54 BUYING MiiyK AND CREAM 



the purpose of handling the cream. This room should embody 

 the most fundamental sanitary features necessary in the proper 

 handling of perishable food products, such as an impervious floor 

 of sufficient slope to permit good drainage, adequate ventilation 

 and light and proper screening of doors and windows. 



Equipment. The equipment of the cream station should 

 adequately provide for the receiving, weighing, sampling and 

 testing of the cream ; for keeping the cream cool and for the 

 washing, scalding and drying of the cans. The chief features 

 of such an equipment are platform scales, sample bottles, 

 samplers, Babcock testing outfits, consisting of standard test-bot- 

 tles, acid measures, acid, pipettes, cream test scales, centrifugal 

 machine, hot water bath, glymol, facilities for water and steam 

 or hot water, a wash tank, can rack, and a cream cooling tank. 

 There should also be provisions for keeping the first and second 

 grades of cream separately and the places used for the different 

 grades should be so placarded. 



The Operator. The operator is the soul of the station. He 

 is the local representative of his company and should realize his 

 responsibility. He should recognize the fact that he serves as 

 a mirror in which the patrons see the policy and attitude of the 

 creamery. He should give correct and honest weights and tests, 

 and be fair and right in all his dealings with the farmers, so as 

 to gain and maintain their respect and confidence. He should 

 know the problems of the farmer as well as those of the creamery. 

 He should so direct his efforts as to be of service to them with 

 competent advice on better cows, better feeding and the proper 

 care of the cream. He should be familiar with the conditions 

 which cause cream tests to vary so as to satisfy the patrons 

 in the case of controversies arising from such variations; and 

 above all he should appreciate that the most effective means of 

 securing the patrons' co-operation for better cream, lies in his 

 example in grading and caring for the cream properly after it 

 arrives at the station and in returning clean, dry and sweet- 

 smelling cans. 



Station Shortages. One of the biggest problems of the 

 station operator is the shortages which occur between the 

 amount of butterfat paid for by him and the amount received by 



