RECEIVING MILK AND CREAM 123 



it back to the factory with the next shipment, without ready 

 detection by the creamery. When cream is hauled or shipped 

 to the creamery in the farmer's individual can the creamery us- 

 ually has' little difficulty in keeping the several grades separate. 



In the station system of cream receiving, the farmers haul 

 their cream to the station, where it can be graded in a similar 

 manner as in the creamery. After grading, it is shipped to the 

 central creamery in completely filled shipping cans. In this case 

 the operator should exercise great care not to pour cream of dif- 

 ferent grades together in the same can, but to use different cans 

 for different grades and mark the grade on the respective cans. 

 At the creamery the station cream is-regraded and if the results 

 of the creamery's grading materially differ from those of the 

 station operator's grading, the operator should be so notified. 



In the case of the route system of receiving cream the route 

 man should have on his wagon properly marked cans for each 

 grade. He should grade the cream received from each farmer 

 and pour it into the cans reserved for that grade. When the 

 route cream arrives at the creamery it is regraded and if the 

 results of the grading at the creamery differ from those of the 

 route man or hauler, his attention should be called to the same 

 promptly. 



The grader should record all second grade cream with nota- 

 tions of the specific defect, on the shipping tag or other blank 

 which goes to the office, and the office should promptly notify 

 the patron why his cream did not pass grade 1, with sugges- 

 tions of how to best guard against the recurrence of the defect. 



Classification of Grades. Much has been said and written 

 about specific grades and numerous are the classifications of 

 cream grades on record. After all is said and done, each cream- 

 ery has to ultimately establish its own individual standard of 

 grades, according to its local conditions of supply and of market 

 requirements. It is a comparatively simple matter to devise an 

 ideal classification of grades, but it is exceedingly difficult to suc- 

 cessfully follow such classifications under often very perplexing 

 and frequently unideal commercial conditions of operation. 

 While every effort should be made to work toward a high stan- 



