FORTY-FIRST ANNUAL CONVENTION 297 



Investigations, pursued by my assistant, Prof. F. W, 

 Bouska, and a member of our association during the past year, 

 show conckisively that high temperature is the principal factor 

 in producing poor cream which in turn makes poor butter. In 

 these investigations it was found that when the temperature was 

 as high as 92 and above ,the percent of No. 2, or second grade 

 cream, reached the maximum point of 32 percent. These experi- 

 ments were conducted from September nth to November 24th. 

 The percent of No. 2 cream decreased correspondingly with the 

 lowering of the out-door temperature until it reached just 2^ 

 percent. At this point the temperature apparently had no effect 

 on the quality of the cream. 



The 2^ percent of bad cream, or second grade cream, was 

 caused, no doubt, by unclean separators or dirty milking. This 

 would mean that during the extreme hot weather 29^1 percent 

 of the cream received was bad due to high temperature or neg- 

 lect of proper cooling. 



Reviving an Old System. 



The writer has stated many times, during the past few years, 

 that it is impossible to purify a stream by working at the lower 

 end, when the source of contamination was at the head; or, in 

 other words, to make much improvement at the factory when the 

 cause of bad cream was at the farm; therefore, we have decided 

 to go to the head of the stream. We reahze that it is impossible 

 for the majority of farmers to put up ice or to have artificial re- 

 frigeration, so have turned our attention to cooling cream by the 

 use of water without involving much labor or expense on th® 

 part of the farmer. Throughout the central west, the tempera- 

 ture of well water averages about 50 to 56 degrees. If cream is 

 cooled to this temperature and can be kept to within a degree or 

 two of that, we believe it can be delivered twice a week to the 

 factory in good condition , especially if the warm separated cream 

 is cooled before it is mixed with the cold cream. With that end 

 in view, we have co-operated with some of the dairy schools, 

 manufacturers of dairy separators, and manufacturers of dairy 



