266 



INDEX, 



Babcock test, Russian, 246, 247. 



tested and proved, 166. 



to be looked after, 174. 

 Bad milk to be returned. 149. 

 Balr's cream cooler (Illustration), 176. 

 Belts to be looked after, 225. 

 Bloody milk, effect of, 153. 

 Boiler, the, 222. 



and engine, capacity of, 234. 

 Brushes used in cleaning, 221. 

 Buildings and utensils, care of, 2).7. 

 Butter accumulator (Illustration), 181. 

 Butler at World's Fair, judging, 190. 



care in packing, 211. 



coloring with the salt, 198. 



injured by cheese, 205. 



keeping quality of unwashed, 190. 



marketing, 212. 



mottled, cause of, 182. 



neat packages for, 211. 



packages, care of, 210. 



removing curd from, 200. 



salting, working and marketing, 204. 



tubs, 210. 



washing, 195. 



worker, cleaning the, 220. 



worker, Vermont power (Illustra- 

 tion), 207. 

 Buttermilk, test of, for fat, 199. 

 Calves, skim-milk for, 215. 

 Cans and tanks for gathering cream, 



242. 

 Cedar-box creamery churn (Illustra- 

 tion). 197. 

 Channel vat, 170. 

 Cheese, butter injured by, 205. 

 Churns, 198. 



care of, 217, 219. 



cedar box, creamery (illustration), 

 197. 



cooling the, 184. 



Curtis' Improved factory (illustra- 

 tion), 196. 



Davis' swing (illustration), 191. 



Disbrow's combined (illustration), 

 192, 193. 



room, temperature of, 188, 



salting, 206. 



temperature of the, 186. 

 Churning at low temperature, 187. 



same day gathered, 243. 



temperature during, 198. 

 Color added to the salt, 198. 



have a standard of, 202. 

 Com bined churn and worker, Disbrow's 



(illustration), 192, 193. 

 Composite plan of testing, 157. 



samples, taking, 156. 

 Conveying milk to creamery, 150. 

 Cooler, Gurler's circulating (illustra- 

 tion), 185. 

 Cooling cream quickly, 176. 

 Cooling milk, 147. 

 Cooling milk quickly, 171. 

 Covers for milk wagons. 150. 

 Cream cooler, Danish Weston (Illustra- 

 tion), 176. 

 Cream, cooling, quickly, 176. 



^uuge, the, 239. 



how to remove from bowl, 177. 



Cream, look out for the, 194. 



Pasteurized, 202. 



per cent of fat in, 200. 



rich, requires low temperature, 187. 



ripening and churning, 182. 



strainer (illustration). 200. 



temperature at which to hold, 184, 



temperature to ripen, 183. 

 Creamery, cost of..23I. 



employes, a talk with, 249. 



location of the, 226. 



plan for a, 228, 229. 



suggestions about building a, 226. 

 Curd from butter, removing, 200. 

 Curtis' improved factory churn (illus- 

 tration), 196. 

 Dairy school work, 178. 

 Danish Weston cream cooler (Illustra- 

 tion), 175. 

 Davis' swing chum (illustration). 191. 

 Decision needed, 155. 

 Detecting bad odors, 156. 

 Disbrow's combined chum and worker 



(illustration), 192, 193. 

 Drainage, importance of, 260. 

 Drain, the creamery. 220. 

 Driver's case (illustration), 241. 



measuring pail (illustration), 240. 

 Employes, a talk with creamery, 249. 

 Engine, care of the, 224. 

 European example. 203. 

 Expert at the weigh can, 155. 

 Farrington's, Dr., bulletin on "An Acid 



1'est of Cream," 257. 

 Fat, average of in sklm-mllk, 180. 



per cent of in buttermilk. 200. 



per cent of in cream, 200. 

 Flavor, effect of washing on, 190. 

 Floating glass thermometer (illustra- 

 tion), 201. 

 Floor of creamery, 227. 

 Gas engine, the Charter (illustration). 



232. 

 Gathered-cream and whole-milk butter 

 compared, 243. 



and whole milk, comparative value 

 of, 239. 



work, 238. 

 Gurler'a circulating cooler (illustra- 

 tion), 185. 

 Heat, danger from too much, 158. 

 Heating, effect of on separating, 170. 

 Heating milk suddenly, 169. 

 Horizontal engine (illustration), 233. 

 Ice, the use of, 243. 

 Iowa can, the (lllustratlonl, 148. 

 Jacketed cream-carrier, Haney's (Illus- 

 tration), 243. 

 Key City King (illustration). 187. 

 Low temperature, advantages of, 188, 



197. 

 Marketing, salting and working, 204. 



butter, 212. 

 Milk absorbing odors, 151. 



aerating, 147. 



agitating when cooling, 148. 



bad, should be returned, 149. 



care of, by patrons, 147. 



conveying to creamery, 150. 



cooling, 147. 



