MILK-PLANT OPERATION. 

 Table 13. — Men employedin plants in different cities. 



39 



Location of plant. 



Buffalo 



Milwaukee 



Minneapolis and St. Paul 



Cleveland and Akron 



Baltimore 



Philadelphia 



Washington .-. . 



Boston 



Pittsburgh 



Detroit 



Seattle 



Spokane and Butte 



Portland, Oreg 



Los Angeles and San Francisco . 



Average 

 number 



routes 

 per 



route 

 foreman. 



7.0 

 12. 2 



9. a 

 <4..5 



7.5 



7.0 



6.3 



fi. 1 

 10.2 



9.-3 

 10.0 

 M. 1 



7.6 



Average 



number 



routes 



per 



office 



clerk. 



6. .5 

 6.3 

 7.9 

 4.5 

 6.4 

 7.0 

 3.0 

 4.3 

 3.9 

 6.4 

 4.7 

 2.5 

 6..S 

 5.9 



Average 

 number 

 routes 



per 

 stable- 

 man. 2 



7.0 

 6.3 



7.5 

 5.0 

 9.7 

 7.3 

 4.6 

 .5.1 



10.1 

 8.6 



10.0 



Average 

 number 

 gallons 

 handled 

 per milk 

 handlpr.3 



12.5 

 212 

 204 

 167 

 186 

 216 

 171 

 288 

 317 

 271 

 200 

 123 

 140 

 277 



Average 



number 



routes 



per 



milk 



handler.' 



1.8 

 2.1 

 2.0 

 1.5 

 2.3 

 1.7 

 1.7 

 1.5 

 2.1 

 2.0 

 1.8 

 1.4 

 2.1 

 2.0 



1 According to data collected in 1916-17. 



* As a general rule, horses and wagons arc use 1 fnr rclail milk delivery, and (hcse figures indicate the 

 number of men required to take care of the horses. 



" Under this heading are included all men in the plant whose work deals with the milk department, 

 including engineers and flrcmon. 



* Includes collectors and solicitors. 



SYSTEMS OF BUYING MILK. 



A few years ago by far the larger part of the milk handled by city 

 dealers was bought from producers on the basis of the measure, 

 that is, the can or the gallon. Dealers as well as producers have come 

 to recognize the inaccuracy of this system and its unfairness, both to 

 the buyers and to the farmers, so that in recent years the tendency 

 has been to abandon it and adopt systems that are more nearly 

 equitable and at the same time practicable. 



The following bases are those in common use: 



By the quart or gallon. 



By the can, the size of the can varyin? from 8\ to 10 quarts or more. 

 . By the can or the gallon, ^\dth a minimum standard for buttcrfat and a dclinite 

 premium per gallon for each one-tenth per cent butterfat above standard. 



A certain price per point butterfat per gallon. 



Same as third way stated above, but with addition of a minimum standard for 

 dairy farm score, and premium for extra points in this score. 



By the can, the can of milk being re(]uired to come up to a standard weight. 



By the gallon, the number of gallons being determined by dividing the weight by 8.6. 



By weight, which is determined by the number of cans, each can being supposed to 

 hold a certain quantity of milk by weight. 



By weight, the milk being weighed at receiving station or at city plant. The milk 

 is usually dumped into a tank for weighing. In some cases it is weighed in the cans 

 and the weight of cans (tare) is deducted from the total weight of cans and milk. 



On the weight basis, with a minimum standard for butterfat and a premium for extra 

 points. Sometimes the butterfat standard is cstalilished and additions or deductions 

 are made for each one-tenth per cent aliove or below it. In some ca.ses the premium 

 is paid only for milk of three-tenths per cent or more above the standard, while the 

 deductions begin at one-tenth per cent behnv. 



A certain jirice per 100 pounds as base i>rice, the base price being fixed differently 

 for each month in accordance with the axerage butterfat content of the milk in that 

 month, as shown by the experience of previous years: and a variation in the price jier 

 100 pounds of from 4 to 8 cents for ever>' one-tenth per cent butterfat above or below 

 the standard butterfat content for that month. If milk is below 2.8 per cent butter- 

 fat, only its butterfat is jiaid for. If any milk contains less than 8.5 per cent solids- 

 not-fat, a suitable deduction is made. The price allowetl per point butterfat is usually 

 higher in winter than in summer. 



