CREAMERIES AND FACTORIES 149 



sible, unless the milk is separately handled, to 

 ascertain the exact amount of butter produced 

 by each of the contributors of milk, every 

 sample is tested by such a machine as the Bab- 

 cock Tester, and the quantity of fat present 

 ascertained. Supposing A has produced 3000 

 pounds of milk containing 4 per cent, of fat, and 

 B 4000 pounds containing 4! per cent, A will 

 have produced 120 Ibs. of fat and B i8o.lbs., or 

 300 Ibs. in all. It follows, therefore, that when 

 the money value of the butter produced, after 

 deducting the cost of manufacture, is^distributed, 

 B will receive exactly two-thirds as much as A, 

 B's larger cheque being entirely owing to the 

 fact that his milk was richer, and had produced 

 more butter. 



We are bound to remember that excellent as 

 factory butter and cheese are, as compared with 

 the average farm-house samples, there can be no 

 question about the fact that the finest sample 

 made by a skilled maker from milk which has 

 been produced under his own supervision is 

 superior to any sample produced in a factory 

 which is necessarily obtained from mixed milk, 



