80 EXPERIMENT STATION RECORD. 



bushel, $2.93 for wheat equivalent to one barrel of flour. The baker pays approxi- 

 mately $4 for the flour. The difference, $1.07, or 40 per cent of the first cost, plus 

 about 72 lbs. of by-products, viz, bran, middlings, and coarse flour, worth at present 

 prices 54 its., represents the charges of manufacturing and carriage to the baker. 

 The baker manufactures the flour into bread, adding lard, etc., worth about 96 cts., 

 and the consumer pays $10.74 for the bread produced. The difference, representing 

 the charges of the baker, or the increase in the cost of nutrients between the flour 

 and the bread, is $5.78, or 116.5 per cent. In other words, $100 worth of flour and 

 other raw materials are made into bread which sells for $216 50. 



"It would seem, therefore, that the increased cost of nutrients due to the trans 

 formations taking place between the producer and consumer, are chargeable in 

 greater measure to the baker than to the miller. 



"These facts having been derived from actual experiment, it remains for the con- 

 sumer to determine whether, under his conditions, it will be more economical to 

 purchase the bread or to purchase the flour and other materials and to incur the 

 other expenses necessary in the baking of bread at home.'' 



The composition and cost of milk (pp. 20-30). — One hundred and eight 

 samples of milk were collected for analysis in 4 cities in New Jersey. 

 The samples were analyzed and their cost recorded. The average com- 

 position was as follows: 



Per cent. 



Total solids 12. 97 



Fat -. 4.13 



Casein and albumen 3. 37 



Sugar 4. 75 



Ash 72 



In the author's opinion the milk was on an average extremely good. 

 The usual price of the milk was 8 cts. a quart. Some samples were 

 purchased for 6 cts. a quart, the lower cost being due to the fact that 

 the milk was not delivered. The fat content of the milk was found to 

 vary within wide limits. On the basis of its fat content the author 

 divided the samples into 8 classes, the first containing less than 3 per 

 cent fat and the eighth over G per cent. The majority of the samples 

 were of the third class, containing from 3.5 to 4 per cent fat. The total 

 solids also varied considerably. 



"Assuming that the percentage of fat is a safe guide to the nutritive value of 

 milk — an assumption practically borne out by this study — the content of this con- 

 stituent would furnish a better standard than the quart. For instance, the average 

 of all the milks examined, which at the average price of 8 cts. per quart cost $4 per 

 hundred, contained in round numbers 4 per cent, or 4 lbs., per hundred of fat. If 

 milk containing 4 per cent of fat is worth 8 cts. per quart, milk containing 3.50 per 

 cent would, on the same basis, be wortb 7 cts. per quart; and milk containing 3 per 

 cent only 6 cts. per quart. On the other hand, milk containing 4.50 per cent of fat 

 would be worth 9 cts. per quart, and that containing 5 per cent of fat, 10 cts. per 

 quart."' 



The author urges the adoption of the fat content standard as a basis 

 in selling milk. 



The influence of the character of the rations fed and of the individual 

 characteristics of the cows upon the composition of the milk is briefly 

 discussed. 





