144 ILLINOIS DAIRYMEN'S ASSOCIATION. 



better work in the creamery, then we would get the cream. 

 Some bring in 4-0 per cent cream, but others insist on getting' 

 clown to 22 to 27 per cent. 



Member: — I would like to ask what result you get from 

 cooling thin cream with a low temperature? 



Mr. Lea : — It has to stand a little longer. 



The President: — I would like to ask what benefit it is to the 

 farmers having hand separators to bring this 18 and 20 per 

 cent cream ? 



Mr. Lea: — It is a loss to the farmer, but he seems to think 

 because he has the bulk that it is a gain. There is no benefit 

 to the farmer from bringing thin cream, but there is an actual 

 loss to him. 



The President : — Are not all the separators on the market 

 able to skim perfectly? 



Mr. Lea: — All but one. There is a hand separator on the 

 market that will not do clean skimming and skim heavy cream. 



The President: — Will it score above twenty per cent? 



Mr. Lea: — Yes, above twenty, but not above thirty. The 

 majority of hand separators are all right: will skim a heavy 

 cream and do excellent work. I have seen cream come in testing 

 40 to 50 per cent and leave only a small amount in the skim 

 milk. 



The President: — Has this matter been tested thoroughly 

 by scale, so you are positive in regard to the one machine being 

 unable to do the work? 



Mr. Lea: — This is only what I have learned in connection 

 with the work myself. 



The President : — I think farmers should be protected as far 

 as possible and if anyone knows of a machine of this kind it 

 should be advertised. 



Mr. Young : — My experience in testing cream of different 

 degrees of acidity and percentage of fat is that testing otherwise 

 than by weight is not much more than guess work, and it is time 



