ILLINOIS DAIRYMEN'S ASSOCIATION. 163 



If acid is what we are working for, all right, but we are after 

 flavor and in order to get that rich, creamy flavor in our butter 

 we must have the cream in good, clean, sweet condition. 



The buttermakers in our smaller creameries can do a great 

 deal toward getting the farmer to take proper care of his cream ; 

 while the buttermaker in the larger centralizing plants can do 

 nothing but make butter and plenty of it. 



Here are a few things the buttermakers should know and 

 explain to the farmer: 



Barns should be kept clean. 



Milking should be done under the best of conditions. 



Milk should be removed from the barn to the milk house as 

 soon as possible after the milking is done and separated while it 

 is warm. The cream should be cooled as soon as it is removed 

 from the milk and warm cream should never be mixed with cold 

 cream. 



The cream should always be delivered while it is sweet, four 

 to six times per week in summer and three times in winter. 



The farmer should skim a rich cream, from ten to twelve 

 pounds per hundred pounds of milk. The cream- 

 ery does not pay anything for the skimmilk that is in the 

 cream. A small amount of cream can be handled to better ad- 

 vantage that a larger amount and there is less danger of the 

 richer cream becoming sour. That cream, varying in per cent 

 of fat from 30 to 45 per cent can be handled to a better advant- 

 age by both farmer and creameryman. 



The separator must be handled as follows : 



Read the book of instruction sent out by the separator firm. 

 Insist on the separator and all the utensils that come in contact 

 with the milk being cleaned every time they are used. 



One of the reasons why so much poor cream is delivered is 

 because the farmer has not a suitable place to keep it. 



The following plan has worked satisfactorily. It requires 

 an oil barrel burned out, placed in the milk house or between the 

 pump and the stock watering tank. Between the first and second 



