RECEIVING MILK AT CREAMERY. 155 



on the mailing list of your experiment station. 

 Keep in touch with them; they will do you 

 good if you will let them have an opportunity. 

 We must not on any account lose our grip 

 here. The idea of needing anything in this 

 line to enable us to make fine butter creates a 

 small rebellion in my mind, as I fear it would 

 stimulate the negligent element. 



The expert. It is interesting to watch an 

 expert at the weigh can. His nose becomes as 

 sensitive to bad odors as 

 a trained hunting dog's 

 for game. He acts with- 

 out thinking. If there 

 'is anything suspicious 

 the can cover goes to his 

 nose or his nose to the 

 can and when the can isj 

 emptied his hand goes] 

 into the can and his 

 thumb-nail is run around WEIGH CAN - 



the corners for indications of uncleanliness, 

 which when found causes the patron to receive 

 warning that more care is necessary, or per- 

 haps the milk is too much off flavor and is re- 

 turned to the patron. 



Need of decision. There must be no slip- 

 shod work here, no excusing of neglect on the 

 part of the patrons. There is too much at 

 stake, as one lot of poor milk might injure the 



