PURCHASE OF MILK AND CREAM I03 



cream usually without any definite knowledge of the amount 

 of butter fat it contains or the price it will bring. They depend 

 on the management of the creamery for a square deal. If the 

 manager allows any ground for suspicion it will eventually 

 result in a big loss in patronage. It is, therefore, of importance 

 that the creamery maintain the unlimited confidence of its 

 patrons. This is most readily accomplished by the manager's 

 willingness to have the patrons become familiar with the 

 method of management so far as it interests them. 



The most common cause for misunderstanding between 

 the patrons and the management of a creamery is found in 

 weighing and testing. The weighing should be done in the 

 presence of the patron, if possible, and the manager should 

 encourage his patrons to be present as often as possible when 

 the testing is done. If it is found impossible to have the patrons 

 witness the weighing and testing then it is advisable to encour- 

 age them to buy their own scales and hand testers. If attempt 

 in that direction also fails, it may be to the advantage of the 

 creamery to keep a few sets of spring balances and testers on 

 hand to lend to such patrons. A dissatisfied patron should 

 never be allowed to discontinue on a mere suspicion of dis- 

 honesty. It is usually possible for the scrupulous business 

 man, by methods similar to those mentioned, to convince his 

 patrons of the integrity of his firm. 



Promptness in Dealing with the Patrons. — The manager 

 of a creamery as well as all of his subordinates should be prompt 

 in all matters pertaining to the business. The drivers collecting 

 milk or cream should call at each farm at definite, prearranged 

 days and hours. Neglect on the part of the driver in complying 

 with this requirement will invariably result in loss of patronage. 

 Checks for products received should also be delivered at a definite 

 time. If checks for milk or cream are sent through the mail 

 they should be mailed on a definite day so that the patrons will 

 always have the satisfaction of knowing when they may expect 

 to receive remittance. 



The cash system of paying for cream makes promptness 

 in the matter of remittance a necessity. This system is there- 



