52 
ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 
hardly different from that of a trustee, and as such he is in duty bound to requii 
from his patrons a uniform standard quality of milk, and to manufacture and dispos 
of the products and divide and pay over to each of his patrons their just share of th 
money received from such sales. Some of our dairy sections have had sad experienci 
in the business of associated dairying from losses by those who, after receiving mil 
from farmers, have failed to make payment, and in such sections the factory systei 
has been brought into discredit, and the business of dairying has declined. I see n 
good reason why there should not be some legal enactments that would protect th 
business of associated dairying from imposition and fraud in that direction. In ban! 
ing, and insurance, and other public trusts, our law-makers have been vigilant in pr< 
tecting the public against fraud and impositions, why should they not guard the trust 
committed to the individual by the system of associated dairying, and thus secure 1 
it a basis of confidence that would be complete and enduring ? 
CARE OF CREAMERY, CREAMERY APPARATUS AND CREAMERY 
MACHINERY. 
BY C. C. BUELL, OF ROCK FALLS, ILL. 
I shall present only a brief discussion of the subject assigned me for the reaso 
that I have comparatively little special knowledge or experience relating to it. Tt 
importance of thorough neatness in the creamery, and of efficient care of creamei 
apparatus and power machinery is conceded. The simple question is how to do th 
necessary things cheaply and effectually. 
Most creameries are run by steam power, and the prevailing mistake is to attenq 
to do this with too small an engine and boiler—boiler especially. The wants of 
creamery require a pretty continuous though uneven supply of steam. The churnin 
done, the work of pumping still remains, and the use of steam for water-heating pu 
poses. The butter maker is usually the engineer also, and it is difficult for him t 
give that close attention to the boiler which would ordinarily be given it by an engine! 
in constant attendance. It becomes important, therefore, that the boiler should h 
large in proportion to the demands to be made upon it. The work can thus be don 
with a comparatively low head of steam. Cheaper fuel can be used: common co;| 
screenings, with the addition of a few cobs or wood shavings, answering very wel 
for the bulk of the fuel. The fire can be banked, and still a sufficient head of steal! 
be retained for light work and for water-heating purposes. It is safe to blow off tq 
steam as often as once a week and to scrape the interior of the boiler to remove scald 
and sediment. To prevent foaming when the boiler is refilled it seems a good plan i 
rinse the boiler when empty and before refilling. An elevated tank, from which t 
draw water for refilling boiler, as well as for other purposes, seems quite indispensibl 
in a creamery. It may be added that the blowing off is more effectual with high tha 
low pressure, but care must be taken to extinguish fire promptly so that the steal 
may not come in contact with the overheated surface of the boiler. 
Second, as tq cleanliness: Here steam works a most important part. It is tt 
grand purifier of dairy apparatus in which cream or milk is used. Transportatio 
cans must be thoroughly steamed, or they are likely to retain the dishwater smel 
after doing your best with hot water. Cream vats, after being washed as thorough! 
as may be with scalding water, are improved by letting dry steam under them, heatin 
the tin and thoroughly drying and sweetening them. Steam hose can also be run inti 
the churns and their condition greatly improved. Further, churns should be left a 
that the air will freely circulate through them. A barrel-shaped churn, or a can 
should be open and rest on its side. If left in position a quantity of pure, cold wat( 
will greatly tend to preserve its sweetness. For the floor we know of nothing bett( 
than free use of hot water, with free use of coperas and coperas water in corners an 
crevices, or where buttermilk and other objectionable fluids are likely to enter. Th 
brush and the rubber mop are the great auxiliaries of steam in this work and th 
creamery manager should buy good ones with end brush to reach corners and cre^ 
ices. The rubber mop, with plenty of water, hot and cold, with good drainage, woul 
seem to be the essentials for floor cleaning. The butter-worker is, perhaps, the mot 
awkward and difficult to look after, but plenty of hot water and a free use of the brus 
will conquer, it. It is hardly necessary to say that there is a great difference in worl 
ers in respect tq convenience in cleaning, and that this should constitute an importar 
factor m selecting for practical use. Creamery flavor in butter, so-called, and som< 
times objected to, we think simply means lack of cleanliness in creamery or creamei 
apparatus. It is hardly necessary to say that the power machinery in a creamei 
falls under the same rules as the same mechanical contrivances elsewhere. A littl 
lost motion in a pump or an engine will do more harm in a day than ordinary wear i 
a year. The valuable man in this department is he who looks after the little defec 1 
as they appear, and is fruitful in devices for correcting them. 
