DAIRY CATTLE 



493 



pounds capacity per hour; churn with 

 600 pounds working capacity; 300-gallon 

 galvanized skim milk tank; 300-gallon 

 galvanized water tank; 400-gallon milk 

 receiving vat; twin cream vat; 300-gal- 

 lon ice box on end; 24-bottle Ideal 

 tester ; 600-pound five-beam scale ; 60-gal- 

 lon weight can; milk strainer; 2 No. 1 

 rotary milk pumps; whole milk heater; 

 pasteurizer for skim milk ; skim milk 

 weigher; noiseless water heater; cream 

 acid tester complete; test jars and 

 brushes; butter packer, ladles and tryer; 

 y% dozen floating thermometers; pails, 

 scrub brushes, dippers, etc; soldering 

 outfit, tool chest and tools ; testing tables 

 and glassware; belts, pulleys, shafting, 

 etc. 



For a cheese factory_A 10-horse 

 power upright boiler will suffice. No 

 engine or separator is necessary, thus 

 greatly reducing the cost for equipment. 

 Complete lists of materials for either a 

 creamery or cheese factory can be ob- 

 tained by applying to any creamery sup- 

 ply house, the advertisements for which 

 will be found in daily journals and farm 

 papers. 



The head butter maker should be a 

 man not only capable of making butter 

 of high quality but also capable of ad- 

 vising with the patrons on the whole 

 matter of dairy farming, particularly in 

 the feeding of cows and the handling of 

 milk so that it will be clean and reach 

 the factory in a wholesome, sound con- 

 dition. It requires also a diplomat to 

 reject a can of milk and not antagonize 

 the patron furnishing it. 



Methods of delivering milk — The 

 more common way has been to deliver 

 the whole milk to the factory once every 

 day, taking back about three-fourths as 

 much sour skim milk for use on the 

 farm. With the introduction of farm 

 separators the practice has been grow- 

 ing of sending only the cream to the 

 factory, delivery being made about 

 once every other day and twice a week 

 in winter. The best butter is made 

 when the whole milk is delivered but 

 the daily delivery, especially when a 

 patron lives four or five miles from the 

 creamery, and the hauling back of the 

 skim milk is a burden both in time and 

 cost. The utilization also of cold, sour, 



often putrid milk for calf and hog feed- 

 ing is unsatisfactory, and except in 

 skilled hands dangerous and unprofit- 

 able. The cost of delivering milk under 

 such conditions is from 10 to 15 cents 

 a 100 pounds. Some relief in time and 

 cost is obtained where milk routes arc 

 established and one man hauls the milk 

 of a number of patrons. 



The farm separator—When the milk 

 is separated on the farm as soon as 

 milked the skim milk can be fed sweet 

 and warm to calves and pigs. With 

 delivery only every other day, the ex- 

 pense of hauling is reduced more than 

 one-half and double the time is given 

 for home work. With a farm separator 

 more calves can be milked, since there 

 is more time for the work, and the 

 separator must be made to pay for itself. 

 The introduction of the farm separator 

 in rural districts has tended greatly 

 to increase the number of cows kept 

 on each farm. The profits have been 

 increased in a corresponding measure. 

 It, therefore, has been an important 

 factor in popularizing, making perma- 

 nent, and developing the creamery in- 

 dustry. 



For these reasons the method of de- 

 livering cream rather than whole milk 

 to the factory is growing in favor in 

 many dairy sections. In fact, in many 

 western localities where creameries were 

 a failure by the old method of deliver- 

 ing whole milk, they have been re-es- 

 tablished on a permanent basis by the 

 introduction of the farm separator and 

 the delivery of cream. Besides, if care 

 is taken to deliver the cream at the 

 factory in a sweet condition as good 

 butter can be made as when whole milk 

 is delivered daily. 



Iaterature — See also Minnesota Sta- 

 tion Bui. 35; Montana Bui. 53; Oregon 

 Bui. 65; South Dakota Bui. 46; U. S. 

 Dept Agr. Farmer's Bui. 201; Creamery 

 Butter Making by John Michels, (1904) ; 

 Principles and Practices of Butter Mak- 

 ing by McKay and Larsen, (1906) ; 

 Cheese Making by John W. Decker, 

 1900; Modern Methods of Testing Milk 

 and Milk Products by Dr. L. L. Van 

 Slyke, 1906; Practical Dairy Bacteriol- 

 ogy by Dr. H. W. Conn, 1907. 



