S30 ILLINOIS STATE DAIRYMEN'S ASSOCIATION 



of great value to the dairyman in the means which it affords him 

 at small expense to cool properly and keep his cream in good con- 

 dition, until it is delivered at creamery or market. A creamery 

 patron having such a spring on his place, and in spite of that fact 

 neglecting to use it, leaving his cream exposed to the heat of 

 summer and bringing his cream to the creamery in sour and poor 

 condition for the making of a good quality of butter, is sadly 

 neglecting his opportunities by so faiHng to make use of his own 

 natural resources. This is to his own detriment and also to 

 the detriment of the whole community about him, for the poor 

 cream which this farmer brings to the creamery is preventing 

 all the other farmers in the whole community who are patroniz- 

 ing the same creamery, from getting as much as they should 

 from their cream because the butter is not so good as it should 

 be. Therefore, every dairyman who has a good spring on his 

 farm near enough to his home that he can use it should by all 

 means devise some convenient way for cooling his cream in the 

 spring. 



Spring Cooling Tanks. Any farmer by using his ingenuity 

 can arrange a system for the cooling of his cream most conven- 

 ient and best adapted to his particular needs and location. A 

 very cheap method is to arrange a tank or half barrel so that the 

 fresh spring water will flow in at the top on one side or end and 

 overflow at the opposite side or end. If the spring is not well 

 protected from the sun by overhanging trees, an inexpensive, 

 small closed shed or building should be constructed over it. The 

 same arrangement may be used in connection with a well pump 

 if there is no spring available. The tank or half barrel to be 

 used for cooling the cream should in such case be next to the 

 pump so that all the fresh water will pass through the cooling 

 tank before passing on to the stock-watering trough. Where 

 well water alone is depended upon for cooling the cream, the 

 water in the cooling tank must be renewed at least three times a 

 day in hot weather and even then it can not be expected to keep 

 cream sufficiently cool to give satisfactory results for, there being 

 no constant supply of fresh cold water, just as soon as the water 

 is warmed by the cooling of the cream it ceases to be of any fur- 



