PAYING FOR MILK FOR CHEESE-MAKING 



281 



The figures in the last two columns emphasize the 

 fact that this method of paying for milk gives results 

 that have little or no relation to the cheese-produc- 

 ing values of the milk. It is fair to all only when 

 the milk furnished by each patron is of the same 

 composition and cheese-producing value as the milk 

 of every other patron, a condition rarely, if ever, found 

 to exist. 



Calculating dividends on basis of fat in milk. — 

 Having the data already given above in the table on 

 p. 280 we multiply the amount of milk-fat delivered 

 by each patron by the net price realized for one pound 

 of fat. We will consider the method in three separate 

 steps. 



Step I. To find the number of pounds of milk-fat 

 furnished by each patron, multiply in each case the 

 weight of milk by the number indicating the per cent 

 of fat and divide the result by 100. 



Step 2. Find the net value of one pound of milk- 

 fat by dividing the total net receipts by the total num- 

 ber of pounds of fat delivered by all the patrons 

 during the dividend period. 



