MODERN BUTTER MAKING. 



BOOK I. 



CHAPTER I. 

 Receiving Milk or Cream. 



The department of a creamery for receiving milk 

 or cream is usually termed the "intake." This is 

 one of the most important departments of a cream- 

 ery and upon the successful handling of this depart- 

 ment largely depends the success of the creamery. 



1. With the advent of the hand separator the in- 

 take has in a measure less influence on the patron, 

 but where each patron delivers his own milk or 

 cream, the intaki' exerts a powerful influence for 

 good upon the patrons. The personal influence which 

 the person in charge of this department exerts upon 

 the patrons in furthering the production of clean 

 milk or cream is by no means small. Also the tactful 

 intake man can often adjust matters satisfactorily 

 with a dissatisfied patron, he can often settle finan- 

 cial difficulties by a little careful explanation and in 

 many ways keep things running smoothly. "Wherever 

 the patron delivers his milk or cream himself, the 

 right person in charge of the intake can become a 

 real educator among his patrons. A little advice now 

 and then relative to the production of clean milk is 

 usually well taken and gives good results. AYhen 

 milk or cream is hauled or shipped, this personal 



