268 ILLINOIS STATE DAIRYMEN'S ASSOCIATION 



good plan to divide the box into sections by means of rods, then 

 if one can is left in the tank of water,it will remain upright and 

 in place. The best place for this tank is in the milk house. Tt 

 may be placed between the well pump and the stock watering 

 tank. In that case another box or a small house should be built 

 over it for protection. All the water pumped for the stock 

 should flow through this tank, entering at the top and. dis- 

 charging near the bottom. This will force all the old water out 

 first. ' The overflow pipe should have one-half inch larger diam- 

 eter than the inlet in order that the water may be freely carried 

 off. The water in the tank should be of sufficient depth to im- 

 merse the cans within two inches of the top. 



Another place that would be suitable for holding cream could 

 be built inside the watering tank, or an ordinary kerosene barrel 

 may answer the purpose. Burn out the oil; bore holes for the 

 water inlet and outlet between the second and third hoops for 

 the water inlet and outlet between the second and third hoops 

 from the top. Make connections same as for the box. Be sure 

 the inlet water pipe is extended nearly to the bottom. It is a 

 good plan to bore one-inch holes between the first and second 

 hoops from the top. By placing rods through these holes, the 

 cans will not float when partly filled. Shelter this barrel the 

 same as you would the box. Remember to change the water in 

 the box or barrel often enough to have it reasonably cold so that 

 the cream may be kept nearly the same temperature as the water 

 from the well. 



RIPENING THE CREAM FOR MAKING BUTTER ON THE FARM. 



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



The difficulties and problems involved in the handling of 

 cream for making butter are so numerous and complex, it is little 

 wonder that there is a lack of uniformity in the product. The 

 trouble may be due to some of the following causes : Improper 

 handhng of the milk before the cream is removed, using the 



