1536 The Cornell Reading-Courses 



19.04 -7- 2. 115 ^9, number of quarts cream 



18 cents X 9 = $1.62 



100 (lbs. milk) — 19.04 (lbs. cream) = 80.96, number of pounds 



skimmed milk 

 $.18 (value of skimmed milk per cwt.) X .8096 = $.14 

 $1.62 (value of cream) + S-i4 (value of skimmed milk) =$1.76. 



Answer. 



(d) 100 X .04 = 4, number of pounds fat in 100 lbs. milk 

 $.27 X 4 = $1.08, value of fat 



4 (lbs. fat) -h .40 (test of cream) = 10, number of pounds cream 

 100 (lbs. milk) — 10 (lbs. cream) =90, number of pounds skimmed 



milk 

 $.18 (value of skimmed milk per cwt.) X .90 = $.16 

 $1.08 (value of cream) + $-i6 (value of skimmed milk) = $1.24. 

 Answer. 



(e) 100 X .04 == 4, number of pounds fat in 100 lbs. milk 



4 (lbs. fat) -rr .30* (test of cream) = 13.33, number of pounds 



cream 

 4 (lbs. fat) X .12 (overrun) = .48, number of pounds overrun 

 4 + .48 = 4.48 lbs. butter 

 13-33 (lbs. cream) — 4.48 (lbs. butter) = 8.85, number of pounds 



buttermilk f 

 I gal. buttermilk ^8.7 lbs. 



Therefore, 8.85 lbs. buttermilk = approximately i gal. 

 $.10 X I = $.10, value of buttermilk 

 $.30 X 4.48 (lbs. butter) = $1.34, value of butter 

 100 (lbs. milk) — 13.33 (lbs. cream) = 86.67, number of pounds 



skimmed milk 

 $.18 (value of skimmed milk per cwt.) X .8667 = $.15 

 $.10 (value of buttermilk) + $1.34 (value of butter) + $.15 



(value of skimmed milk) = $1.59. Answer. 

 Note: It must be noted that no allowance is made for waste or for cost of handling. 



COMPUTING THE AVERAGE PRICE OF BUTTER FOR ONE YEAR 



Problem ly. 



In a creamery where the amount of butter sold and the price received 

 per month were as follows, what was the average price received per pound 

 of butter for the year? 



January, 5,000 pounds at 30 cents per pound 



*In order that the cream may churn nicely, it should test about 30%. 



tin determinirg the approximate amount of buttermilk it is safe, in creameries of 

 medium size, to subtract the weight of the butter, not the fat alone, from the weight 

 of the cream. In a small churn there is a greater percentaf,e of loss- 



