188 ILLINOIS STATE DAIRYMEN'S ASSOCIATION 



not cool it nearly as quickly nor to as low a temperature as when 

 placed in cold water, and consequently the cream does not keep 

 so well. Many cellars have a dirt or clay floor, and many, par- 

 ticularly in older houses, are very poorly ventilated. Keeping 

 the cream in such places gives it a very objectionable, musty 

 flavor that cannot be eliminated in churning. Hence "Do not 

 keep the cream in the cellar." 



The Milk-House. 



The best place to keep the cream is in a well lighted and well 

 ventilated milk house. All dairy farms should be equipped with 

 one used for no other purpose. Meats, soap, vegetables, fruits 

 and other strong odored provisions should never be placed in the 

 milk-house, as they will taint the cream. 



If a milk-house cannot be had, a better place than the cellar 

 for keeping the cream can usually be fitted up near the pump or 

 in the stock watering tank. But, unless a special arrangement is 

 made, the stock tank is usually worse than no place at all in warm 

 weather. A bulletin giving plan for arranging proper places for 

 keeping milk and cream can be secured from the dairy depart- 

 ment, University of Illinois. 



