MAES' E STATE COLLEGE 



In regard to making the test when cream bought by the inch, 

 it can be said that it makes no difference whether the steam is 

 bought by the inch, gallon, or pound. If, according to the com- 

 mon practice in this State, the cream is measured as it stands on 

 the milk in the can, all that is necessary is to draw the cream off 

 into another can or pail of the proper diameter and make a second 

 measurement in order to know how much milk has been drawn 

 with it. The sample is taken from the thoroughly mixed cream 

 after it is drawn off and having the two measurements the calcu- 

 lations is very simple. 



If the cream measured 8 inches in the can and 10 inches after 

 being drawn off with some skim milk and tested 20 fat, then to 

 find the per cent, of fat in the cream before any milk was mixed 

 with it we have the simple proportion 8 :1C : :20 :x. 



X in this case equals 25 per cent. 



If a patron of a creamery furnished 100 inches of cream for a 

 week that tested as above, then he would be entitled to 25 units of 

 butter fat. 



Some creameries draw the cream off into a collector's pail 

 before measuring, while others buy it by the gallon. With these 

 methods a second measurement is not necessary when the sample 

 is taken for the test 



Some creameries are co-operative and the butter receipts are 

 divided among its patrons. In such cases the test can be used 

 equally well for a proper division of the proceeds. Suppose A. 

 B. and C. are patrons and 



A : irnishad 100 in. cream, testing 20% = 20 units. 

 B " 200 " '• " 25% = 50 " 



C 500 " " ;i 1£% = 9Q " 



Total, 160 •• 



From this cream 380 lbs. of butter are made. 



Then A's share is 2-16 of 3S0 lbs., = 47^ lbs. 

 B's " 5-16 4 - 3S0 •■ = llfil ' 



Cs « t-16 '• 3S0 " =213| - 



