ILLINOIS STATE DAIRYMEN'S ASSOCIATION 325 



has been added a small quantity of sal soda or other cleansing 

 powder, and then thoroughly scalded with boiling water, each 

 time the separator is used. 



Location of separator. In some cases the separators are 

 placed in the cow stables. This may be a convenient arrange- 

 ment, but it is not by any means a proper place for separating 

 milk, unless a special room well ventilated and lighted, is par- 

 titioned off, to exclude the stable odors and dust. This should 

 have a smooth cement floor, which can be easily cleaned. 



Cream and Its Care. 



Advantages of a rich cream. — Skimming a rich cream 

 leaves more skim milk for feeding young stock; there is less 

 can room required for the cream ; less cream to cool ; it will keep 

 sweet longer than thin cream will, other conditions being equal ; 

 it will chum more easily; and will make better flavored butter 

 than can be made from thin cream. The cream should be skim- 

 med of such richness that one gallon (10 lbs.) of it will yield 

 from 3 to 3 1-2 pounds of butter. 



Cooling the cream. — The cream from deep setting will not 

 require much cooling, but cream from shallow pans or from 

 hand separators should be cooled to under 60 degrees, immediate- 

 ly after skimming, and kept cool until about 12 hours before 

 churning. 



If cream is allowed to stand at a high temperature (70 to 

 75 degrees) for any length of time, the flavor will be injured, 

 and it is apt to become curdled or lumpy. This condition will 

 cause serious loss of fat in the buttermilk and the quality of the 

 butter will not be fine. 



We would recommend keeping the cream in shotgun cans 

 and the cans put in a box similar to the one recommended ior 

 deep setting. Tin cans are preferable to crocks, because they 

 are easier to handle, and if the temperature of the cream has to 

 be changed for churning, it can be done very much more quickly 

 and easily when in the tin cans, by surrounding them with either 

 warm or cold water. Water or ice should not be put into the 

 cream to raise or lower the temperature. Warm cream from 



