ILLINOIS STATE DAIRYMEN'S ASSOCIATION. 257 



that may be adjusted to produce a cream of any desirable richness. So 

 rapid is the process that the cream is secured before it commences to sour, 

 making the product of excellent keeping quality. 



The cream is frequently examined with the Babcock test ,and by the 

 adjustment of the separator the fat is kept at twenty-five per cent, which 

 is the University standard for cream. The milk also is frequently tested 

 and held to the standard by separating, if necessary, sufficient skim-mills 

 to bring the fat up to four per cent. 



The pails, strainer, cooler, bottles, and everything with which the milk 

 comes in contact are first rinsed in cool water, then thoroughly washed 

 in hot water and soda, again rinsed, and afterwards sterilized for twenty 

 minutes with live steam in a brick sterilizer. They are then both clean 

 and sterile and do not infect the milk. 



The dairy is kept scrupulously clean, and is at all times free from £ust 

 and bad odors. The surroundings are favorable for pure air, and nothing 

 producing bad odors is allowed to accumulate. Every effort is made to 

 produce a milk that is as nearly free from all impurities and contamina- 

 tion as can be secured by most carefully observing all the principles and 

 facts known to the science of dairying. 



A MODEL DAIRY FARM. 



BY GEO. CAVEN. 



Illinois numbers among her dairy men many who are breeders in tli\a 

 particular line to which they give their attention. There is one who 

 might be placed at the head, and of whom it can be said he has no peer 

 among dairymen in this country or hi the world. This man is H. B. Gui- 

 ler of DeKalb, and his dairy farm s the model for advanced dairying. The 



