Purchase of this book includes free trial access to www.million-books.com where you can read more than a million books for free. This is an OCR edition with typos. Excerpt from book: in standard, and the cost of production and marketing increased. It is difficult to understand why dairymen are doing this with their eyes open. The danger is pointed out to them on every possible occasion. Of course, there is no alternative open to those who are not within reach of a creamery or factory, and they cannot be blamed. If the factory were to send round collectors daily it would add to the cost of production considerably, and it would also be undesirable to have inspectors who would insist on all cream being properly handled and cared for. Neither would it do, when butter from such cream is not best quality, to refuse its shipment, so the simplest way out of the difficulty would be to discard the system and dispose of the small machines to our opponents in other countries. It is to be hoped that sufficient has been said to impress upon dairy farmers and dairy students the important part that the dairyman takes in the production of good butter. Having recognised that point we can now proceed to discuss the part allotted to the butter-maker. Skimming. A temperature of 80 deg. Fahr. is laid down as the most suitable temperature for skimming. At that temperature the cream is taken off cleaner and more readily than at a lower one. Good work can be done at a much lower temperature than 80 deg., but to do so the milk must be passed through the machine more slowly. There is a danger of the cream clogging when skimming at a low temperature. It is often necessary to skim at as low as 65 deg. in the summer months where there is insufficient refrigerating power available. It has been maintained that, if the temperature of the cream is over 80 deg. when skimming, the butter would be greasy. The texture of the butter is rot, however, affected if the skimming be done at 160d...