Improve Quality of Cream Through Constitution 

 and By-Laws of Creameries 



A very effective method of assisting in uie improv- 

 ing of the quality of cream. ^delivered to creameries 

 is by incorpo'ratiiig ipto the eonstitiition and by-laws 

 such regulations as may be deemed necessary for the 

 ■coiT-ceting of irregularities in the quality, richness 

 and delivery of cream. 



:-I. Poor Cream. ;^. Having ' had losses on butter 

 which were directly tr-aeeable to a few cans of poor 

 cream, the creamery operator is instructed to reject 

 all bad cream. All cream not first class, yet accept- 

 able is to be graded as "second" and for this is paid 

 five cents less per pound of butter fat than is paid 

 for first class cream. 



II. Too Thin Cream. Any patron delivering 

 cream testing less than 25% butter fat will receive 

 five cents less per jDound of butter fat than is paid 

 for first class cream testing as required. This rule 

 to go into effect after the patron has been given due 

 instruction and warning by the creamery operator. 



Late Deliveries of Cream. The creamery operator 

 is instructed to reject cream from patrons who de- 

 liver cream later than the time stipulated in the by- 

 laws. If such cream is accepted it is to be paid for 

 at the rate of five cents less than The best price paid 

 per pound of butter fat. 



Creameries adopting these or similar rules, haA^e 

 found the system to be of great assistance in improv- 

 ing the quality of the cream as v/ell as the service 



