19O9 MILK COMMISSION. 97 



ber 1st. Last season I received a monthly statement from 9 of the factories in my 

 section and I found that the makers could and did make 2.6 of a pound of cheese 

 for every pound of fat in the milk for the months of May and October, although 

 the milk tested 3.4 in May and 4.1 in October, and those 9 factories lost in the 

 other four months' over $2,000 by not being able to make 2.6 of a pound of cheese 

 per pound of fat in the milk. 



"August 7th milk received, 12,252 Ibs.; cheese made, 1,064 Ibs.; an average 

 of 11.51 Ibs. milk to make a pound of cheese. The milk arrived at the factory at 83 

 degrees temperature and had a lactometer reading of 31.5 at 60 degrees and con- 

 tained 3.5 per cent, of fat. August 10th I visited factory and asked patrons to 

 deliver their milk the next morning in a good cool condition. August llth milk 

 received, 12,711 Ibs. ; cheese made, 1,170 Ibs. ; or an average of 10.86 Ibs. of milk 

 for a pound of cheese, or 14 Ibs. cheese over, making 2.6 of a pound for every pound 

 of fat in the milk, and making a gain of 67 Ibs. cheese on the one day's make, or 

 at the selling price at that date, of $7.71. 



"Now what have we lost in these 42 factories this season? Had we made 2.6 

 of a pound of cheese for every pound of fat in the milk, we would have made 96,- 

 356 Ibs. more cheese, which is worth at the selling price, $10,850.54." 



4 M. c. 



