METHODS OF PAYING PATRONS. 145 



piece. In hot weather a little more will have to be 

 added at the end of two weeks. Take from each 

 patron's delivery of milk or cream about one-half 

 fluid ounce, and place in the bottle. At the same 

 time give the bottle a rotary shake to mix the cream 

 with the milk. Keep the bottles corked by using 

 turned wooden corks. It may be necessary to put 

 the samples in a cool place in warm weather. When 

 testing these composite samples, first set them in 

 water at a temperature of about no degrees F., to 

 loosen the cream. Then mix thoroughly by pouring 

 from one vessel te> another. If the samples have 

 thickened, a small amount of potash in the form of 

 lye may be added. Before adding the sulphuric acid 

 the samples must be cooled to about 65 degrees F. 

 Then proceed with the test in the usual way. 



It will thus be seen that the value of milk or cream 

 for buttermaking depends upon the fat it contains, as 

 fat is the only constituent of importance which enters 

 into the manufacture of butter. In cheesemaking, 

 however, we have two constituents of the milk which 

 are of importance, therefore the methods of dividing 

 proceeds among the patrons of cheeseries is more 

 complicated. Three systems are now in use among 

 Canadian factorymen. These three systems are 

 briefly discussed in Bulletin 114 from the Ontario 

 Agricultural College as follows : 



" i. Paying according to the weight of milk regardless of its 

 quality. The principle of this plan is that all milk is of equal 

 value per 100 Ibs. for cheesemaking. It rests on a false 

 assumption, is unjust, and it tends to promote dishonesty. 



