FORTY-FIRST ANNUAL CONVENTION 299 



the use of well water, in their tank, notwithstanding the fact that 

 the tank stood out-doors exposed to the hot rays of the sun. 



Water has to be pumped for stock or domestic use, anyway. 

 If this water is forced through this tank, it will cool the cream< 

 arid if the tank has enough insulating power, it will hold the tem- 

 perature of the water in the tank low enough to keep the cream 

 sweet. If cream can be kept sweet and delivered every third day, 

 there is an economic value here, as two or three cents per pound 

 can be saved in labor as compared with cream delivered daily. 



The idea that we have in mind, is to have the tank placed' 

 out-doors where all the water will be pumped through it to the 

 stock tank either by wind mill or by hand. The efficiency of the 

 tank will be greater if it is provided with some shelter, to pro- 

 tect it from the hot rays of the sun and storms. The tank will 

 not only protect the cream in the summer, but also keep it from 

 freezing during the winter and prevent it from taking up house, 

 barn or cellar odors by absorption as it does when cared for in 

 the usual way on the farm. The latter flavors have given cream- 

 erymen more trouble than anything else during the winter 

 months. These tanks are so constructed that they will hold a five 

 or ten gallon can as the case may be, in addition to one or two. 

 small cans for holding the fresh separated cream where it cool^ 

 by water passing through the tank. At the next separation this 

 cream is added to the large can. After being washed these cans 

 are ready for the next freshly separated cream. This prevents 

 the mixing of warm cream with cold cream. 



We are endeavoring to get the tanks manufactured at as 

 near cost as possible to help the good cause along, and our mem- 

 bers will sell them to their patrons for just what the manufac- 

 turers charge. This should be a movement, on the part of ev- 

 erybody engaged in dairying, to raise the standard of the Am- 

 erican butter, and should be just as important to the individual 

 creamery and the co-operative creamery, as to the large cream- 

 eries. 



Three Styles of Tanks. 



Tank No. i, as here shown, is composed of two units and ^s 

 designed by Mr. Beckman of the DeLaval Separator Company. 



