166 MAIXE STATE COLLEGE. 



Paying for the Cream. — The majority of our creameries in this 

 State are co-operative and therefore the profits are divided among 

 the patrons in proportion to the amount of butter fat furnished. 

 With this class of creameries the simplest method of dividing 

 profits is as follows, and is best presented by an illustration : 



Suppose we have a creamery with A, B and C as patrons. 



A furnishes for one month 400 lbs. cream testing Sfj^ butter fat. 

 B " " " " 500 " " " l!% 



C " " " " 600 •' " " 15% 



Then A furnishes 400 x .20 = SO lbs. butter fat. 

 " B " 500 X -18 = 90 " 



" C " 600 X .15 = 90 " 



Total received, -260 " " " 



The net profits from the sale of butter and cream for the month 



are -570. 



Then A is entitled to ^i^ of S70 = ^iX.i&i^. 

 " B" " " /^ "§70 = $-24.23A. 



" C ■' " " #5'5 «' S70 = S-24.23A. 



In case the creamery is not co-operative and the proprietor 

 wishes to fix a price for the cream according to the market price 

 for butter, then all that is necessary is to fix the price for the but- 

 ter tat. Good creamery butter should on the average contain 83 

 per cent of butter fat. then if butter is 20 cents per pound, butter 

 fat would be worth 24,1 cents which is calculated by the following 

 proportion : 



S3 : 100 : : price of butter : price of butter fat. 

 S3 : 100 : : -20 cents : 24.1 cents. 



TVhen the cream is weighed and the per cent of butter fat deter- 

 mined the value of the cream is very easily calculated and the 

 process should be readily understood by everyone. The product 

 of the weight of the cream multiplied by the per cent of fat will be 

 the weight of the fat and this product multiplied by the price of fat 

 per pound will be the value of the cream. 



