DAIRY ACCOUNTS DAILY RECORD 211 



same old basis. These same considerations apply, in 

 a large measure, to the sale of market milk, because 

 the cost of production per quart is, as a rule, less for 

 that of a low quality than of a high one. It is evi- 

 dent, therefore, that those who produce higher cost 

 products of a better quality are not receiving, on the 

 quart basis, a price proportionate to its value. An 

 investigation of the character of the milk as now 

 sold, made by the New Jersey Experiment Station 

 in 1896, clearly showed the lack of uniformity in the 

 quality of milk offered for sale, and the great injus- 

 tice of the present method. In this study 108 sam- 

 ples were taken from the delivery wagons of repre- 

 sentative dealers in four large cities. The examina- 

 tion showed a range in content of butter fat of from 

 2.56 to 7.76 per cent., and therefore in selling at a 

 uniform price on the quart basis (this milk all sold 

 for 8 cents), those having the highest grade received 

 less than it was worth and those the lowest more 

 than it was worth. Or, assuming that the low grade 

 was worth the price charged, those having the high 

 grade received but $i for milk that was actually 

 worth $1.38. The fact was also brought out that if 

 milk containing 4 per cent, of fat is worth 8 cents 

 per quart, milk containing 3.50 would, on the same 

 basis, be worth 7 cents per quart; and 3 per cent, 

 milk only 6 cents per quart, while milk containing 

 4.50 per cent, fat would be worth 9 cents per quart, 

 and 5 per cent, milk 10 cents per quart. If the fat 

 content were adopted as a basis of sale the con- 

 sumer would be protected in the sense that he 

 would receive just what he paid for, and the producer 



