36 
BULLETIN" 913, IT. S. DEPARTMENT OF AGRICULTURE. 
CHECKING THE DRIVER. 
Each, driver should be charged with the goods he takes out on 
his route and should be credited for all goods returned. The forms 
A and B (Fig. 22) may be used to check the routes out and in. 
When the driver comes in from his route he makes out his order for 
the following day on Form A. (Fig. 22.) This quantity is put up 
the same day by the plant, and the driver is given exactly this amount 
when he loads the following morning. If changes are made before 
the driver leaves, these may be noted under " Extras." 
Route. 
Form A. — Driver's Order. 
Wanted 
192 
Milk. 
Cream. 
Butter- 
milk. 
Skim 
milk. 
Butter. 
Gals. 
Qts. 
Pts. 
Gals. 
Qts. 
Pts. 
\ Pts. 
|Pts. 
Qts. 
Gals. 
Lbs. 
15 
205 
105 
15 
20 
Extras 
5 
5 
Total 
20 
210 
105 
15 
20 
5 
Route. 
Form B. — Driver's Return Record. 
Returned 
192 
Milk. 
Cream. 
is 
Is 
02 
m 
CD 
3 
Bottles returned. 
3 
a 
O 
3 
3 
Pi 
3 
c3 
O 
5 
CO 
£ 
10 
10 
5 
5 
5 
150 
150 
20 
Returned 2nd trip 
Total 
10 
10 
5 
5 
5 
150 
150 
20 
Fig. 22. — Forms for cheeking driver out and in. 
On his return from the route the driver enters the quantity of 
goods returned on the return record, Form B. (Fig. 22.) The dif- 
ference between the totals on Forms A and B is the amount of net 
sales for the day or the amount the driver must account for. 
CHECKING THE SHIPPING AND RECEDING CLERKS. 
At some plants it is important that the man who delivers the goods 
to the drivers and the one who receives the returns from them should 
account for all goods handled or received. Form H (Fig. 23) is an 
example of a form that may be used to check the shipping clerk; 
and Form K (Fig. 24) , one that may be used to check the receiving 
clerk. 
