216 CREAMERY BUTTER MAKING 



of much good. If used otherwise, these rights will create 

 enmity and become a damage to the creamery. For exam- 

 ple, a butter maker has a right to demand of his patrons 

 good clean milk, but he can not attain his object by 

 repeatedly sending back milk that is not right. Tactfully 

 explaining the evils resulting from unclean milk, giving 

 the probable cause, and manifesting a willingness to visit 

 his premises, will accomplish very much more in reform- 

 ing the patron. 



Greeting the patrons with a smile and a "good morn- 

 ing" inspires confidence. Accuracy in sampling, weighing 

 and testing, a clean person and clean surroundings, are 

 things that merit more than ordinary attention. 



The best way for butter makers to get along with their 

 patrons is to help them in every way they can. They 

 should act as educators of their patrons in their respective 

 communities. No person has a greater opportunity for 

 doing good in his community than the butter maker. 



A few printed instructions to patrons occasionally can 

 not fail to be productive of much good, both to the patron 

 and to the butter maker. The following may be con- 

 sidered as sample instructions : 



1. Get cows that are purely dairy animals. Cows that 

 have a tendency to lay on flesh while giving milk are not 

 the most profitable for the dairy. A milch cow should 

 convert her food into milk, not into flesh. Such a cow 

 you will generally find a spare, lean looking animal. 



2. Do not be afraid to invest $100 in a good sire of 

 some good dairy breed to head your herd. See to it 

 that this sire is a descendant of prolific milkers, and that 

 he has good breeding qualities. 



3. Feed liberally. Remember that about sixty per 

 cent of what a cow can eat and properly assimilate is 



