10 MODERN BUTTER MAKING. 



element influencing the patron is practically lost. At 

 the present time a large part of the milk and cream 

 received at creameries is not delivered by the patron 

 himself and for this reason traveling instructors are 

 not only desirable but absolutely necessary in order 

 to maintain and improve the quality of ravr material. 



2. Receiving miJk. Creamerymen as a rule ar- 

 range the intake to suit their individual conditions 

 and surroundings. One thing which is very neces- 

 sary is to provide a good protection at the milk re- 

 ceiving place for the comfort of the milk hauler and 

 the vreigher or intake man. Patrons of any cream- 

 ery vrill appreciate the kindness and thoughtfulness 

 of the creameryman in providing such a shelter, 

 especially during cold or rainy vpeather. 



3. The weighing must be accurately done. The 

 scales should be inspected frequently as to their 

 accuracy^ Either under or over weight is very 

 detrimental to the success of any creamery. The 

 person who weighs the milk must learn what kind of 

 milk to reject and also how to reject it. 



When rejecting poor milk or cream the intake 

 man should be polite but firm in manner. A little 

 judicious reasoning on his part may often avert 

 trouble and cause the patron to leave the creamery 

 satisfied. 



4. Sampling mUk. Correct sampling is one of the 

 most important factors affecting the results in 

 creamery work. Sampling should be done immedi- 

 ately after the milk is all poured into the weighing 

 can, but if for any reason this is impossible the milk 

 should be thoroughly mixed before taking the sam- 



