CHAPTER XXVIII 



CREAM FOR CREAM GATHERED 

 CREAMERIES 



rriHE hand separator is in such general use, that 

 ■*■ the cream, instead of the whole milk, is now 

 largely delivered at the creameries. 



If a reputation for good butter is to be estab- 

 lished and maintained, it is the farmer who has 

 to do it, for he has the controlling factor now in 

 his hands. If the cream reaches the creamery 

 in good condition, the butter-maker's task, as far 

 as concerns the making of good butter, is easy. 

 There are exceptions, but our makers are usually 

 qualified and competent. The very gods them- 

 selves could not make No. i butter from fer- 

 mented, tainted cream. 



Have the cream sweet and delicate in flavor. 

 Avoid feeds that will taint the milk. Do not feed 

 turnip tops or rape. Do not imagine turnips can 

 be eaten by the cows, even after milking, and not 

 affect the quality of the butter. Turnips have 

 their place, but it is not on the menu of a milking 

 cow. 



Milk from freshly calved cows should not be 

 skimmed until after the eighth milking. 



Put up ice, and study the problem of keeping 



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