RECEIVING, SAMPLING, AND GRADING. 



91 



owing to the loss the patrons would sustain. If such cream is 

 received, it should be churned separately, and the butter marked 

 and sold on its merits. The practice of taking in poor milk 

 and cream should be discouraged. One of the authors has 

 come in contact with many patrons in different parts of the 



Fig. 48, — Speed indicator. Fig. 49. — Twentieth-century hand tester. 



Fig. 50. — Rus.sian Eabcock tester. 



country and has yet to find tlie first patron who seriously 

 objected to taking his milk back home when he was thoroughly 

 convinced that it was not in good condition. Patrons as a 

 rule respect the maker who keeps his creamery in a good sanitary 

 condition and insists on getting good milk. It should be the 

 aim of every creameryman to make the highest grade of butter 

 possible. 



