j)isi'osri'i()X uv riiK rRi;A.M 1,9 



ti\"cly lew germs in it. Some germs, however, will enter the 

 milk, and in order to keep them from developing, it is essential 

 to cool the cream or milk immediateh'. Low temperature 

 retards and practically prevents the de\"elopment of gemr life. 

 It is a well-known fact that when milk is kept cool, it will remain 

 sweet much longer than if kept at a high temperature. Two 

 milkings or skimmings should hcaxt be mixed unless both are well 

 cooled first. In order to cool cream quickly, it should be stirred 

 during cooling. The ordinary,' four-gallon shot-gun cans are 

 good and suitable for keeping milk and cream. The}- have 

 a large cooling surface in proportion to their cubical content. 

 The milk or cream should be cooled as low as the water will 

 cool it, and even lower than this if ice is obtainable. In keeping 

 milk, the temi)erature should never go abo^•e 60° F. Cooling to 

 50° F., if it can be accomplished, is much more desirable for 

 keeping milk or cream in good condition. 



If considerable milk is handled, it is well to provide a milk- 

 house. It should be built large enough to contain the sepa- 

 rator, water-tank, and other utensils necessary for home butter- 

 making, such as a churn and butter-worker. There should be 

 plentv of windows on all sides to give good \-entilation. The 

 water-tank should be connected directly with the well, so that 

 the water can be pumped directh" to the tank holding the milk 

 and cream. From this place the water can be run out into the 

 stock-tank. This arrangement allows the milk to be kept at 

 the lowest possible temperature. 



It is just as essential to cool the milk during the winter as it is 

 during the summer. B}' pumping water through this tank 

 practicallv all the time, the water in the tank will be kept from 

 freezing. It is well to keep the surface of the water higher 

 than the surface of the milk in the can. This will prevent the 

 milk from freezing so easih'. If the cold is too se^-ere, a tank- 

 heater can easily be secured which will moderate the temperature 

 a trifle. 



Disposition of the Cream. — There are two ways of disposing 

 of cream on the farm : ( i ) selling it to creameries or other parties, 

 and ( 2) makinu it into butter on the farm. The former method is 



