236 AMERICAN DAIRYING. 



tiou in the Pennsylvania State College dairy 

 school in 1893, the class becoming so much in- 

 terested in it that leaders were selected and an 

 evening spent in discussing the question pro 

 and con. I am now in , the position in which I 

 do not like to see another person; i. e., on the 

 fence. I am satisfied that there are localities 

 and conditions where it is advisable to operate 

 skim stations in connection with a central 

 creamery. But I do not believe it is desirable 

 under all conditions. It is necessary where a 

 skim station is built new to be operated sum- 

 mer and winter to invest about two-thirds as 

 much as would be necessary to make it a com- 

 plete plant. Power must be had, also water 

 and a separator. This, with vats, shafting, 

 pumps, etc., added to the cost of the building 

 makes more of an investment than is at first 

 thought to be necessary. A good supply of 

 cold water is necessary to cool the cream, in 

 lieu of which ice must be used, as the cream 

 must be thoroughly cooled as fast as skimmed 

 and kept cool until delivered to the central 

 creamery. A cooler like the Star or the Danish 

 Weston are very efficient for this work. If 

 this cream is not thoroughly cooled from the 

 separator or is allowed to become warm on the 

 road it will churn and also become too sour 

 and there will be trouble with the butter. I 

 know these difficulties can be overcome, as I 



