98 



BUTTER-MAKING. 



essential to have a man at the skim-milk tank to weigh 

 out the proper amount of skimmed milk to each patron. If 



FIG. 57. Check-rack. 



the patrons are allowed to weigh out their own skimmed milk, 

 mistakes are frequently made, which result in more or less 

 dissatisfaction. It is quite customary for butter-makers to 



FIG. 58. The Ideal skim-milk weigher. 



draw a chalk line on the outside of the can some distance 

 below the surface of the milk. This indicates the point to 

 which the can may be filled with skimmed milk. 



