THIRTY-FIFTH ANNUAL CONVENTION. Ill 



CHECKS ON CREAM RECORDS. 



By 



N. V. Hepburn, Assistant in Dairy Manufacturing 

 University of Illinois. 



Until comparatively recent years the discussion of a sub- 

 ject would have been entirely useless, not only because of lack 

 of information and apparatus for carrying out lines of work that 

 might be suggested, but also because we had not come to the 

 point in our creamery work where the operator really wanted to 

 put it on a business-like basis. The old systems of paying for 

 the dairy product gave wide margins and offered a generous 

 living with comparatively little effort. However, just as the 

 higher prices for farm products have forced the dairy farmer to 

 change methods, secure more efficient cows and keep records of 

 production to compete with his friends doing other lines of farm- 

 ing; so similar competition has not only forced creamery opera- 

 tors to adopt some uniform method of paying for the dairy pro- 

 duct, but also to work on a much narrower margin which has 

 in these later years served to magnify and emphasize the import- 

 ance of details in our creamery work. 



In view of the fact that so many methods have been suggest- 

 ed and so many forms put into operation for keeping creamery 

 records, we would feel out of place in trying to add to that phase 

 of the subject. However, we are obliged to acknowledge the 

 presence of a large number of forms in use which are bound 

 to be recognized, according to their own merits on the grounds 

 of completeness, simplicity, and personal preference of the user 

 himself. However these facts may be, it is of more significance 

 to know that in our creamery business there is a certain amount 



