116 



MAINE STATE COLLEGE 



Cost of milk per pound 



€ost of milk per quart* 



Cost of milk solids per pound. 



Cost of fat per pound 



Cost of cream per pound 



Cost of cream per quart*..... 

 Cost of butter per pound 





a3 









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rC 

















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OJ 







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 1 







•- 



a> 



t*> 





s 



cS 



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. 



"o 



w 

 1 



a 

 o 

 > 

 < 



1 



T3 



a 



7 



0) 



>. 



r- 



0!1 



"S? 











c3 



3 



Si; 



1-5 



^ 



o* 



<^ 



cts. 



cts. 



cts. 



cts. 



.7326 



1.0068 



.9151 



.8674 



1.56 



2.16 



1.96 



1.86 



5.96 



7.97 



7.15 



5.87 



21.50 



28.68 



25.58 



16-94 



4.02 



5.94 



6.34 



3.76 



8.61 



12.73 



13.59 



8.06 



20.94 



30.40 



33.99 



15.72 



cts. 



1.411 



3.02 



9.08 



24.39 



6.09 



13.05 



24.35 



* The wine quart of 2 1-7 pounds. Cream really weighs slightly less. 



Fifteen months elapsed between the times at which Jansje 

 dropped her two calves since coming to the station, and as her 

 year's test includes the first twelve months of this time her pro- 

 duction was larger during that time though she had dropped a calf 

 three months earlier, as would ordinarily have been the case. It 

 is fair to expect that during her second year's trial she will pro- 

 duce less milk, and consequently at a greater cost. This will be 

 determined later. It is worthy of note that the pound cost of the 

 total milk solids differs less with the several cows than does the 

 cost of the milk, cream or butter. The writer ventures the sug- 

 gestion that the expense of producing milk will be found to de- 

 pend not so much upon the yield by volume as upon the amount 

 of dry matter it contains, other things being equal ; or in other 

 words, the milk that is worth least costs least. This is not strictly 

 true in the station trials, though it is indicated. 



The Relative Profits From Selling Milk, Cream or 

 Butter. 



The figures of the above table should be interesting to any 

 farmers or others who are questioning as to the relative profits 

 from selling milk, cream or butter, at the prices which they are able 

 to command. 



In the cases under consideration the amounts of milk, cream 

 and butter from each cow are known, and it is possible, conse- 



