CHAPTER VIII. 



BUTTERMAKING IN THE CREAMERY. 



VVllEN receiving milk for buttermaking it is neces- 

 sary at times to reject milk which is over-ripe, tainted, 

 or too dirty to make a fine quality of butter. These 

 defects should be kindly and tactfully pointed out to 

 the patron, if delivering his own milk. If the milk- 

 is brought in by a driver, a carefully worded note 

 should be written calling attention to the defect and 

 suggesting a remedy. If at all possible do not return 

 any milk or cream without first giving warning. It 

 is always better to have a patron a friend of the 

 buttermaker than an enemy. 



It is a good plan to send a monthly letter to each 

 patron, calling attention to some important points to 

 observe in the care of milk or cream, feeding cows 

 etc., showing them that the buttermaker or creamery 

 man is taking an interest in the milk and cream 

 producers. Printed letters serve the purpose, but 

 where possible they should be copied on a cyclostyle, 

 as it is less formal and is more likely to appeal to 

 the readers. 



The weighing of the milk and cream should be 

 done by crediting each patron for all full pounds of 

 " up-beam " weight. The practice of taking a few 



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