198 ILLINOIS STATE DAIRYMEN'S ASSOCIATION 



cans are prevented from swinging outward, when partially full, 

 by a l)and of one-half inch strap iron attached to the inside of 

 the tank to form a hoop around the cans. A swinging arm of 

 light steel prevents the cans from floating up when only partly 

 filled. 



One of these shotgun cans is for cooling the cream after 

 separation. The cream is skimmed into the shotgun can. The 

 can is then placed in the tank and the cream stirred for a few 

 minutes until cooled. The cream remains in the cooling shot- 

 gun can until the next skimming. It is then emptied into the 

 ten-gallon can and the cooling shotgun can is washed and ster- 

 ilized preparatory to receiving the newly skimmed cream. 



The second cooling shotgun can is provided as a household 

 refrigerator. In this can is a removable tray filler having three 

 removable shelves which serve as receptacles for such perish- 

 able products as butter, cream and milk needed for the farnt 

 table. The inner portion may be lifted out readily to remove 

 the contents. Butter may be kept firm without difficulty in one 

 of these refrigerator compartments where ordinary well water 

 is used in the tank as directed. 



Wq now have a number of experiments in progress here 

 to ascertain definitely the results of the use of tanks of this kind 

 for cream cooling. The tests already made indicate that they 

 are effective. The relative merits of the various tanks remain 

 to be demonstrated, but tliis much is certain, that the use of 

 some form of tank on the farm will do much toward solving the 

 ])rol)lem of bad cream. 



To sum up, it may be said that the quality of cream pro- 

 duced depends largely upon the conditions prevailing on the 

 farm. Cleanliness is essential at every point. As some one has 

 well said, "Clean cream, cool cream, rich cream are essential 

 factors in cream production." 



The responsibility, however, does not lie entirely with the 

 farmer. The same care that must be exercised on the farm 

 must be observed at the cream station and creamery. The cream 

 station must be provided with proper cooling facilities and the 

 quarters used for the cream station must be sanitary, clean and 



