THIRTY-EIGHTH ANNUAL CONVENTION 187 



bacteria, or a poor, off-flavored grade of cream will be the result. 

 This is most economically done by means of cold well water 

 which usually must be pumped in abundance for the stock. Why 

 not utilize the cold obtainable in that way and produce a better 

 grade of cream? 



Cooling and Treatment of Cream. 



When one is through separating, the vessel containing the 

 cream should be placed at once in cold water. Common milk 

 setters or shot-gun cans, ordinary milk cans or any other well 

 tinned metal vessel, free from rust, are better containers for cool- 

 ing cream than crocks or jars because metal vessels are better 

 conductors of heat and cold. Consequently the cream can be 

 cooled more quickly in them. It is desirable to stir the cream 

 once or twice while cooling, because stirring hastens the cooling, 

 increase the keeping qualities, and results in a smoother and more 

 uniform cream. , Never allow the cream to run directly from 

 separator into the can containing previous skimming, nor permit 

 it to stand beside the separator so long as half an hour before 

 cooling; either is sure to result in poor quality. If the cream is 

 left at animal temperature, especially on warm and sultry days, 

 there may develop in an hour millions of bacteria which will 

 cause a rapid deterioration in quality of the cream. Therefore 

 cool at once. Each separating should be cooled thoroughly be- 

 fore mixing with the previous skimmings, and whenever two or 

 more batches of cream are poured together, the whole lot should 

 be thoroughly stirred. All cream should be stirred often and 

 thoroughly to prevent its becoming curdy because an accurate 

 sample cannot be taken from lumpy cream. 



The Cellar. 



Unless well lighted and well ventilated, the cellar should 

 never be used as a place in which to keep cream. Of necessity, 

 vegetables, fruits, meats and other strong odored household pro- 

 visions must be kept in the cellar, and from these the cream very 

 readily absorbs odors. Setting warm cream in the cellar does 



