320 CLEAN MILK 



cracks ; finally scald with boiling water, leaving the parts of the bowl and tinware 

 to dry in some place where they will be protected from dust. Do not wipe the 

 bowl and tinware with a cloth or drying towel ; heat them so hot with steam or 

 boiling water that wiping is unnecessary. 



4. Rinse the milk receiving can and separator bowl with a quart or two o£ 

 hot water just before running milk into the separator. 



5. Cool the cream as it comes from the separator, or immediately after, to a 

 temperature near 50 F. and keep it cold until delivered. 



6. Never mix warm and cold cream or sweet and slightly tainted cream. 



7*. Provide a covered and clean water tank for holding the cream cans and 

 change the water frequently in the tank so that the temperature does not rise 

 above 6o° F. A satisfactory arrangement may be made by allowing running 

 water to flow through the cream tank to the stock watering tank. 



8. Skim the milk immediately after each milking, as it is more work to save 

 the milk and separate once a day, and less satisfactory, than skimming while the 

 milk is warm, since the milk must be heated again when saved until another 

 milking. 



9. A rich cream, testing 35 per cent, fat or more, is the most satisfactory to- 

 both farmer and factory. The best separators will skim a rich cream as efficiently 

 as a thin cream and more skim milk is left on the farm when a rich cream is sold. 



10. Cream should be perfectly sweet, containing no lumps or clots when 

 sampled and delivered to the haulers or parties buying it. 



There is a good demand for sweet cream and a perfectly clean, sweet and 

 satisfactory cream can easily be supplied either to a retailer, an ice cream maker, 

 or a creamery by keeping clean the separator, tinware, strainer-cloth and water 

 tank, and the cream cold. 



To Keep Records of Individual Cows. 



Printed forms for making records * should be used. These con- 

 sist of single sheets of stiff paper which are ruled so as to permit of 

 keeping a record of the night's and morning's milk in pounds and 

 ounces for one month, and also supply space to note the average per 

 cent, of butter fat, if taken once or twice a month. One sheet may- 

 be used for 10 or 20 to 30 cows according to the size ordered. 



Each cow must be named or numbered to use these sheets. The 

 metal tags for insertion in the cow's ear are most suitable for num- 

 bering. As soon as each cow is milked the milk is poured in a special 

 weighing pail and the weight is then recorded on the milk sheet. A 

 spring scale sold for the pnrpose is most convenient. This is arranged 

 so as to allow for the weight of the weighing pail in order that it will 

 not have to be subtracted from the total weight of pail and milk at 

 each weighing. 



* Printed forms tor keeping cow records are sold very cheaply by Hoard's Dairyman., 

 Port Atkinson, Wis. 



