ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 
57 
i and 6-10; July, 18; August, 20; September, 24; October, 264; November not 
>ing all sold, cannot determine the price. These prices were net to the producer, the 
|ven cents for manufacturing being deducted. This last season has been no excep- 
pn, so far as good results are concerned, from the two years previous, all being satis- 
ctory in the extreme. Some may argue that butter has only gone up in sympathy 
ith other farm products, but this is not a fact. All other products have advanced 
11 account of short crops. The receipts of butter have perhaps varied a little from 
liar to year, but there has been a steady increase in the make ever since the intro- 
iction of the creamery business, showing beyond dispute that the improvement in 
e quality has been the cause of the advance in price. * 
Let the good work go on. There is still too much poor butter made. The day is 
ming, yea, it is here, when we will have to make every pound of butter that is made 
the country just as perfect as it can be made. With the history of oleo and suine 
pfore us, we are forced to admit that we have a dangerous competitor, one that will 
ive us to our trumps, sift one the worthless and establish a survival of the fittest, 
et us remember that the same indomitable courage and energy is as necessary now 
> maintain our present position as it was when we were establishing this system. 
Question—What size can does he use? 
Mr. Parker—Mr. King’s cream is set in cans as large as the Standard cans. 
Mr. King—I use the Hawkeye can. I object to patrons using ice ; want the cream 
>oled with ice-water. 
Question—What was the average per cow? 
Answer—The average was $10 to $50. He suggested using test tubes; let the 
amster carry them on his route, and in hot weather he can carry a little ice with 
in ; when the driver finds the milk skimmed, let him take a sample to the factory 
id hold it 70 hours, to get the per cent, of cream, 
Gurler did not believe the cream would separate. 
King—Let it set about 70 hours, as it requires a long time. 
C. F. Dexter said an Iowa man used the test tubes, and deducted from the pat- 
ns whose cream did not come up to the standard. 
CREAM-GATHERING A SUCCESS, AND, IF SO, HOW? 
BY D. A. SCHOCH, ORANGEVILLE, ILL. 
Cream-gathering is as yet in its infancy. Various methods have been tried, the 
ost commmi of which is to furnish the patrons with uniform cans to set their milk 
, with a glass gauge to measure the cream. The man who collects the cream does 
e skimming and the recording of the number of gauges received from each patron, 
lying a uniform price per gauge—calculating that a gauge, one hundred and thirteen 
ibic inches of cream will, under all circumstances, make one pound of butter; but 
ir experience has taught us that this is not always the case, but, on the contrary, 
om Jersey or other good butter-producing cows a gauge of cream will yield, under 
dinary circumstances, from twenty to twenty-two ounces of butter, while milk from 
poor butter-producing cow will not yield more than twelve or fourteen ounces of 
itter under the same circumstances.* Again, cream from milk of the same quality, 
ised under different temperatures, will show equally as great variation. High feed- 
g will also effect the yield. 
This method necessitates driving over the route each day. This is all right in 
stricts where dairying is made a specialty, and large herds of cows are kept, so that 
ie team returns to the factory in the evening with one hundred and fifty or two hun- 
•ed gauges of cream, in the flush of the season, and even in midwinter it will return 
|t the factory with perhaps fifty gauges. But in the majority of cases where factories 
e now being started, corn, beef and pork are the principal products raised, farmers 
ieping four, five, ten or a dozen cows. This being the case, your team will return 
1 the factory after a hard day’s drive, with scarcely one hundred gauges of cream in 
e best part of the season, and in winter will return with one-fourth as much, or per- 
ips hardly enough to pay for going. 
Another method is to buy the cream by the gallon, paying no attention to the 
ethod of setting the milk, whether deep or shallow, in crock or pan, high or low 
inperature, whether setting twelve, twenty-four, or thirty-six hours; patrons do- 
g the skimming; taking it for granted that a gallon of cream will make two pounds 
' butter, paying a uniform price per gallon. This is the most unjust method of all, 
i cream thus raised under all manner of setting and skimming, will v try from one 
three pounds per gallon. 
Having had four years’ experience in cream-gathering, trying different methods, 
>ne of which proved satisfactory to all concerned, we finally adopted the following, 
