THIRTY-FIFTH ANNUAL CONVENTION. 130 



CARE AND HANDLING OF THE CREAM ON THE FARM. 



Cream is milk rich in butter fat. As a rule* its value is 

 based upon the total number of pounds of butter fat in a given 

 quantity of cream. 



The farmer values cream by the number of pounds of 

 butter that he can make from a gallon. The real value should 

 be based upon the number of pounds of a certain grade of milk 

 required to produce it. Example: One hundred pounds of 4 

 per cent milk contains four pounds of butter fat. Removing 

 ten pounds of cream from this milk it is not an impossibility 

 that it should test a little over 39 per cent, while if twice as much 

 cream were obtained it would only test half as much. The 

 test of this ten pounds of cream will be increased or decreased 

 in proportion to the richness of the milk, and the amount of 

 butter fat left in the skimmilk. 



Butter fat is the valuable portion of milk, therefore, each 

 farmer should be interested in saving the highest possible amount 

 of it. This can best be done by observing the following : 



1st. — Use a separator of Standard make. 



2d. — Give this separator proper handling and care. Why 

 does the same make of machine skimming the same amount of 

 milk last twice as long for Mr. Black as for Mr. Snow? You 

 know. 



3d. — The separator must be thoroughly cleaned each time 

 it is used. This can best be accomplished immediately after it 

 has been used. Take it apart, rinse with cold water. Wash 

 all parts of the bowl and tinware in warm water, using a brush. 

 Rinse in boiling water and place the parts where they will dry 

 and be acted upon by the sun. 



4th. — Skim the milk immediately after milking. If this 

 is not done the milk must be warmed to a temperature of 85 to 

 95 degrees F. 



