CHAPTER VIII. BIG AVERAGES.

It is the custom in many factories to balance the scales so that a pound or so is taken out of each mess, in order to help make "a big average" for the season. That is, every mess is made to weigh a pound or so less than its actual weight, and is so entered on the book. In this way, if sixty or seventy messes are received, the cheese-maker has that number of pounds of milk more to make up than is charged against him. This amount twice a day would enable him to turn out some twelve or fourteen pounds of cheese more than he ought to if he received no more pounds of milk than he gives credit for on the milk-book. Thus he makes it appear to the patrons, and publishes it ultimately to the world, that he uses less pounds of milk in making a pound of cheese than is the actual fact. In common phrase, he "makes a big average."

Let us illustrate a little. Suppose ten hundred and ten pounds of milk are delivered in ten messes. The entry on the book is one thousand pounds. Out of this he makes one hundred and one pounds of cured cheese. If the milk had been correctly weighed, the fact would appear that he made one pound of marketable cheese for every ten pounds of milk. But it really appears that it took a fraction less than ten pounds of milk, or 9.9 pounds, for a pound of cheese. This is the advantage which he has, in the eyes of the community, over the maker who gives honest weight. This is the reward of his petty dishonesty.

In justification of this, it is argued that it keeps up not only the reputation of the maker but the reputation of the factory, while it wrongs no one, since the patrons get all the cheese, or its equivalent in money, and all are served alike. We admit that the patrons get all the products of the milk, but let us see for a moment whether all are treated fairly. Every patron has a pound of milk deducted from each mess. Smith brings a hundred pound mess, and is therefore docked one hundredth part of it. Jones, with only one cow, delivers a ten pound mess, and is docked one-tenth of it. Thus, at the end of thirty days, each has delivered sixty messes. Smith has delivered 6,000 pounds and been credited for 5,940. Jones has delivered 600 pounds, and got credit for 540. If ten pounds of milk make one pound of cheese, the account ought to stand thus:

Smith,6000 lbs. milk,600 lbs. cheese.
Jones,600 lbs. milk,60 lbs. cheese.
——
Total,660

But, under the system of deducting a pound from each mess, in order to show a "big average," the account really stands thus:

Smith,5,940 lbs. milk,605 lbs. cheese.
Jones,540 lbs. milk,55 lbs. cheese.
——
Total,660

At twenty cents a pound for cheese, Jones, because he is poor and delivers a small mess, loses just one dollar on his month's milk, and Smith, because he is better off and has a bigger mess, gets the dollar added to his profits. This, in plain figures, is the result of deducting weight in order to show a "big average." Let no one who reads this do it again. He can no longer plead ignorance, and continue to rob Peter for the benefit of Paul, under the supposition that he is treating all alike and fairly.

Unquestionably, something should be allowed for the difference between a dry and a wet can. The amount is trifling, and can be got at by balancing the scales immediately after running out a can of milk. But, when the scales are balanced with a wet can, they will not balance exactly when the can is dry; and whoever delivers the first mess and wets the can will suffer a slight loss, unless care is taken to give good weight. The variation will generally not be more than a quarter of a pound or so, and can be nearly enough approximated by attention to the fractions of a pound denoted by the scales.

Of course, in weighing milk, only the full pounds can be counted and credited, the fractions going to make up full weight. As quick weight is demanded in selling cheese, milk when received should be weighed in the same way. This is fair, and ought to be satisfactory to all. But whether quick or slow weight is given, let it be honest. In the long run, "honesty is the best policy" in weighing milk as well as in other transactions; and, in this case, it is absolutely essential to justice. A little deduction or variation on a single mess, is of small consequence; but "many mickles make a muckle," and when the variation from a correct standard is constantly in one direction, after a while it amounts to a noticeable quantity.

Occasionally a mess of milk will get run into the vat without weighing, by the weigher forgetting to close the gate or faucet. When an accident of this kind happens, there is no fairer way than to give credit for an average mess as compared with the messes at the same time of day previously. If the patron is a fair man, there will be little trouble in hitting upon a satisfactory figure. If disposed to make the most of a mistake, he will be likely to tell you that he thought he had a larger mess than usual, and crowd you up to as high a figure as possible. But one has to exercise his best judgment, and give such credit as he thinks will wrong no one. Such mistakes, though almost unavoidable, are unpleasant to one who is sensitive and wishes to keep the good side of all; and not only care should be taken, but every precaution should be used, to prevent them. The handle or lever for closing the gate should be in full sight, and one should acquire the habit of working systematically, so that he may instinctively do what is necessary, even though his attention be for the moment diverted from his business.

Great care is required, too, in making the entries in the milk book. A mess, by carelessness, may be credited to the wrong man; but when the man to whom the credit is wrongfully given presents himself, the mistake is likely to be discovered, though you may not be able to determine at once to whom the credit belongs. In such case, preserve the figures, and when your messes are all in, turn over the leaves of the book and see who is without credit. The size of the mess is generally some indication. One is liable, too, to make a mistake of fifty or a hundred pounds in looking at the scales. But the habit of comparing every entry with the previous ones as you make it, will show the discrepancy. Where such variation is noticed, of course another glance at the weight will determine whether it is a mistake or not. It is a very good practice to call out the weight of each mess. This affords satisfaction to the patron as well as guards against allowing errors to pass. But, under all circumstances, too much attention cannot be paid to keeping the milk-book correctly. It is the only guide to the distribution of the proceeds of the factory, and the thought of even a possible mistake ought to give an honest man a strong sense of responsibility. No bank book is of more importance.