262 ILLINOIS STATE DAIRYMEN'S ASSOCIATION 



HANDLING OF CREAM ON THE FARM. 



By C. E. Lee, Dairy School, University of Illinois. 



There is a growing demand for instruction regarding the 

 handhng of cream on the farm. This indicates that the farmers 

 have an interest in the production of good butter and reaHze that 

 it is a valuable concentrated food product. They are beginning 

 to learn that the butter that grades extra is not made from cream 

 produced under unsanitary conditions, and that when the rich, 

 sweet flavor of cream has been destroyed by carelessness and 

 neglect before it leaves the farm, it can never be restored bv 

 any means in their ow^n or the butter maker's power. There 

 are a few dairymen who care very little about the condition of 

 their cream as long as it can be disposed of. They do not realize 

 that by carelessness they are doing an irreparable injustice to 

 their more painstaking neighbors. For ther^ are a number of 

 cream producers who are doing their best but their instruction 

 and their material for work are limited. 



Since the use of the hand separator has become so universal, 

 the product of the creameries that had to change from the hand- 

 ling of whole milk to the handling of cream, does not meet with 

 its former favor. The same man may be operating the creamery 

 and applying more skill than formerly and yet the butter may 

 be below its previous standard. What is the reason for it? 

 How can we improve this condition? 



The outline as to how the work should be done is given 



with a view of aiding the farmer — that he may have a specific 



outline. If the conditions of some are such that this cannot be 



followed exactly, they should aim to come as near to it as 



possible. 



Care of Utensils. 



All the utensils used in handling the milk and cream should 

 be made of the best grade of tin. Never use wooden or gal- 

 vanized pails. 



