148 CANADIAN DAIRYING. 



though it still places a slight premium on the milk fat. It 

 sncourages the production of good milk, and at the same time 

 does not discourage the majority of patrons who have aver- 

 age milk, and who are apt to envy those whose cows give a 

 small amount of rich milk, and who draw a large share of the 

 proceeds of cheese sales, when the money is divided on the 

 basis of the fat only." O. A. C. Report, 1898, p. 52. 



In addition to weighing and testing the milk and 

 cream delivered by each patron, it is important that 

 a concise and clear statement be furnished at the end 

 of each month. Tlyj following may be taken as a 

 guide for a whole milk creamery : 



Creamery 



19- 



Statement for month of 



Mr 



P.O. 



Lbs. milk received. 



Av. per cent. fat. 



Lbs. butter. 



Lbs. milk to one Ib. butter. 



Per cent, increase of butter over fat. 



Selling price of butter per Ib. 



Cost per 100 Ibs. for hauling. 



Net value. i Ib. butter. 



Net value i Ib. butter fat. 



Net value loo Ibs. milk. 



Total amount received for butter. 



Total cost of manufacturing. 



Lbs. butter taken out by patron value 



Net amount due patron. 



Secretary. 



