FARM MANAGEMENT 347 



you can answer the following questions, you can figure the 

 problems easily: 



How often per week do you deliver milk or cream? 



How much time, on the average, is required? 



How many hours will a man spend in a year to deliver 

 your milk or cream? What is the total cost of this labor 

 at 15c. per hour? 



How many hours of horse labor will be required in a 

 3^ear to deliver your milk or cream? What is the total cost 

 of this labor at 8c. per hour per horse? 



These figures will enable you to find the total cost of 

 marketing the product of your dairy when you do it 

 yourself. Figure, also, what it would cost you, if you were 

 to exchange with two or three of your neighbors, so that 

 you will have to go but every third or fourth time. 



Still another valuable problem will be to find out how 

 many farms could be reached by one team circling around 

 so as to reach the greatest possible number of farms and get 

 back to the creamery by traveling from 10 to 14 miles. 



To make such a trip one half day's time for man and 

 tearn would be required, at a cost of $1.50 to $2.00. Figure 

 whetlier or not this would be a saving over the common 

 practice of each farmer's deUvering his own cream. 

 Questions: 



1 . In what manner are the dairy products of your farm marketed? 



2. Are there two or more of your neighbors living near your 

 place, so that you might co-operate with them in hauling your milk 

 or cream to the creamery or to the station? 



3. Would it not be practical for the creamery company to em- 

 ploy one or more teams to collect milk or cream, instead of having 

 each farmer deUver it? 



Arithmetic: 



1. If 100 lbs. of milk were run through a separator and 4 lbs. 

 of butter-fat taken out, and with the butter-fat 12 lbs. of milk, how 

 many pounds of skimmed milk would be left? (Note. 4 lbs. of 

 butter-fat in 12 lbs. of milk would make 16 lbs. of cream testing 25% 

 fat, which is about the average for cream.) 



2. If the 4 lbs. of butter-fat taken from the 100 lbs. of milk 

 were sold for 33c. per pound, and the skimmed milk were worth 15c. 

 per hundred, what would be the income from the 100 lbs. of milk? 



3. If it costs 10c. per 100 lbs. more to market whole milk than 

 to separate and market cream, at what price per 100 lbs. must 4% milk 

 be sold to be as profitable as cream at 33c. per pound for butter-fat? 



