INDEX. 



267 



Milk, effect of bloody, 153. 



off flavor when received, 195. 



quick cooling of, 171. 



receiving at the creamery, 154. 



should not be mixed, 149. 



spoiled by bad surroundings, 151. 



sudden heating, 169. 



tempering and separating, 169. 

 "Milk thief" (Illustration). 157, 

 Milk wagons, covers for, 150. 

 Mixed, milk should not be, 149. 

 Mop heads (illustration), 23.S. 

 Mottled butter, cause of, 182. 

 Mutual Interests of patrons and pro- 

 prietors, 216. 

 Neat packages for butter, 211. 

 Neglect of boilers, results of, 224. 

 Odors absorbed by milk, 151. 



salt absorbs, 204. 

 on-test cburn, Curtis' patent (Illustra- 

 tion), 245. 

 Packages, care of, 210. 

 Packing, care In, 211. 

 Pasteurized cream, 203. 

 Patrons and proprietors considered, 

 216. 



tact required In dealing with, 154. 

 Pennsylvania Dairy School's tests, 199. 

 Perforated tin cream strainer (Illustra- 

 tion), 200. 

 Pioneer work, gathering cream is, 241. 

 Plan, criticisms of, 230. 



for a creamery, 228, 229. 

 Power required, tests of, 179. 

 Preserving samples, 158. 

 Quick cooling of milk, 171. 

 Receiving milk at the creamery, 154. 

 Befrlgerator for tank, Curtis' patent 



(Illustration), 242. 

 Blpening and churning cream, 182. 

 Blpenlng cream, use of a "starter" in, 



183. 

 Rotary force pump, improved (illustra- 

 tion), 235. . 

 Russian separator. Sharpies (illustra- 

 tion), 174. 

 Safety valve to be looked after dally, 



224. 

 Salt absorbs odors, 204. 



estimating for, 207. 



how much, 206. 



Blft the, 206. 

 Salting churn, 206. 

 Salting, working and marketing, 204. 

 Samples, preserving, 158. 



taking composite, 156. 

 Sample tube, Scovell's (Illustration), 



157. 

 Scalding sklm-mtlk, 215. 

 School work, dairy, 178. 

 Scientists, Babcock test satisfactory 



to, 160. 

 Scoveirs sample tube (illustration), 



157. 

 Separator, capacity of, 177. 



care of the, 171. 



Separators, difference in, 178. 

 Sharpies Russian separator (illustrar 



tlon), 174. 

 Sklm-mllk at creamery, care of, 214. 



average of fat in, 180. 



clean vats for, 214. 



for calves, 215. 



scalding, 215. 



sweet and sdur, 214. 



Vei^mont experiment with, 214. 

 Skimming, clean vs. close, 174. 

 Skim stations, 235. 

 Spring wagons necessary. 150. 

 Standard of color, have a, 202. 

 Star cooler and aerator (illustration) 



147, 

 "Starter," a, In ripening cream, 183. 

 Station work, value of, 180. 

 Strainer, cream vat (Illustration), 239. 



dipper (illustration), 189. 



perforated tin cream (illustration), 

 200. 

 Smoke-stack, construction of the, 234. 

 Submerged can, 244. 

 Suggestions to those building cream- 

 eries, 226. 

 Surplus and shortage of gathered 



cream, 238. 

 Temperature, advantages of low, 189, 

 197. 



at which to hold cream, 184. 



churning at low, 187. 



during churning, 198. 



of the churn, 186. 



of the churn rdom, 188. 



to ripen cream, 183. ■ 

 Tempering and separating, 169. 

 Testing milk, composite plan of, 157. 

 TeBt plan for gathered cream, 241. 

 Tests at World's Fair, figures from the, 



167. 

 Tests of power required, 179. 

 Thermometer, floating glass (illustra- 

 tion), 201. 



have a tested, 201. 

 Tinware, care of the, 217. 

 Trap for the sewer, 228. 

 Unnecessary losses, 150. 

 Unwashed butter, keeping quality of, 



190. 

 Yat for cans, 148. 



the cream, 227. 



leaky, 222. 



tempering, 231. 

 Wallace's, Mr. Henry C, experiments, 



180. 

 Washing butter, 195. 



effect of on flavor, 190. 

 Wasb sink, 218. 

 Water heater, Barber's pipe, noiseless, 



219. 

 Weigh can (illustration), 155 



the man at the, 158. 

 Working, how much? 209. 



■ once or twice, 208. 

 Working, salting and marketing, 204. 



