FORTY-FIRST ANNUAL CONVENTION 191 



There are a number of cream coolers on the market to b^ 

 used for controlhng temperatures and some are giving very 

 good satisfaction. Some farmers have wells into which they 

 lower their cream : others are making use of barrels and ice 

 when obtainable. The Company by whom I am employed have 

 experimented with a special constructed cooler for controlling 

 temperatures on the farm with the water of the farmer's well. 

 These coolers were built of heavy galvanized iron and two 

 inches of cork insulation was placed between the iron layers. 

 The temperature of the water and cream in the cooler are not 

 influenced to an appreciable extent from weather temperatures. 

 In this cooler there is room for a five or ten-gallon can and a 

 place for a small two-gallon can. The warm cream is separated 

 into the two-gallon can and placed into the cooler. Before the 

 next separation this cream will be as cold as the water in the 

 cooler and can be mixed with the cream of older separation. 

 When adding fresh cold cream to older cream, the cream should 

 be thoroughly stirred in order to get it of uniform consistency. 

 This can be done with a cream stirrer, which is a steel tinned 

 rod through a disc. By bringing the lower layer of cream to 

 the surface, the cream will be uniformly mixed, and will enable 

 the operator to obtain a correct sample for testing. 



By not mixing warm cream with cold cream, the farmer is 

 able to produce cream of better quality. We experimented with 

 our cream coolers in Oklahoma, Kansas, North and South Da- 

 kota last summer, and sweet cream was produced with only three 

 deliveries a week to the creameries, thus proving to the farm- 

 ers in these poorly developed dairy states that they can produce 

 a better quality of cream if they have a receptacle lik|e our 

 cooler, to keep the temperature of their well water and cream 

 under control. If the farmers of Illinois will provide them- 

 selves with a sanitary cooler to control the temperatures of cream 

 on their farms they also will be able to produce a better quality 

 of cream. After the cream has been produced u;ider sanitary 

 conditions and reduced to a cold temperature, it is very import- 

 ant that the cream should not be allowed to warm up during 

 transportation to the market. The cream can should be cov- 



