insuring 

 a less number of pounds of milk being required to make a pound of cheese, which 

 means a greater profit. 



