ADVICE TO YOUNG BUTTERMAKBRS 335 



to have the creamery and surroundings in a cleanly con- 

 dition, because of the object lesson it affords to patrons 

 in the matter of cleanliness. Patrons cannot be expected 

 to bring clean milk in clean cans while the factory and 

 surroundings are in anything but a cleanly condition. 



Keeping Records. A careful record which shows the 

 complete transactions of the creamery, is absolutely neces- 

 sary. Many a creamery has failed to prosper because of 

 confusion and dissatisfaction resulting from poor rec- 

 ords. Nothing in any business can be trusted to mem- 

 ory. As soon as transactions of any kind occur they 

 should be recorded on paper. 



Practicing Economy. There are many buttermakers 

 and cheesemakers who obtain excellent results from the 

 sale of their butter and cheese, but who are too indifferent 

 concerning the expense of securing these results. Every 

 factory and creamery owner has a pretty fair idea of the 

 running expenses of his plant, and when a new maker 

 takes hold of the business his expenditures in the matter 

 of fuel and supplies are compared with those of his pred- 

 ecessor. It is an easy matter to save 30 per cent in 

 the fuel bill by proper management of the boiler and 

 careful use of steam, and there is nothing that appeals 

 so much to an employer as economy. The maker who 

 can run his plant with 30 per cent less fuel than that re- 

 quired by his predecessor is sure of a promotion. Em- 

 ployers realize the value of such a man and will be loath 

 to lose him. 



Control Your Temper. The management of fifty or 

 more patrons is a difficult task under the most favorable 

 conditions, and woe to the maker who is easily irritated 

 by trifling matters and will "talk back" when doing so 



