FARM SEPARATORS. 



169 



Shipping of Cream. — If cream is sent or shipped to cream- 

 eries and central plants, it is essential that it be delivered as 

 frequently as possible, and that it be delivered in cans which 

 will help keep it in good condition. If cream is to be shipped 

 an}' great distance and be exposed to the sun, it is advisable to 

 use special jacketed cans, which retard the transmission of 

 heat. It is a good plan to co\'er the cans with a wet sack 

 iv cloth during the summer, and the use of a dry sack on 



C - ^Ti^ 



Fig. 105. — The Buhl milk and cream can. Fia. 106. — ^A barrel chum. 



the outside in the winter often prevents the cream from 

 freezing. 



Making Butter on the Farm. — If cream is kept in good- 

 condition and proper skill is applied, the best of butter can 

 be made on the farm. Theoretically, better butter can be 

 made on the farm than at the creamery, because all conditions 

 can be controlled better. This is not so in creameries. One 

 can of bad cream mixed with a quantity of good cream is likely 

 to contaminate and injure the whole lot. The cream which 

 is to be made into butter on the farm should be ripened, or 

 soured, properly before it is churned. In creameries, starters 



