36 ILLINOIS DAIRYMEN'S ASSOCIATION. 



is running 4.4, and we have to take out a little cream to fetch the 

 standard down. 



We also put up cream with 16 per cent fat to be used with this 4 per 

 cent milk in modifying. You will all think 16 per cent cream is a low 

 grade, but I do that at the suggestion of the physicians, because it figures 

 so nicely with the 4 per cent milk. 



Now this milk, after going through the separator — I will say now 

 that I never thought at that time of the separator being any advantage 

 as a clarifier, my sole thought was to standardize the milk, but I have 

 learned this: The separator does take something out of the purest milk 

 that I can make. I believe it is to the advantage to have it taken out. 

 There is something that we get out of that milk that we ought to. What 

 I -get out of my separator don't smell like you get at the creamery. It 

 is just that kind of a pasty stuff which is better out. From the separator 

 the milk runs over a Star cooler. . We cool down as low as we can cool 

 with ice water in the summer time. At this time of the year we use 

 the well water. After going over the cooler it is put into bottles, and 

 the bottles are sealed with a metal cap and seal, on which we stamp the 

 date the milk is bottled. That is a guaranty to the consumers of the 

 age of the milk. Then the milk is put into cases and the cases are filled 

 with chipped ice in warm weather. In cool weather we don't use ice 

 in the water that we use in cooling the milk. In the warm weather this 

 cooling goes on in the cases until it reaches 35 degrees, and it will 

 reach the city at 35. 



The record the milk has for keeping qualities has been a surprise to 

 me. I was surprised at being able to ship that milk to Paris, 17 days on 

 the trip, and it was good for four days after it arrived. And that was 

 in August. I never would have undertook to do that, if the gentle- 

 man who had come to make up his collection of exhibits, hadn't asked 

 me to do it. I felt just stalled at first. I finally thought if he had faith 

 enough in me, I ought to try. We went to work, but we did not take 

 any extra care of the milk until it was bottled. We did not know what 

 cows the milk came from nor what milker milked the cows. No atten- 

 tion was paid to it, until the milk was bottled and put them into chipped 

 ice and salt and cooled it down as rapidly as possible. That is all the 

 pains I took with that milk. 



