108 ILLINOIS STATE DAIRYMEN'S ASSOCIATION 



ten farmers could rotate, each one going every ten days. The 

 sweet would be sweet every day, and they would get first grade 

 and the highest prices. 



The richness of cream is a factor, and it must be consid- 

 ered, and the farmers who are selling their cream should try to 

 get their' cream to 40% butter fat. The richer the cream, the 

 less skim milk will there be in that cream. It is the bacteria in 

 the skim milk which causes the souring. If you reduce the skim 

 milk content you are reducing the opportunity for your cream 

 to sour. Rich cream enables the farmer to produce a better 

 quality of cream. Rich cream enables the farmer to have more, 

 skim milk on his farm for feeding purposes, and when skim milk 

 is worth 40 cents per hundred pounds for feeding calves or 

 hogs, and worth from $1.00 to $1.50 for feeding chickens, it 

 is certainly high time for the farmers to realize that skim milk 

 is a very valuable food. Some of the breeders of fancy dairy 

 cattle put the price of skim milk up into dollars per hundred 

 pounds. They say it is the most valuable feed they can give to 

 their young stock, and they can prove it is worth as much as they 

 say it is. 



The richness of cream also enables the farmer to send his 

 cream to the market, thereby reducing the cost of transporta- 

 tion, and it is not necessary to wait until you have a five gallon 

 can full of cream, but get cans of smaller size, a one gallon or 

 two gallons, and if you are a farmer milking three or four cows, 

 bring your cream to market in smaller cans. I believe the rail- 

 road company will give you a special rate if there is business 

 enough to warrant it. But the fact that the farmer will deliver 

 sweet cream or cream more often to the creamery, will enable 

 him to receive a better price for his butter fat, which will in turn 

 become an incentive to him to milk better cows and develop 

 more into the dairy business. 



To the factory richness of cream means the manufacturer 

 can make a better quality of butter. He can reduce his me- 

 chanical loss of butter fat, and then he can increase his over- 

 run, because he will have more butter fat to manufacture into 

 butter, and the cost of manufacturing his butter will be reduced 

 to the minimum. 



