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'Since that time I have pasteurised cream every day during the ice- 

 cream season, with good results if properly done. Shortly after that 

 time we had an order for ten gallons of cream from a firm as a sample. 

 The first ten gallons pleased them so well that we sent them ten gallons 

 every day. In a week the order was doubled, and in a short time we 

 were sending them thirty gallons a day — all the separator cream we had. 



As there was a good deal of work in thus pasteurising this amount of 

 cream, I tried cooling it on a different plan. One Saturday I had 

 thirty gallons of cream I wanted to keep over till Monday. I heated 

 it up as usual ; instead of cooling it as I had been doing with ice, I 

 put the cream in two twenty-gallon cans and set them in the refrigerator, 

 expecting they would cool all right. Next morning that cream was sour, 

 and by Mo* day morning it was quite thick. I thought that lot of cream 

 was spoilt. As I did not like to throw it away and waste so much 

 cream, I put it in the cream vat before any of the cream came in for 

 the day. That cream being sour acted as a starter, and when the 

 cream was churned next morning, I had the best flavoured butter for 

 the Monday's gathering I had made that season. As pasteurised cream 

 has such a fine flavour I experimented on a lot of it, and made a small 

 tub of butter from pasteurised cream. We had three samples of 

 butter in the creamery at the time — one of gathered cream, of one 

 pasteurised cream, and one of raw separator cream. I showed these 

 samples of butter to several commission men, and they all pronounced the 

 sample made from the pasteurised cream the finest flavour. After hear- 

 ing such favourable reports I concluded to send a tub of butter made 

 from pasteurised cream where it could get an official score on it, so for 

 the September exhibit at the World's Fair, I made a tub of butter from 

 cream thus treated. The score was 97, three points " off" in flavour, 

 all others perfect. At that time we were selling so much cream for 

 ice-cream purposes that I had to keep the cream over for one day and 

 mix it with the next day's cream to have enough to make a churning. 

 That every butter maker knows, is not the best way to make premium 

 butter. Even under these conditions, that tub of butter maie from 

 pasteurised cream two days old was one of the three that scored 

 the highest for that month. I believe that if I had enough cream in one 

 day for a churning the score would have been higher. For making that 

 tub of butter I will get a medal and diploma. I believe that if all sepa- 

 rator cream was pasteurised that we should have a better class of butter. 



This last spring when we commenced pasteurising cream for sale 

 purposes, the demand took all the separator cream we had, so I did not 

 make any butter from pasteurised cream this past season, as there is 

 more money in selling cream than in making butter. 



When 1 first began pasteurising cream I did it in a very primitive 

 way by heating the cream in an open pan set in a tub of boiling water. 

 As our trade increased we could not get along fast enough that way, as 

 we were sending as much as 90 gallons per day to one firm. As is always 

 the case " necssity is the mother of invention." I got up a heater that 

 would heat the cream as fast as it ran from the separator. The heater is 

 made from the best tin. It is 8 in. in diameter, and high enough to be 

 placed under the cream spout of the separator. It has an outside pipe 

 with a funnel on top of it to catch the cream, and runs the cream to the 

 bottom of the heater where it enters. As the cream rises in the heater 



