126 GRADING AND TESTING MILK AND CREAM 



dried. Where hot air is not used, the cans can be turned 

 upside-down on a platform with openings to allow air to circu- 

 late through the cans, drying them thoroughly before the covers 

 are put on. 



Drying cans as above described not only conserves the tin 

 of the cans, but also places the cans with the patrons in a clean 

 condition, free from bad odors. It also saves considerable 

 work on the part of the patrons, as well as insuring them a clean, 

 sanitary can. 



One patron told the author that this cleaning of the can was 

 worth one cent per pound of butter-fat to him. The creamery 

 is equipped to do this can-cleansing better than is the patron 

 and it is repaid for this extra labor in a better grade of* cream 

 and in increased patronage. 



