24 



MAINE STATE COLLEGE 



considerations the two facts that the milk and cream from differ- 

 ent breeds of animals is so greatly unlike, and that the animals 

 now found upon a farm are very likely to be either thoroughbreds 

 or grades of a single breed, make it imperative that we shall no 

 longer proceed upon the old assumption that milk is milk and 

 cream is cream. In response to a request from a gentleman in 

 this State interested in dairy matters, the cream produced by the 

 several Station animals has been measured in inches as well as in 

 pounds. This was done from March 2nd to Sept. 21st, of the 

 present, year. 



The quantity of cream in pounds, also in inches and the amount 

 of butter produced during that time are given below. 



Variation of Inches of Cream Required for One Pound of 

 Butter with Different Cows. 



Jansje 



Agnes 

 Smit. 



Nancy 

 Avon- 

 dale. 



Queen 

 Linda. 



Agnes. 



Ida. 



Pounds of cream. 

 Inches of cream . . 

 Pounds of butter. 



454 

 226| 

 95£ 



347 

 176* 



185 

 93 



37| 



Weight of an inch of cream 



Pounds of cream for each pound of 



butter 



Inches of cream for each pound of 



butter 



2 lbs. 



4.75 



2.36 



1.97 lbs. 

 4.17 

 2.12 



2 lbs. 



4.90 



2.46 



492 

 256f 

 107f 



1.92 lbs. 

 4.58 

 2.38 



748 



378| 



1844 



1.98 lbs. 



4.06 



2.05 



506 



2654 



132| 



1.91 lbs. 



3.90 



2.01 



We see that the same varying ratios exist between the inches of 

 cream and the pounds of butter as between the pounds of cream and 

 the pounds of butter, the inches of cream required in the sev- 

 eral cases to make one pound of butter varyiQg from 2.46 inches 

 to 2.01 inches. This demonstrates in terms that are familiar to 

 dairy-men how unjust may be the present system of paying for 

 cream. 



Cost of Milk, Milk Solids, Fat, Cream and Butter. 



The method of calculating the cost of the products from the 

 several animals are explained in the Report for 1889 on page 115. 

 In order that the figures may not be misunderstood, the -state- 

 ments referred to are repeated here. 



"In computing the cost of the production of these cows, the 

 food is alone considered. Moreover, the cost given for the butter 

 fat and butter, represents the whole value of the food, no allow- 

 ance being made for the other solids which are retained in the 

 waste products from butter making, and which are certainly 

 worth something. If there was a recognized market price for 



