Missouri State Dairy Association. 413 



thorough is their organization and so complete are the monthly 

 statements issued by the secretary. When a meeting of the 

 board is called each director is allowed his expenses and $2 per 

 day during the session. 



THE manager's DUTY. 



The only one drawing a salary other than the operative 

 force at the creamery is the secretary. His salary depends on 

 the amount of business done by the creamery and the time re- 

 quired to attend to his duties. It is the secretary's duty to 

 keep a true record of all transactions pertaining to the creamery 

 and render his report to the board of directors at their regular 

 meetings. It is also his duty to find a market for the product 

 of the factory and secure the best prices obtainable. A market 

 is usually found through one of the responsible market houses 

 in the cities and the entire output is contracted for at a price 

 based on New York or Chicago quotations on the day the ship- 

 ment arrives. So long as the product is of a uniform good qual- 

 ity there is no trouble in disposing of the output at entirely sat- 

 isfactory prices. 



Wisconsin and Minnesota today are disposing of the output 

 at entirely satisfactory prices. 



CREAM HAULERS GET GOOD PAY. 



Bids are submitted by parties living in different directions 

 from the creamery, offering to deliver all the cream in their sec- 

 tion or on their route (the boundaries of the different routes are 

 determined by the board of directors) at so much per butter-fat 

 pound — that is, he receives the price agreed upon (usually 

 about one cent) per pound for all the butter fat contained in the 

 cream he hauls. There is keen rivalry for this work in some 

 sections, as a good cream route often pays $1,800 to $2,000 per 

 year. In Wisconsin the cream wagons cover their routes three 

 times a week in the summer and twice in the winter. As every 

 patron is financially interested in the welfare of the creamery 

 they are very careful with their cream, seeing that it is properly 

 cooled and cared for after separating until the cream wagon 

 comes. The driver weighs and samples the^cream gathered 

 from each patron. After this it is poured into large pans in the 

 wagon and the empty can returned to the patron. The sample 

 and weights are carefully taken, as the entire load is again 

 weighed at the creamery and a composite test is made, which 



