IMPROVING QUAI.ITY OF MILK AND CREAM. 



(»;") 



prices to be paid i'ur butter i'at in milk or cream of various 

 grades. 



Enough difference should be made in price so that there 

 will be a strong incentive for each patron to furnish a high 

 scoring product. The following arrangement of prices for 

 butter fat in various grades of milk and cream has thus far 



Fig. 5.— Clean strainer throuKh which 200 pounds of clear 

 milk was poured by Patron " A." 



proved satisfactory: One cent extra per pound has been 

 paid patrons for butterfat in milk or cream scoring 95 

 points or over. The usual price per pound has been paid 

 patrons for butterfat in milk or cream scoring 90 and under 

 95 points. 



One cent less than the u.sual price per pound has been 



