CHAPTER XX. 



KEEPING 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 dififerent 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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