136 Thirty-Fifth Annual Report op the 



O. How much more should the cream patron receive than 

 the milk patron per pound for butter to do justice to each? 



A. Experiment Station bulletin lOO, published in July, 1903, 

 discusses this whole proposition. It varies according to the rich- 

 ness of the cream. From three to three and one-half per cent, 

 extra surplus should be allowed to the cream patron, provided 

 scales are used to weigh the pipette delivery. It is absolutely im- 

 possible correctly to analyze cream that tests more than 25 per 

 cent, fat except by weighing the pipette delivery. It is all a mat- 

 ter of guesswork, if weights are not used. 



Q. How do you arrive at the conclusion that three to three 

 and one-half per cent, surplus should be allotted the cream patron ? 



A. It has been worked out both in theory and in practice. 



Member : — A certain creamery that I know about takes the 

 ground that the loss to the patron in the skim milk is the only 

 factor which should enter into the matter. 



Mr. Hills : — Let us reason about this. A. brings cream ; B. 

 brings milk. A's sales product, i. e., cream, is subject after pur- 

 chase to two losses of fat, one in the butter milk and the other in 

 mechanical ways. B's sales product, i. e., milk, is subject to three 

 losses of fat, in skim milk, in butter milk and the mechanical 

 loss. 



Separator manufacturers claim that their machines skim to 

 0.0 1 per cent. As a matter of fact rarely do they sVini to less 

 than o.io per cent. This loss is equivalent to two or more per 

 cent, of the butter fat, which enters the creamery in the shape of 

 milk, lost in the skim milk. This accounts for two-thirds of the 

 three to three and one-half per cent. Then again ; the more con- 

 centrated the product, and the less it spreads over, the less the 

 mechanical loss, other things being equal. These two are the 

 main causes of the three to three-fifths per cent, gain on cream. 



O. Are these conclusions based on theoretical reasoning, or 

 are they exact facts as they exist in creameries today? 



A. Both. I have just given the theoretical reasoning, and 

 it has thus worked out in practical experience. 



O. In determining these figures do you take into considera- 

 tion the fact that cream deliveries are inferior in quality to the 

 whole milk deliveries? 



Mr. Hills : — No. Creamery managements sometimes argue 

 as follows. Smith, who brings us cream ought to have a larger 

 surplus than Jones who brings milk, but he brings a poorer ar- 

 ticle than does Jones ; so we will even it up by not giving Smith 

 the extra surplus. Such reasoning is incorrect and fallacious. 

 Two wrongs do not make a right. What ought to be done is to 

 give Smith his extra surplus and then, if he is bringing second 



