240 FARM AND SCHOOL PROBLEMS. 



3. If the cost of keeping cows is on an average $40 per year, what 

 are we gaining or losing by feeding cows that produce 160 pounds of 

 butterfat per year that is worth on the market 25c a pound? 



4. What would be gained by feeding cows at $35 per head per year 

 if the production of butterfat were 360 pounds per year and would sell 

 on the market at 25c a pound? 



5. The amount of cheese manufactured in the United States an- 

 nually is 200,000,000 pounds. The value of the product is $29,000,000; 

 what is the average value per pound? 



6. If our population is about 100,000,000, what is the average con- 

 sumption per capita if the annual consumption of cheese is 250,000,- 

 000 Ibs.? 



7. If the average price of cheese is 22c per pound, what is the 

 annual amount expended for cheese in the U. S. ? 



8. If the annual export is 3,000,000 pounds and the annual import 

 is 50,000,000 pounds of cheese, what is the average consumption of cheese 

 per capita in the United States? 



9. The amount of farm butter produced in 1900 was in excess of 

 1,000,000,000 Ibs. What would. this amount have brought in gain if every 

 pound would have been sold at an advance of 5c per pound, by having 

 been remedied of the defects of bad flavors, lack of uniformity in color and 

 salt, and lack of suitable packages and lack of uniformity in style of 

 packages. 



Butter Fat. 



Butter-fat is the portion of milk that produces butter. It 

 exists in the form of very small globules from 1/15000 to 

 1/25000 of an inch in diameter. They may be seen by exam- 

 ining a drop of milk under a strong microscope. 



Butter-fat globules weigh 93 per cent as much as water, 

 while milk weighs 1.03 times as much as water. When milk is 

 allowed to stand quietly, the heavy part of milk settles down- 

 ward and forces the globules to the surface where they form 

 cream. 



The amount of fat in the average milk of the different breeds 

 of cattle, expressed in percentages according to tests made at the 

 New York Agricultural Experiment Station, was: 



Holstein Friesian ., 3.4 



Ayrshire 3.6 



Shorthorn 4.4 



Devon 4.6 



Guernsey 5.3 



Jersey 5.6 



