IIANDIJNM MILK. (55 



cheese and thus to get it into the unsuspecting stomachs 

 of the consumers. It is too much like making omelets of 

 rotten eggs. This is especially the case with tainted milk. 

 The first stages of souring are not so objectionable, so far 

 as wholesomeness is concerned. Sour milk' may make 

 good pot-cheese to which we do not object, but it will 

 not make good American cheddar cheese. To attempt 

 to work it into this is the worst use it can be put to. 



WEIGHING. 



All possible precautions should be taken to avoid mis- 

 takes in weighing and giving credit. A hasty compari- 

 son of each mess with that of the previous one delivered 

 by the same man will indicate any marked departure 

 from weight and serve as a check against error. It is 

 well to always announce the weight to the patron, who 

 then has a chance for comparison with his average or 

 previous messes. He will be pretty likely to mention any 

 marked variation, especially if it is against him. Some 

 patrons like to have a pass-book, in which the weight of 

 each mess is entered. This is a little trouble to the re- 

 ceiver when in a hurry, but it is a complete check 

 against errors of ontry on the factory book, and against 

 the forgetfulness of the patron, who may get the impres- 

 sion that he has delivered more milk in a given time 

 than he has been credited with. Everything that guards 

 against error or misunderstanding will be found to pay 

 and give satisfaction to honest men. An honest factory- 

 man not only wants to be right, but to appear right and 

 have the confidence of his patrons. A dishonest one will 

 want to appear right, and it is well to take such precau- 



9 



