12 BULLETIN 559, U. S. DEPARTMENT OF AGRICULTURE. 
3 
STATION GPERATOR’S REPORT. 
Where creameries operate cream stations from which they receive 
shipments a station operator’s report will be found of great assistance. 
This report should include the weights and tests of the receipts at 
skimming or receiving stations. It should be forwarded daily by 
the station operator to the creamery office, so that information 
regarding the amount of butter fat received at the station may be 
available to the butter maker. 
HAULER’S GR STATION CRECK SHEET. 
In the operation of cream-receiving stations and routes, where the 
weighing and sampling of cream are done by station employees or 
haulers, a hauler’s or station check sheet will be found of value in 
avoiding losses from dishonesty or carelessness. 
METHOD GF OPERATING THE SYSTEM IN COOPERATIVE CREAMERTES. 
As the Office of Markets and Rural Organization creamery account- 
ing system is intended for use both in cooperative creameries and 
in those operated under private or corporation management, the 
method of operating the system will be discussed with relation to 
the necessities of each type. Since the majority of farmers’ cream- 
eries are operated cooperatively, the system has been based funda- 
mentally upon cooperative requirements, and the following discussion 
has reference to its operation in creameries effecting the distribution 
of their net income on a raw product delivery basis. 
RECEIVING RAW PRODUCTS. 
The receiving sheets for cream should be selected according to the 
custom of receiving made necessary by local conditions. Form No. 3 
is recommended because of the check it affords on the incoming 
cream. In the use of this form it is necessary to weigh the full cans 
and the empties in order that the gross, tare, and net may be recorded, 
and this practice may be recommended as a factor in eliminating 
the possibility of errors. In case the weight of the cans is marked 
upon them, either Form 38, 3a, or 36 may be used. When the 
receipts for the day have been recorded upon the receiving sheet the 
data should be completed by recording the test and ascertaining the 
buiter-fat content. In the event that composite tests are made 
the butter-fat content should be computed from the total receipts 
during the period over which the test extended. 
The recording of receipts of milk is similar to that in the case of 
cream, and the data furnished by these sheets may be obtained in 
conformity with instructions already given in this bulletin. 
