ILLINOIS STATE DAIRYMEN'S ASSOCIATION 267 



milk going in to the bowl, the amount of water used in flushing 

 out the bowl and, as written above, variation in the test of milk. 



Care of Cream. 



1. As soon as the cream is separated from the milk, it 

 should be cooled to at least 60 degrees F., but 50 would be bet- 

 ter. While the cream is cooling, it should be stirred occasionally 

 and should not be covered tightly until cold. Never mix a warm 

 lot of cream with the cold cream, but cool each, skimming before 

 mixing with the cream already on hand and stir thoroughly. 



2. Deliver the cream to the creamery at least three or four 

 times a week in summer and two or three times per week in 

 winter. Do not think because the cream is sweet it is all right 

 and need not be delivered. Bitter flavors may be developing, 

 that may not be noticed until the butter is made. 



3. It may not be necessary to speak of how the cream 

 should be delivered at the creamery. The best cream is usually 

 received when the farmer delivers it himself, and when each 

 farmer's cream is delivered at the creamery or shipping station 

 in separate cans. During transportation the cans should be pro- 

 tected with a cover — a wet blanket in summer and a dry one in 

 winter. If the cream is gathered by a cream hauler and your 

 cream is mixed with your neighbor's, see that the cream is thor- 

 oughly stirred before a small sample is taken out for testing. 



4. It seems that a number of farmers would deliver a better 

 grade of cream if they had a suitable place for keeping it until 

 it is delivered. No one should attempt to keep the cream in the 

 cellar or in a large tank of water where the daily pumping isn't 

 sufficient to keep down. the temperature of the w^ater. If a 

 suitable place cannot be built in a well-constructed milk house, 

 the following arrangement answers the purpose quite well. 



5. Caring for the cream at the proper time in any of the 

 ways given below w^ill show^ very little souring at the end of two 

 days. 



6. Make a small water-tight box of two-inch material and 

 of sufficient size to hold all the cream cans necessary in handling 

 the cream. This box should have a tight-fitting cover. It is a 



