CHAPTER XXIX. 
KEEPING MILK AND CREAM ACCOUNTS. 
Various methods are followed in keeping accounts with 
patrons, but nearly all of them involve the use of tickets, 
route book, and some form of ledger. The method here 
described is recommended because of its simplicity. 
Tickets. Most customers prefer to settle their milk 
and cream accounts daily. This they do by purchasing a 
quantity of tickets from the milkman and handing them 
out every time milk or cream is purchased. 
The tickets should be used but once. Where they are 
repeatedly used they become dirty and a real source of 
danger. Passing from one household to another they 
are likely to become contaminated with disease germs 
and thus become the means of disseminating disease. 
The coupon ticket presented on the next page is one of 
the most satisfactory in use at the present time. The 
portion of the ticket above the perforations is retained by 
the milkman. If the ticket is paid for at the time of pur- 
chase, this must be indicated on the stub retained by the 
dairyman as well as on the customer’s ticket. 
Coupon tickets are also used for cream and buttermilk. 
Tickets for different products should have different 
colors. 
Tickets are not absolutely necessary; indeed, many cus- 
tomers prefer to do without them. Where no tickets are 
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