THIRTY-SIXTH ANNUAL CONVENTION. 147 



too warm in summer and often too cold or frozen in winter. If 

 the creamery is receiving whole milk one serious objection to 

 frozen milk is the difficulty of obtaining a proper sample for 

 testing. In either case the covering of cans with some sort of 

 protection will aid materially in keeping milk in good condition 

 during transportation. These simple precautions are of course 

 most applicable to conditions where whole milk is being handled. 



It is not uncommon in our present day dairying to find con- 

 cerns demanding special systems of ventilation and coating of 

 whitewash in places where milk is produced. This is not merely 

 that a building of this sort looks better with a cupola, or that a 

 coat of whitewash makes it more sightly; it is simply an added 

 emphasis of the growing knowledge of the conditions favorable 

 to the production of a sanitary article. 



In a similar way we meet the same problem when we come 

 to the question of selling butter fat in the form of cream. In 

 securing cream for butter making purposes the same sanitary 

 measures are necessary if we wish in the end to have a fine, 

 highly flavored butter. There is no part of the process of manu- 

 facture that will free foul cream from its odors or restore that 

 much desired delicate flavor. Cream once robbed of these de" 

 sirable qualities is ruined forever as far as the question of first 

 grade butter is concerned. 



It is as necessary to cool the cream from the separator as 

 it is the milk from the cow. Mixing warm and cold lots of 

 cream together is especially disastrous to successful buttermak- 

 ing. Circular No. 131, of the Illinois Experiment Station, gives 

 in a concise way a convenient method for caring for cream on 

 the farm. Many have found this, or a modification of it, quite 

 helpful in keeping cream before shipping or until the churning 

 day. In handling cream one of the most abused utensils is the 

 separator. It has often been blamed for our low quality of 

 butter. When the semi-weekly system of washing is followed 

 the new milk and cream, coming in contact with deteriorating 

 separator slime, is bound to suffer in quality. In not a few in- 

 stances the agent selling the machine has been responsible for 



