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.