CHAPTER II. 



RECEIVING MILK AT CREAMERY. 



The person receiving milk at a creamery is 

 filling an important position. A lack of care, 

 good judgment, or decision may cause trouble 

 with all the work in the creamery. It requires 

 constant care to hold the patrons up to grade 

 with their milk so far as condition goes. There 

 are always a few negligent ones that must be 

 watched, as they will not cool nor aerate unless 

 compelled to; neither will they keep their cans 

 clean unless looked after. 



Need of tact. It requires considerable tact 

 to handle a lot of patrons without friction. 

 Most any person can empty cans and weigh 

 milk, but this is not the vital part of the work. 

 We must refuse to receive milk that we cannot 

 make fine butter from. I have done a little 

 work in the line of pasteurizing enough to 

 satisfy me that there are great possibilities in 

 the near future. Some of our experiment sta- 

 tions are at work in this line and we shall have 

 valuable information from that source in the 

 near future without doubt. Get your names 



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