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 
any 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 cover the cans with a wet sack 
or cloth during the summer, and the use of a dry sack on 
Fie. 105.—The Buhl milk and cream can. Fia. 106.—A barrel churn. 
the outside in the winter often prevents the cream from 
freezing. 
Making Butteron 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 
