132 ILLINOIS STATE DAIRYMEN'S ASSOCIATION. 



Keeping Creamery Records. 



In creameries where they are obliged to have such a man, 

 it is up to the buttermaker to adopt some system of keeping rec- 

 ords whereby he may know how things stand. Every butter- 

 maker ought to foot up his weigh sheets every day, figure his 

 yield. In cream gathering plants where testing is done every 

 day he ought to figure the overrun daily. He should keep a 

 record of the amount of butter made, sold and shipped every day, 

 so there would be no losses and not wait to the end of the month 

 and figure the month's make by amount sold. If a churning 

 record was kept no doubt it would be of great help to many. 



Many say that there is no time to do all these things. Can 

 we afford not to do them? If we are going to make a success 

 at the creamery business and not run it into financial ruin, or lose 

 patrons because we are not doing our duty, we must keep records, 

 watch and pay attention to the little things. It is not so much 

 that "there is no time," as to brace up and take the necessary 

 steps to do it. Let's try this coming season to do better. Let 

 us push together and work together to make it a success and as 

 true dairymen let us never lose sight of quality, for with it we 

 shall undermine and subdue the enemy, oleomargarine. With 

 quality we can do it. 



Mr. Rockwell : — I want to know whether a creameryman 

 can take or get a correct reading of cream that has been kept a 

 month in warm weather ? 



A. — If the cream is in a condition so he can get it thorough- 

 ly mixed, he can get a correct test even if it is a month old. If 

 in a chunky condition, so he cannot get it thoroughly mixed it 

 is almost impossible to get a fair sample. 



Q. — Which way ; too high or too low ? 



A. — It is liable to be either way, no matter how he catches 

 the sample. But the chances are it will be against the patron. 



