DAIRYING 31 



made with a buyer except on the basis of the net weight of 

 butter contained in each tub or package as determined by the 

 weights obtained when each tub is filled at the factory. It is 

 possible that oi.e-half pound or so on each 60-pound tub of 

 butter should be allowed for shrinkage in weight, but the net 

 weight of butter in each tub should be known and the butter 

 paid for on the basis of the net weights of all the tubs of butter 

 in each lot sold. 



583. A creamery can often afford to sell, its butter at a 

 lower prict per pound on the basis of honest weights than at 

 a higher price per pound with no agreement as to weights. The 

 net amount of money received for the butter churned at the 

 creamery and for which the patrons should be paid according 

 to the butter fat delivered in milk and cream is much more 

 important than an offer of one-half cent or more above the 

 market quotations for the butter f. o. b. the factory shipping 

 station. The price per pound is of some importance, but payment 



x for the actual number of pounds of butter delivered is of much 

 greater importance. 



584. In order to get accurate weights of the butter shipped 

 from a creamery the tubs should be paraffined then weighed with 

 cover, and this empty weight marked on the side of the tub. 

 After the tub is filled with butter and the cover nailed on, 

 the gross weight may be marked on the side of the tub ; the 

 difference between the 'two weights will show the net weight 

 of butter in the tub. If the net weight is then reduced one-half 

 pound per 60 pound tub this reduction, together with the cost 

 of the tub, amounts to more than one-half cent per pound of 

 butter in the tub, so that instead of receiving 25 cents per 

 pound for the butter as stated in the invoice the creamery will 

 actually receive something less than 24*/ cents per pound of 

 butter, assuming that it was sold at the market price, which 

 happened to be 25 cents at the time. A statement of the net 

 and the gross weights should be sent with each shipment of 

 butter to market and if the creamery is sure of its weights and 

 the buyer complains of any shipment that the weights do not 

 "hold out" such a shipment should be transferred to another 



