194 



Testing Milk and Its Products. 



and this figure multiplied by .16J shows the money due 

 for his milk, as given below: 



231. Second. When the proprietor of a creamery agrees 

 to pay a certain price for 100 Ibs. of 4 per cent. -milk, the 

 receipts for butter sold and the price per pound of butter 

 do not enter into the calculation of the amount due each 

 patron for his milk; but the weight and the test of each 

 patron's milk are just as important as before. If it is 

 agreed to pay 66 cents per 100 Ibs. of 4 per cent, -milk 

 (i. e., milk containing 4 per cent, of butter fat), the price 

 of one pound of butter fat will be 66-f-4=16J cents, and 

 the amount due each patron is found by multiplying the 

 total weight of butter fat in his milk by this price. To 

 facilitate this calculation, so-called Relative- Value Tables 

 have been constructed, the use of which is explained 

 below (237). 



232. Third. If a creamery agrees to pay for butter fat, 

 say 1 \ cents per pound below the average market price 

 of butter each month, the price of one pound of butter 

 fat is found by averaging the market quotations and sub- 

 tracting 1 \ cents therefrom. If the four weekly market 

 prices were 17J, 17, 16J and 19 cents, the average of these 

 would be 17^ cents, and this less 1J gives 16 cents as the 

 price per pound of fat to be paid to the patrons; this 

 price is then used in calculating the dividends as in case 

 of first method (230). 



