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ILLINOIS DAIRYMEN'S ASSOCIATION. 



year. When milk is set in cellars or pantries great care should 

 be taken to have either room free from the smell of vegetables, 

 or odors of any kind, as milk so quickly absorbs them. If the 

 deep setting system is used, it is essential to put a tank in this 

 room containing cold water. The cans of milk are put in this 

 cold water which aids in the separation of cream. If possible 

 ice should be put up and used to cool the water in the tank, during, 

 at least, the hot days of summer. Where is is impossible to have 

 ice try to arrange to have the wind mill pump water from the 

 well directly into the tank and have the overflow pipe lead to the 

 stock tank. When the milk is set in shallow pans it should be 

 kept in a clean cool place. When the hand separator is used the 

 milk should be separated immediately after milking and the 

 cream cooled. By putting the can of cream into cold water and 

 stirring it occasionally while the cream is being cooled it will keep 

 sweet and produce butter having a better flavor. 



Keeping Cream Sweet. 



When cream is separated by a hand separator it is warm and 

 should be cooled immediately to a temperature of 58 degrees 

 or less and kept there until there is enough cream to churn. The 

 cream from cold, deep setting should be also kept cold imtil 

 enough has accummulated to make a churning. The quality of 

 butter depends a great deal on keeping the cream cold and sweet. 

 The cream can all be kept in one vessel provided the warm cream 

 is cooled before mixing it with the cold cream. Just before 

 churning all the cream is mixed together and ripened. 



Ripening Cream. 



This means mixing all the cream together at least twelve 

 hours before churning, and souring it. Cream should be soured 

 at a temperatture of 65 or 70 degrees F. Every buttermaker 

 should have a correct dairy thermometer, for one cannot do accur- 

 ate work without it. It is necessary to know the temperature 

 of the dairy room, the water, the cream when ripening and the 

 temperature of the cream at the time of churning. No one can 



