FARM DAIRYING 



the cream cold. The temperature must be kept 

 low ; 50 degrees or under in summer, and the cream 

 quickly cooled after separating, in winter as well 

 as in summer. Each skimming of cream should 

 be cooled before mixing with that already cooled. 

 If water is scarce for cooling purposes, the cream 

 may be put in shallow pans and set in a cool, clean 

 cellar on a stone or cement floor. The stone and 

 cement are good conductors of heat, and soon 

 reduce the temperature by drawing the heat from 

 the cream. 



It is best to have the cream delivered at the 

 creamery every day in summer, or at least three 

 times a week, and not less than twice weekly in 

 winter. 



The farmer's aim should be to send cream test- 

 ing from 30 to 35 per cent fat. There are many 

 reasons why cream of high fat content should be 

 sent: 



1. It means more skim-milk left on the farm. 



2. Less weight of cream to haul. 



3. Less danger of souring. 



4. Less loss of fat in the manufacture. 



5. The maker has better control over the qual- 

 ity of the butter; hence a better price, and more 

 money for the farmers. 



6. By sending cream sweet, a more accurate 



[166] 



