FARM MANAGEMENT SiR 



Selling Whole Milk or Cream. — The majority of farmers 

 now separate their milk, keep the skimmed milk at home 

 for their calves and pigs, and sell their cream. A few, 

 however, who live within reasonable shipping distances 

 from large cities, ship the whole milk to retail dealers who 

 retail to the consumers. When milk is shipped in this way 

 it is usually sold by the hundred pounds, and it is often a 

 problem to determine which is more profitable — to ship 

 whole milk or to sell the cream. A specific problem will 

 illustrate how any one must decide which is the better 

 method. A farmer living three miles from town, and the 

 same distance from a creamery, has ten cows, each giving 

 daily 20 pounds of milk testing 4 per cent butter-fat. 



Whole Milk. — If this farmer ships whole milk to the 

 city, he must deliver it every day, seven days each week. 

 It will take a man and team two hours each day to take 

 the milk to the statior. This, time is worth about 30c. 

 per hours. Thus the cost of marketing will be 60c. per day 

 or $4.20 per week. 



Cream. — If he separates his milk and sells the cream, 

 he will need to deliver it but three times a week, which 

 labor at 60c. a trip will cost 5^1.80. He will have to separate 

 100 lbs. of milk and wash the separator fourteen times dur- 

 ing the week. Allowing half an hour for this, it amounts, 

 in a week, to seven hours. Man labor is worth about 15c. 

 per hour, which will make the separating cost $1.05. The 

 cost for interest, depreciation and repair on the separator 

 will be about 25c. per week. Thus the separating and 

 deUvering will cost $3.10 per week. 



In addition to a saving in the cost of marketing, if the 

 cream is sold in place of the whole milk, this farmer will 

 have about 1,175 pounds of skimmed milk, which at 15 

 cents per hundred is worth $1.76. 

 Questions: 



1. What item of expense is often overlooked in the cost of dairy 

 products? 



2. Give at least three reasons why it is usually not wise to moke 

 butter at home. 



3. What do you understand by the creamery man's term "the 

 overrun"? 



4. Compare the items of expense in selling whole milk with selling 

 cream. 



