METHODS OF PAYING PATRONS. 14* 



case with reference to the butter production of cream, 

 and the gallon or the " creamery space " was the 

 standard. After a time people realized that there 

 was a difference in the amount of cheese or butter 

 made from one hundred pounds of milk, and also that 

 cream varied in its richness, hence various tests were 

 devised, which are discussed in Part I. The first test 

 used in cream-gathering creameries was a test churn, 

 in which a small quantity of each patron's cream was 

 churned as often as possible, and the yield of butter 

 ascertained. The results of these churn tests were 

 taken as the average quality of the cream delivered 

 by each patron. Then came the oil-test churn, in 

 which a small quantity of cream is churned and the 

 fat is melted into oil. The theory of this test is some- 

 what as follows : A standard creamery inch is one 

 inch of cream in a pail (known as the driver's pail), 

 which is twelve inches in diameter, and which tests 

 one hundred on the scale. It is supposed that one 

 pound of average butter contains twenty-five cubic 

 inches of butter oil. A creamery inch contains about 

 113 cubic inches, therefore 25 is about 22 percent, of 

 113. Any sample of cream which produces 22 per 

 cent, of its bulk in the form of butter oil is supposed 

 to yield one pound of butter per creamery inch. 



The driver fills a glass tube to a depth of about five 

 inches with cream. If the sample yields i.i inch of 

 butter oil it is said to test 100 and is equal to one 

 pound of butter per inch, because i.i is 22 per cent, 

 of five. Sometimes the readings are made by means 

 of a chart, and sometimes by means of a graduated 



