TESTING DAIRY PRODUCTS BY THE BABCOCK TEST. 89 



credited to any one patron shows the number of pounds of 

 cream he has furnished, and the per cent of fat found in his com- 

 posite sample shows the average per cent of fat in his cream for 

 that month. Then the product of the number of pounds of 

 cream furnished multiplied by the per cent of fat it contains 

 will be the number of pounds of butter fat he has supplied. The 

 money value of the cream will be the product of the number of 

 pounds of butter fat multiplied by the price per pound. For 

 example, suppose A furnishes 350 pounds of cream for the 

 month. His composite sample tests 18 per cent fat and the 

 price paid for fat is 23 cents. Then Awill receive 35oX-i8X-23 

 =$14.49 f° r ms month's cream. 



Pay for fat and not butter. From the preceding calculations 

 we see that when a price is fixed for butter fat, finding the value 

 of a patron's cream is a very simple process, easily understood, 

 and for this reason recommends itself to every one. It is much 

 simpler than the common practice of calculating the fat over 

 into butter, for that has to be done for every patron in the 

 creamer}', while the price for butter fat is calculated but once 

 for all the patrons for any one month and can be used as a com- 

 mon factor in calculating the value of each man's cream. 



How to fix the price of butter fat. In a co-operative creamery 

 this is as simple a matter, when the cream is bought by the test, 

 as it is to fix the price of butter. The manager learns from his 

 books the gross income from sales of butter and cream for the 

 month and deducts therefrom the expense of the factory to find 

 the amount of net profits to divide among the patrons. He also 

 has a record of the number of pounds of butter fat received. 

 To find the price per pound to be paid patrons, he simply 

 divides the number of dollars to be paid by the number of 

 pounds of butter fat furnished. For example, suppose the fac- 

 tory has $330 to divide among its patrons for one month's divi- 

 dends for which it has received 1,500 pounds -of butter fat, then 

 $330.00-^ 1, 500=$0.22, the price of butter fat for that month. 



It sometimes becomes necessary, especially when cream is 

 bought from the patrons and the creamery is non co-operative, 

 to value it on a basis of the market price of commercial butter. 

 Hardly two lots of butter will contain the same amount of fat. so 

 a fair average percentage must be taken. A really good butter 



