FORTY-FIRST ANNUAL CONVENTION 337 



cream receives proper care at the farm and is well protected from 

 extremes of heat or cold in hauling to the creamery, twice a week 

 in winter and three times a week in summer should be sufficient 

 to deliver the cream in good condition. 



Cream should be cooled immediately after separating. 

 Warm cream must not be mixed with cold cream. The cooling 

 of cream while submerged in cold water may be much more 

 quickly done and the keeping quality of the cream thereby great- 

 ly improved, by a few minutes spent in stirring the cream. Five 

 or ten minutes each day could be put to no more profitable use 

 than this simple operation of stirring the cream^. 



Either cold running water or ice is necessary to keep cream 

 in good condition in summer. Vermont abounds in cold springs 

 and an abundance of ice. Therefore, natural conditions in 

 Vermont favor the production of fine cream and fine butter. 

 These natural conditions will not benefit the dairyman who does 

 not make use of them. 



At a small expense for a supply of ice and not to exceed 

 $10.00 for a properly insulated cream cooling box of average 

 size the dairyman may keep his cream in the best possible condi- 

 tion. He may keep his cream constantly at a temperature below 

 50 degrees regardless of weather conditions. The amount of ice 

 required with such a cooling box will not be over 25 pounds a 

 day for a ten gallon can of cream, to cool and maintain a tem- 

 perature below 50 degrees in ordinary summer weather. 



Variations in the butter fat test of creamery patrons, cream 

 samples would cause less suspicion and strife between the patron 

 and buttermaker if the patron would understand more fully the 

 several conditions which will cause the cream test to vary. 

 Knowing these conditions and what effect they will have on the 

 richness of his cream he would be able to judge more intelligent- 

 ly, when such variations occur, and often he would find less oc- 

 casion to criticize t^e buttermaker or the one who tests his cream. 



Overrun or surplus which creameries are able to secure de- 

 pends upon efficiency of management and operator ; and the care 

 with which unnecessary leaks and losses are avoided. 



