BUTTER-MAKING 237 



rangement 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 crea^m is sold. 



"10. Cream should be perfectly sweet, containing no lumps 

 or clots when sampled and delivered to the haulers or parties 

 buying it." 



If the above directions are carefully carried out, the result 

 will be a cream of good clean flavor, smooth texture, and free 

 from foreign matter, undesirable flavors and odors, with a low 

 percentage of acidity. 

 Grading of cream. 



In order to encourage the production of high-grade cream, 

 many progressive creameries are adopting systems of grading 

 cream, the price paid being dependent on the quality. The 

 cream is usually divided into two or three grades and a different 

 price paid for the butter-fat in the different grades. This is a 

 just system, since it pays the farmer for the quality of the prod- 

 uct which he delivers, and is the only way by which permanent 

 results can be secured. In those sections of the country in 

 which the farmers deliver their milk or cream direct to the 

 creamery, but little change in quality will take place during 

 transportation, but in sections where the cream must be shipped 

 by train, the loss in quality may be very serious, unless facilities 

 for keeping cream cool during transportation are provided. 

 This is especially important during the hot summer weather. 

 The maintenance of proper temperatures may be provided by 



