PURCHASE OF MILK AND CREAM 1 15 



in milk after the route has been well established, then the future 

 success of such a route may be considered rather questionable; 

 second, scarcity of capable haulers; third, increased length of 

 time during which the cream is in transit to the creamery; this 

 objection is practically eliminated if the cream receives proper 

 care by the hauler. 



1. Residence of the Driver. The most convenient residence 

 for the driver collecting milk is at the end of the route of great- 

 est distance from the creamery. All the milk will be collected 

 on the way to the creamery and the skim milk will be delivered 

 to the patrons when making the return trip. 



The driver collecting cream should be located close to the 

 creamery so that, when starting on his route in the morning, 

 he can collect the cream produced along one road and when 

 returning to the creamery collect the cream along another road. 

 A driver's travel from the creamery to his home, after complet- 

 ing his day's work, represents nonproductive labor. 



2. Collecting in Individual or in Common Cream Gathering 

 Cans. The cream may be collected in individual cans; the 

 weighing and sampling of the cream is then usually done at the 

 creamery. Or the driver may collect in common cream gather- 

 ing cans and weigh and sample the cream at the farm. The 

 cream from several patrons is thus mixed in the same 

 can. 



The advantages of using individual cans are: First, elimina- 

 tion of losses due to inaccurate weighing and sampling; it is 

 usually difficult for one of less experience to secure an accu- 

 rate sample for testing, especially during the winter season 

 when some of the cream may be frozen; second, less cream is 

 lost to the patrons as the cream can all be removed from the 

 cream can at the creamery by applying warm water on the out- 

 side of the can. Heavy cream adhering to the can is removed 

 with difficulty on the farm where there is usually a scarcity of 

 warm water; third, it gives the butter maker better control of 

 the quality. He can grade the cream as he deems best. He 

 knows the defect of each individual's cream and can talk intel- 

 ligently to the producer about how to improve it; fourth, it 



