CREAMERIES AND CHEESE FACTOKTKS. 341 



METHODS OF PAYMENT FOR MILK AT CHEESE 

 AND BUTTER FACTORIES. 



1. A certain price is to be paid per one hundred lbs. of milk 

 containing a defijiite per cent of fat (e.g., $i.oo per loo lbs. 

 of four per cent milk). By referring to the second half of 

 the table on p. 271 we find $1.00 opposite 4.00 per cent of 

 fat; the figures in the same column as $1.00 then give the 

 value of 100 lbs. of milk containing percentages of fat rang- 

 ing from 3.00 to 5.00; e.g., 100 lbs. of 3 per cent milk is 

 worth 75 cents, of 4.5 per cent milk $1.13. of 5.40 per cent 

 milk $1.35, etc. 



2. A certain price is to be paid per pound of fat delivered. 

 If 21 cents is the price agreed upon we multiply .21 by three, 

 and the product, .63, gives the amount in dollars to be paid 

 per 100 lbs. of three per cent milk. The column in which 

 the figure .63 occurs opposite 3.0 per ct. is then to be used 

 in the calculations as long as the price is paid, and 3.5 per 

 cent milk will be paid with 73 cents per 100 lbs., 5.3 per ct. 

 milk $1.10 per 100 lbs., etc. 



Example : Patron A delivers 840 lbs. of milk during one 

 week, containing, according to the test made, 4.3 per cent 

 fat. If the price agreed upon per ["cund of fat w^as as be- 

 fore stated, he is to receive 90 cents per 100 lbs. of milk, or 

 $7.56 in all. 



Patron B, sending 625 lbs. of milk testing 3.45 per cent, 

 wnll receive 6.25 X .72 = 84.50, etc. In the table only 

 tenths of per cents are given; 3.45 being half-way between 

 3.40 and 3.50, for which percentages 71 and 73 cents are to 

 be paid respectively, we multiply by the mean of the two 

 values, or .72. If a test differs less than five-hundredths 

 from any percentages given in the table, the nearest figure 

 is chosen. 



3. Patrons are to be paid what is received for the butter, less 

 a certain amount for cost of making and marketing. Multiply 

 each man's milk by the per cent of fat it contains, and the 

 sum of the several products will be the total amount of fat 

 contained in the day's milk. Divide the pounds of butter 

 made from the milk by the pounds of fat it contained, to 



