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 
LS 
Fic, 48.—Speed indicator. Fie, 49.—Twentieth-century hand tester. 
Fic. 50.—Russian Babcock tester. 
country and has yet to find the 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. 
