HANDLING OF MILK AND CREAM 145 



satisfactorily unless viscogen is added to it; or a starter, to develop 

 slight acidity in it. The vessel in which the whipping is done should 

 be cold and round-bottomed; the whipping should be done with 

 great speed; and the whipper should not be more than three- fourths 

 covered with cream. The cream sold in this city (Seattle) com- 

 monly contains from 31 to 33 per cent, of fat. 



In concluding the subject of the production and handling of 

 clean milk and cream, I wish to emphasize the fact that most 

 farmers can produce clean milk without great expense in ordinary 

 barns and milk rooms, and can, by so doing, make more money 

 — even with the added expense. 



If paper bottles come into general use, the greater part of all 

 the extra trouble and expense now entailed in bottling milk at the 

 farm will be abolished. Clean milk may be shipped in cans, with 

 but slight cost over ordinary milk, and is just as satisfactory, pro- 

 viding the cans go directly to the consumer and their contents are 

 used wholly by him. 'It is the constant dipping into cans in retail- 

 ing small amounts of milk which causes the contamination, as noted 

 on p. -ZJ. 



