Il6 MANAGEMENT OF DAIRY PLANTS 



makes it possible to make use of a less competent driver when 

 an able man cannot be secured. 



Advantages in using the common cream gathering cans and 

 weighing and sampling the cream when receiving it at the farm 

 are: 



First, patrons who prefer to do so may witness the weighing 

 and sampling of their cream. Such patrons may, however, be 

 satisfied by using the individual cans if the driver brings a 

 pair of scales and weighs the cream when he receives it. The 

 can may be marked with its tare weight so the net amount of 

 cream is readily determined. It may also be advisable at places 

 for the hauler to take the sample even though the individual 

 cans are used. 



Second, the same amount of cream makes less of a load and 

 occupies less space on the wagon. 



Third, churning of the cream on the road is prevented by 

 filling the cans or by using cans equipped with float. This 

 advantage, as in the case of the second mentioned, is in part 

 secured for the individual can system by using a special indi- 

 vidual can which is equipped with float and so constructed that 

 two or more can be placed on top of each other in the wagon. 



Fourth, when less cans are needed on the wagon less labor 

 will be required for keeping the cream cold while in transit. 

 This is true especially when the jacketed cream can is used. 



3. Care of Cream while on the Route. — If the cream is mixed 

 by the driver, care should be taken to mix cream of same quality 

 together, and to use separate cans for each grade. If the cream 

 is bought on a quality basis, then some system should be 

 adopted for grading which can be operated intelligently by the 

 hauler, for the cream should be graded when it is received by 

 the driver. 



If the regular steel milk cans are used for cream, in the sum- 

 mer they should be wrapped with burlap. This should be kept 

 wet. The bottom of the wagon should be covered with a wet 

 blanket, canvas, or several thicknesses of burlap. This should 

 be wet frequently by throwing a few pails of cold water over it. 

 Each pound of water that is converted into steam takes up heat. 



