STRUCTURE AND ARRANGEMENT OF A LARGE DAIRY. 313 



are made. In the treatment of milk for the manufacture of fatty 

 cheeses, the idea is not excluded of taking the division of the pro- 

 ceeds according to the amount and the average percentage of fat of 

 the milk consignments. This procedure can be justified, in certain 

 cases at any rate, by the fact that the yield of cheese is not 

 dependent exclusively on the percentage of caseous matter in the 

 milk, and that it is not always proportional to the percentage of fat 

 in the milk; but that, for the most part, the milk richest in fat 

 yields the largest amount of cheese, and vice versa, and that in the 

 case of the percentage of caseous matter in the milk remaining the 

 same, the yield of cheese both in quality and quantity is greater, 

 the greater the percentage of fat. Indeed, there are kinds of cheeses 

 which turn out best if the amount of fat in proportion to caseous 

 matter does not exceed a certain amount, and in the preparation of 

 which, therefore, milk very rich in fat is scarcely much more valu- 

 able than milk of an average percentage of fat. In this case, it may 

 be doubted whether perchance a division of the proceeds simply 

 according to the quantity of the milk supplied by the individual 

 shareholders would not be best. The author is not aware whether 

 payment of inilk by weight and composition has been introduced 

 into dairy companies in which only fatty cheeses are made. 



In no case have reliable experiments, with regard to the influence 

 which a change in the composition of milk exercises on the yield of 

 fatty cheeses of different kinds, been made, and up to the present 

 time data are not available which permit of the further theoretical 

 consideration of the question. 



(2) Payment of Milk in Dairy Companies which have a Limited 

 Trade. By a limited trade we mean the case where the milk which 

 is delivered is made into butter, and where all the bye-products in 

 varying amount are sent to the shareholders. By this method it 

 was formerly attempted to divide the monthly proceeds, according 

 to the amount of milk, and the average percentage of fat of the 

 milk consignments. 



146. Structure and Arrangement of a Large Dairy. During the 

 last fifteen years, in the course of which a large number of dairy 

 companies and extensive agricultural enterprises have sprung into 

 existence, the arrangement of dairies in our several districts has 

 been materially improved. Not only has the necessity been demon- 

 strated for providing all these requirements which have shown 

 themselves in course of time to be important, but the opportunity 



