138 ILLINOIS DAIRYMEN'S ASSOCIATION. 



If you will follow the rules of cleanliness and cooling ( es- 

 pecially if done with an aerator and ice water) you will have no 

 necessity for using preservatives and your milk will reach its 

 destination in the best of condition. Let every dairyman put up 

 some ice this year, and if you have not a fine ice house pile it in 

 your barn or woodshed with plenty of straw or sawdust or both 

 if you have it, and it will keep very well. 



In the conveying of your milk to the depot or receiving 

 station, be sure to protect the cans with wet blankets over and 

 around them in the summer and the evaporation will keep them 

 cool, and in the winter use dry blankets to keep them from freez- 

 ing. 



The individual shippers have a difficulty here on account of 

 irregularity of the trains, and sometimes he will arrive at the 

 depot and find the train hours late, whereas it should be delivered 

 to the dealer in the city long before the time of its leaving. Much 

 the better plan, where possible, is to have a receiving station in 

 which the milk is kept until the train arrives, when it goes direct 

 from the ice box to the milk car without gain of temperature. 

 All dealers, shippers and creamery men, should get the railroads 

 to put on refrigerator cars, and even those roads where the milk 

 shipments are large, to put on regular milk trains. I am sure 

 the railroad companies would be glad to enter into negotiations 

 for the establishment of shipping stations at their respective de- 

 pots, as it would aid their revenue in other ways besides the milk 

 business. 



In the case of dairymen who live at far distance for the 

 delivery of milk should engage in the cream shipping business 

 and the rules which apply to milk are the same for cream. I 

 would advise your getting a good separator and get the separat- 

 ing done as quickly as possible after milking, and cool the cream 

 off to as low a temperature as possible with ice water direct from 

 the spout of the separator, and the minimum quality must not be 

 less than 12 per cent of butter fat and free from all adulteration, 

 such as preservatives, coloring or thickening matter. 



