FORTY-FIRST ANNUAL CONVENTION 331 



ther use, as the water next to the cream can soon reaches the 

 same temperature as the cream inside and unless the water is 

 stirred or fresh water is added the cream will become warmer 

 instead of cooler. Under such conditions during the hot days of 

 summer the cream will sour quickly and the dairyman who does 

 not have good cold spring water to help him out should use ice 

 with his well water in order to keep his cream properly, unless 

 he can take his cream to the creamery every day during warm 

 weather. 



Variations in Patron's Cream Test. 



A matter that is often the subject of much speculation and 

 even dispute between the buttermaker and the creamery patron 

 is that of the butterfat test of the patron's cream sample. Usual- 

 ly the buttermaker is careful and honest, but the patron, not 

 being familiar with the method of testing, can not understand 

 why the cream test should vary from one time to another and ha 

 often, without just cause, becomes suspicious and thinks that he 

 is mistreated ; this causes ill feeling and discontent among patrons 

 toward the creamery. The writer believes that if patrons gen- 

 erally' were more familiar with the conditions that separately 

 or together may result in variations, m.ore or less marked in the 

 butterfat from one test to another, whether the tests are daily 

 or composite tests, there would be less ill feehng and mistrust on 

 the part of the patron toward the creamery buttermaker. In 

 the hope that a discussion of the causes of variations in the 

 cream test will enable the patron to understand why his test 

 varies, we shall consider in detail what these causes are and how 

 they affect the thickness of the cream. 



Causes of Variations. There are six principal causes or 

 conditions that either separately or severally ,cause the butterfat 

 test of the cream to vary. 



1. Richness of the milk separated. 



2. Changing the speed of the separator. 



3. Varying the temperature of the milk separated. 



4. Changing the amount of skimmilk and water used in 

 flushing out the bowl of the separator. 



5. Clogging up of the cream screw. 



