PtTRCHASE OF MILK AND CREAM II7 



It has been demonstrated that not merely will cream cared for in 

 this manner remain without increase in temperature, but will 

 often reach the creamery cooler than when received from the 

 patrons. 



A special can with a deep cover in which ice may be placed 

 has been used to advantage by several creameries. Others use a 

 small steel two-quart can with a tight-fitting cover. This 

 is filled with crushed ice and put into the cream can. The ice 

 is carried by the driver in an insulated wooden box. 



4. Checking Butter Fat Losses of the Cream Route. — If in- 

 dividual cans are used, the cream from the routes will be han- 

 dled as by the individual system and the driver is not held 

 responsible for butter fat losses sustained from such patrons. 

 If the cream is weighed and sampled by the hauler, then he 

 should furnish a record of the amount of cream credited to each 

 patron (Form IX). The total amount of cream, according to 

 the hauler's report, should equal the weight of the entire load as 

 weighed at the creamery. The individual samples, as well as 

 the composite sample of cream from the entire route, are tested 

 at the creamery, and the total amount of fat paid for according 

 to the driver's report should be equal to the amount of fat re- 

 ceived at the creamery, figured from the creamery weight and 

 composite sample. 



