146 CHEESE AND CHEESE-MAKING 



yield butter at the rate of one pound per 17^ Ibs. 

 of milk, instead of one pound to 2^ gallons, as 

 is now the case in the best factories. In Ireland 

 the cost of production based upon the general 

 working expenses is about 10 per cent., or id. 

 per pound when butter is at lod. ; but in the 

 respective factories this figure may slightly 

 differ for several reasons. Taking the factories 

 working in 1894 as an example, it is found that 

 the value of the butter produced varied from an 

 average of 9-63^. to ir6od. per pound, while the 

 cost of the milk varied from $d. to 3*83^. ; and 

 still further, the yield of the butter produced 

 from the milk varied from 5-82 oz. to 678 ozs. 

 to the gallon. Thus, then, the cost of production 

 depends upon the quality of the milk, the price 

 paid per gallon, and the market value of the 

 butter, as well as upon the actual amount of the 

 working expenses, such as wages, packages, 

 machinery, wear and tear, carriage, and 

 management. 



We have already referred to the fact that 

 cream has been paid for by the inch. It is now 

 generally recognized that milk should be paid 



