HOW TO CARE FOR CREAM.

The Princeton Creamery will guarantee to pay more for cream at your door, in cash, once a month, than you can average for butter in store pay.

We follow the market price of butter in buying cream. We get the highest price for butter and can and will pay the highest price for cream. Butter is very low in May, June and July every year, but it has to be sold for what it will bring because the market demands fresh made butter and will not pay as much for June butter in the fall as they will when first made, even if fresh butter has advanced in price. You want to raise something for your cows to keep up the flow of cream in the fall when cream is worth the most.

The Fairlamb patent milk setting cans are the best cans in use by all odds. One firm owns the patent and manufacture them. They can only be bought through the Fairlamb Creameries. The centre cooling tubes will bring the milk down to the temperature of the water in 30 minutes, when the water should be changed; set in ice water they will throw up all the cream in three hours. They will raise one-fourth more cream than any other setting, and the quality is better. Quality is what the Creamery wants, quantity the farmer wants. We guarantee if properly handled the cans will pay for themselves in three months in extra cream, and will last five years.

Rules for Skimming these Cans: They should set in cold water 24 hours; water must come above the hole on outside the can in all cases; if can isn't full enough to hold it down put in pure cold water it will raise the cream better for it; don't put on covers until milk is cooled off or when you change water the first time within an hour from setting. We will gather cream every other day in warm weather. In skimming you will get perhaps two-eights of milk with the crean from each can; don't get more than necessary. Take cans enough for two or three milkings, try them as directed, after you become satisfied with them you can buy them for the price marked on them and pay in cream in July and August, or you can rent them for a small sum and return them in the fall. Use them anyway for we know they will pay you well in extra cream. The quality of cream is so much better raised in these cans that we refuse to take cream from any other setting, because in order to be able to pay you the highest possible price for cream we must have good, fresh, sweet cream and keep up our reputation for first-class butter.

Princeton, Minn,. May 4, 1891.

C. H. CHADBOURNE, Manager.