MARKETING PRACTICES OF CREAMERIES. 9 
receivers require that the beam of the scale touch the upper rest. 
If it merely plays lightly on or above the center, practically a whole 
pound is lost.to the creamery, as the next lower pound is taken as 
_ the weight. After each tub has been weighed (gross), a few are 
_ stripped—that is, the butter is removed and weighed. (See fig. 3.) 
5 In this weighing all fractions are again disregarded and up-weights 

usually are required. By this practice it is possible for a creamery | 
to lose practically a pound on certain tubs, and occasionally it may 
4 , ; Ee lose even 2 pounds 
through a slight error 
in both the gross and 
net weights. This, 
however, is not fre- 
quent, for the results 
obtained showed that 
ordinarily the differ- 
ence between the 
weights made at the 
creamery. and the 
weights obtained at ~ 
the market under the 
prevailing market - 
practice of approxi- 
mating the net weights 
was from one-half to 
three-fourths of a 
pound per tub. A 
portion of this differ- 
ence is shown by the 
weighings made by 
the department’s rep- 
resentatives to be due 
to an actual shrinkage 
or loss in the net 
Fie. 3.—In making “ test-weights”’ to determine the tare weight of the butter 
weight of the tub, strong up-weights are usually required. 

while in transit to 
market. With the increase in the market value of butter during 
recent years, the financial loss to the creamery caused by the 
“present method of approximating the net weight is much larger 
than it was formerly when the present market method of weighing 
was established. | 
Occasionally a weigher will “ give and take”; that is, recognize a 
full pound even if the beam of the scales balances merely on the 
center. In other words, “snug up-weights” are not required when 

