66 IMPROVING QUALITY OF MII.K AND CREAM. 



]>aid patrons for butterfat in milk or cream scoring 85 and 

 under 90 points. 



Two cents less than the usual price per pound has been 

 paid patrons for butterfat in milk or cream scoring 80 and 

 under 85 points. 



Three cents less than the usual price per pound has been 



Fig. 6.— Contents of cloth strainer through which 87 

 pounds of dirty milk was poured by patron " B." 



paid patrons for butterfat in milk or cream scoring 75 and 

 under 80 points. 



Patrons furnishing milk or cicam scoring under 75 points 

 have at once been notified that they must improve the 

 product or it would no longer be accepted at the creamery. 



Each patron's milk or cream lias been sampled and scored 



