RECEIVING MILK AT CREAMERY. 159 



have attention and the patron is often in a 

 hurry and demands that his milk shall be 

 emptied in about five seconds after he drives 

 up to the receiving-room. Many men do not 

 have a faculty of properly dividing their atten- 

 tion between the different lines of their work. 

 Some will be hurried by the call of some loud- 

 mouthed patron and neglect the separator or 

 some other machinery, and get caught with 

 low water in the boiler or a hot bearing in the 

 separator. Another man will go to the other 

 extreme and become irritated by the over- 

 anxious patron and cause him to wait unneces- 

 sarily long just to get even with him or teach 

 him he is not running that part of the work. 

 I meet both these extremes in our creamery 

 work, and they both show a weak point in the 

 make-up of the person and it should be a study 

 on his part to' overcome it. It will pay him to 

 do this. 



