Gloucester County Democrat. (Woodbury, N.J.) 1878-1932, 1898-06-02
is 1T YOU?
Does This Fine Description Fit Won. MIR.
Creamery Manager?

Does This Fine Description Fit You, Mr..
Creamery Manager?
We like exceedingly the way in which
The Creamery journal describes the
model butter factory manager:
| The manager must be in constant
touch with all phases of the work. He
must know whether the butter has the
right shade of color. He must know
whether the sailing is right. He must
know whether the flavor is clean. He
must know whether there are any de-
fects and know the cause and the rem
edy. But this is not enough. He must
apply the remedy. Even this is not all
that is needed He must have the tact
! to apply the remedy in a thorough yet
| gentlemanly manner
If the manager is not the butter
maker, he must be eo-worker with
him. If the cream shows up bitter, the
manager must go to the farms and see
| how the milk or cream is held. There
are conditions favoring the propagation
of germs of bitterness. The manager
must know what these conditions are,
and he must see that Che conditions are
removed which cause bitter cream, and
SO do it as not to needlessly embitter
the patron.
Is there COW stable odor to the milk,
he must visit the farms from whence
such milk comes and see the conditions
under which the milk is kept He-must
show the patron wherein his method is
| Objectionable and show the way to rem
edy it which is most practicable for the
patron under his circumstances to APP
| ply. There are patrons who set the milk
cans behind the COWS in the barn and
hold it until loaded for the creamery.
So long as the milk SO treated is accept
ed the patron infers that this is an &C.
ceptable way TO hold milk. There are
patrons who do not properly bed the
COWS, and some of the filth drops into
the milk. The manager must preach the
doctrine of cleanliness in an acceptable
manner and enforce the fact that the
doctrine must be accepted and lived up
to or the milk will not be accepted.
There are patrons who milk with wet
hands because the COW milks easier
| that way. Such a patron must be made
| to smell of his hands and pass Judgment
upon the scent, and if he cannot sense
| the scents he must be made sensible of
the filthiness of the practice in more
effectual way. There are patrons who
keep denied and rusty cans. They do
not seem to realize the rankness of this
offense, and they must be taught in a
| spirit of charity but in business way,
| and the rusty cans must be banished.
There are patrons who pour the warm
mornings milk into can partly filled
with cold nights milk, not recognizing
that this gives full sway for the devel-
opment of foul smells and rancidity
There are patrons who put the covers
down tight on warm milk, with nc aera-
tion and no chance for the dissolved
gases i'll the milk to escape.
In these and other ways the good
name of the creamery is jeopardized,
and in remedying them the manager
has the added job of handling that hard
| thing to manage, the creamery patron.
| 1t is one thing to detect Objectionable
milk, another to diagnose the trouble,
another to understand the remedy, and
still another and often the most difficult
to induce the patron to apply the rem
| edy. 1t is like doetoring sick child in
family where the parents do not be-
lieve the child is sick and are not will
| ing to change the family diet or give
| the child hot bath.
The manager can no longer stay at
home or in his office or in the cream
cry and make suggestions. He must
come in personal contact with the milk
| aroducer's side Of the business, as well
as the butter makers, and although
something may be done by sending
printed instructions they are only text
books He must see that the lesson is
/ learned; otherwise patrons will soon
pay no more attention to printed in
Etructions than to the Ten Command
ments. Managers must visit the farms
personally and take the patrons into
close relationship. They must know
what good milk is, what good butter is,
and all the requirements all along the
| line, and they must themselves be held
| responsible for these requirements be-
| ing right This slipshod way of having
butter inspected in distant market and
defects pointed out without following
| it up to the origin of the defects and
remedying them must be reformed. The
manager must manage and do his part
as skillfully as the butter maker is ex-
pected to do his part.
|