250 AMERICAN DAIRYING. 



and the result is there is too much hustle and 

 hurry. The work many times is not properly 

 done. There is a failure to get the water used 

 in washing hot enough to remove the grease, 

 or if it is at the proper temperature when 

 commencing work it soon cools so that it does 

 not do effectual work, and the desire to get 

 through as soon as possible leads to the use of 

 water not possessing the necessary heat. There 

 is really no time gained here, as hot water does 

 its work so much quicker that time is saved by 

 renewing the water. As soon as water fails to 

 remove dirt and grease stop and renew it and 

 make time by it. I find more men stumbling 

 here than anywhere else in the creamery work. 

 When a person fails to keep the utensils in the 

 creamery clean he is negligent about the pa- 

 trons' cans, and the milk gets off flavor from 

 this cause and is received in an off condition. 

 There is a general loss of grip on the work all 

 down the line and the result inevitably is a loss 

 of flavor in the butter, a loss of profit and gen- 

 eral demoralization. You may think this is 

 overdrawn, but it is not. I have repeatedly 

 seen this very situation. My firm is just now 

 putting in a boiler to replace one that is six 

 years old and that was ruined by the foreman 

 failing to care for it as he was instructed to do 

 and deceiving us in regard to the matter. He 

 failed to clean the boiler and allowed the mud 



