WEIGHING MII,K AND CREAM 137 



The figures in table 23 demonstrate the importance of keep- 

 ing cream samples that are not promptly tested, in tightly sealed 

 jars and at a low temperature. They further emphasize that 

 creameries keeping their cream samples in loosely sealed bottles 

 on the receiving platform may pay their patrons during the 

 hot summer months for thousands of pounds of butterfat they 

 never received because of the increase in the per cent of fat in 

 such samples with age, due to evaporation of moisture. 



Weighing Milk and Cream. In the case of milk the cans 

 belonging to one and the same patron are usually emptied 

 into the weigh can and the weights are recorded on the milk 

 sheet located in a convenient place on the receiving platform. 

 Where milk is received exclusively or nearly so, the patrons 

 are generally paid weekly, bi-weekly or monthly and it is con- 

 venient to have the milk sheet provide for a sufficient number 

 of days to enable the operator to enter all the daily receipts 

 that constitute the period for which the pay check is made 

 out. The days of the months are usually placed on the horizon- 

 tal line on top and the patrons' names or nifmbers in the first 

 vertical column at the left of the sheet. 



Where cream is received the same method may be used for 

 the individual deliveries and shipments, and the route and sta- 

 tion totals are entered in the columns reserved for those 

 routes and stations. 



In large creameries and where the individual cream receipts 

 are paid for daily, the milk and cream sheet obviously does not 

 serve the purpose. In these cases the cream is usually weighed 

 in the cans and before it is emptied. The tare weight indicated 

 on the shoulder of the can and the gross weight are recorded 

 on the tag of the can or on a cream record blank, which later 

 goes to the office. 



Station and route cream may be poured into the weigh can 

 thus weighing all the cream coming from one and the same 

 route or station together, or each can is set on the scales and 

 weighed separately. This cream has already been weighed in 

 the weigh pail on the route or in the farmer's individual can 

 at the cream station. The creamery weights of the total of 

 each route delivery or cream station shipment should corre- 



