98 BUTTER-MAKING. 
essential to have a man at the skim-milk tank to weigh 
out the proper amount of skimmed milk to each patron. If 
Fic. 57.—Check-rack. 
the patrons are allowed to weigh out their own skimmed milk, 
mistakes are frequently made, which result in more or less 
dissatisfaction. It is quite customary for butter-makers to 
Gen a ans: 
> 
i , 
6 a SEE Ct A aan we TR Rr Sa: 
Fic. 58.—The Ideal skim-milk weigher. 
draw a chalk line on the outside of the can some distance 
below the surface of the milk. This indicates the point to 
which the can may be filled with skimmed milk. 
