12 
TESTING AND HANDLING OF MILK AND CREAM 
butter fat in a year more than the same cows freshening in the spring. 
15. Q. Are silos an economical factor in feeding dairy cows? 
A. They are in reality a necessity, but they must be properly made 
and filled. 
16. Q. What is the best make of cream separator? 
A. The one that will skim the closest, last the longest, run the 
smoothest and be the easiest to clean thoroughly. Too much attention 
cannot be paid to investigation before a purchase is made. 
17. Q. Is the Babcock test accurate? 
A. Yes, if the method of operation is understood and care is taken 
to work it carefully. 
18. 0 . What protection has the farmer against inaccurate testing? 
A.* He may make an occasional test of the cream himself at his 
own farm by following the instructions given in this bulletin. All sta¬ 
tion operators must pass an examination and hold a state license before 
they can sample or test milk or cream or other dairy products. In order 
to continue to hold this license, they must do accurate sampling and 
testing. Inaccurate testing or false reading of tests is a direct viola¬ 
tion of the law and will be punished by law enforcement wherever 
found. 
18. Q. Should cans be borrowed from cream stations or cream¬ 
eries? 
A. Milk cans should not be borrowed from station operators or 
creameries, as in this way many cans are not only lost each year, but 
others are returned in damaged and unsanitary condition. 
Station operators are hereby authorized not to loan milk cans to 
their patrons or others desiring them. 
20. Q. When should a patron expect pay for a cream delivery? 
A. When a cream delivery is made and the empty can of that de¬ 
livery is ready for return by the operator, the check for the previous 
delivery should be expected together with a statement of the present 
delivery and the price being paid for butter fat. By this method of 
payment, the patron always has a check coming upon the day deliveries 
are made, excepting the first delivery at a station, and ample time is 
given the operator so that testing may be done accurately and care>- 
fully during hours that are not rushed with business. 
Patrons should insist that operators take plenty of time to do their 
work accurately and follow this method of payment, as such a plan 
is decidedly to the advantage of both parties concerned. 
22. Q. How should cream be cared for at the cream station? 
A. Cream brought to the station is then under the operator’s care, 
and it is his duty to keep it in the best condition possible, emptying the 
cream after sampling and weighing into clean, well aired cans. Cream 
of second grade or poor grade, should not be mixed with good, first 
grade cream, as such mixing will spoil the good cream in stock. Good 
