172 ILLINOIS DAIRYMEN'S ASSOCIATION. 



sufficient amount of water at a temperature of 120 to 140 to float 

 the fat to the neck of the bottle, whirl for five minues at regula- 

 tion speed 1,000 R. P. M. for twenty-four bottle machine. Add 

 enough water of the same temperature as before to bring the 

 column of fat within the graduation, and whirl another minute 

 or two. Make the reading while the temperature of the fat is 

 between 120 and 140. Avoid getting the sample too warm. The 

 cream tests are often dark, having a burnt appearance due to the 

 tester overheating the sample. 



A good deal has been said and written about the handling 

 of the cream after it reaches the creamery and yet we know very 

 little about it, for it is yet in its experimental age. We all know 

 that the practical dairyman should be one who has studied the 

 problems involved and has ascertained that cream once spoiled 

 cannot be brought back to its original flavor by anything that is 

 within the power of the buttermaker. The day cannot come too 

 soon when every farmer, who milks because cows give milk, sells 

 cream because he has it to sell and finds fault with the creamery- 

 men because he thinks he is not getting enough, will kick himself 

 out of the dairy business. It is true that competition is the life 

 of trade, but in the creamery business it is often the loss of qual- 

 ity. Just think what it would mean to the dairy interest in gen- 

 eral if we should all resolve to work for quality and not for quan- 

 tity. It does not add anything to the buttermaker's credit when 

 he boasts that he has increased the business of the creamery, if he 

 has paid no attention to the quality of work done. Has he been 

 very careful in ripening the cream, handling the starter, using 

 the acid test, etc. ? 



For the creameries handling both whole milk and cream 

 the work should be done about as follows : 



Get the cream patrons to bring in the cream while it is sweet 

 and deliver in the morning while the milk is being delivered. Mix 

 the sweet cream with the milk in the receiving vat and run it 

 through the separator. The cream that has taken on acid 

 should not be mixed with the cream in the vat until that cream 

 has ripened, because a small amount of unripened cream can be 



