122 MANAGEMENT OF DAIRY PLANTS 



broken or perhaps replaced with another seal not bearing the 

 proper stamp. If it is evident that the cans have been tampered 

 with, it is advisable to call the inspector of the transportation 

 company and request that he inspect the shipment before the 

 cream is removed from the cans. When it has been inspected, 

 it is handled in the usual manner and a claim is made out against 

 the transportation company for loss sustained. In presenting 

 this claim to the transportation company it should be explained 

 in detail how and when the shipment was received, where it 

 originated, by whom shipped, etc. This letter should be 

 accompanied with original bill of lading or expense bill. 



Local Agent System. Under this system the central plant 

 employs a person (the cream buyer) whose duty it is to buy for, 

 and ship the cream to, the central plant. 



The advantage of this system is that the creamery will ob- 

 tain more cream from a distant territory by having a local man 

 as buyer. The main disadvantage is the cost of collecting, 

 such a buyer usually receiving from one to three cents per 

 pound of butter fat for collecting. There may also be a de- 

 crease in quality of cream from such agents, due mainly to in- 

 capability and disinterest on the part of the buyer; he is paid for 

 collecting the cream often regardless of quality and frequently 

 he is even unable to decide as to quality. Decrease in quality 

 may also be due partly to the condition of the place where the 

 cream is kept after it has been collected, for it is not always 

 arranged with facility for cooling. 



Cooperative Cream Selling System. A cooperative cream 

 selling organization is an association of producers formed for 

 the purpose of collecting and selling the cream produced by 

 its members. It eliminates the unnecessary expense of hauling 

 by competitive creameries sending teams over the same road. 

 It reduces the expense of soliciting by competitive creameries. 

 It increases the selling price of the cream by selling to the high- 

 est bidder. It promotes greater interest in dairying and as a 

 result the quality and quantity of the cream will be increased. 



