200 ILLINOIS STATE DAIRYMEN'S ASSOCIATION 



has been accompanied by payment on the quaHty basis there has 

 been a marked increase in the amount of first grade butter made. 



Rules For Better Grade. 



The following brief rules should materially help in the pro- 

 duction of a better grade of cream — a cream that will make a bet- 

 ter grade of butter, that will sell for a higher price, that will 

 be used in larger quantities and ultimately bring more satisfac- 

 tory returns to the manufacturer and producer alike. 



It is impossible to produce clean milk and cream unless the 

 cows, stable, milker, utensils and separator are clean. 



To wash milk utensils use, first, cold water for rinsings 

 second, warm water containing a small quantity of good wash- 

 ing powder for cleaning: third, boiling water for sterilizing. 



Use a metallic strainer. It is practically impossible to keep 

 cloth strainers sweet and clean and free from bacteria. 



Skim the milk as soon after milking as possible, and cool 

 the cream at once. 



Skim a cream testing from 35 to 45%. Cream of this 

 richness keeps best, and at the same time is not so sticky that 

 it cannot be properly stirred and accurately tested. By skim- 

 ming a rich cream more skim milk is left at home for feed, and 

 there is also smaller bulk on which to pay express charges. 



Do not mix warm, new cream with cold cream until it has 

 iDeen cooled in the shotgun can provided for this purpose. 



Keep the cans of cream in a cooling tank until time of de- 

 livery. 



Wash the separator thoroughly after each separation. 



Deliver the cream to the creamery or cream station early 

 in the morning. 



Deliver the cream not less than three times a week during 

 the summer and twice a week during the winter. 



Protect the cans of cream from the sun by covering with 

 canvas or with a wet sack while en route. 



