FORMS OF SELLING 359 



or count given to each and essentially or approximately how 

 butter of the four recognized grades would score. The flavor is 

 most important, yet the body may be " weak " or " crumbly" ; 

 the color a little " wavy " ; the salt too light or " undissolved," 

 or the package " untidy " or damaged. 



Score Cards Market Classes and Scores 



Points Full Score Choice Extra Firsts Seconds 



Flavor 45 41 39 37 35.5 



Body 25 25 25 24 23.5 



Color 15 15 14.5 14.5 14 



Salt 10 10 9.5 9,5 9.5 



Package 5 5 5 5 4.5 



Total Score 100 96 93 90 87 



Price (Illustrative) 35c 34c 31c 28c 



Forms of Selling — In what foi-m it is preferable to sell the 

 product of the dairy will naturally be settled in many or most 

 places by local circumstances. Yet some producers are so located 

 that the product may be sold as market milk, as sweet cream, or 

 as butter fat contained in cream. If butter fat is worth 30 

 cents per pound, how will the sale of sweet 20 per cent cream at 

 60 cents per gallon compare with it ? If we assume a dairy of 

 twenty cows yielding 25 pounds per day per cow or 500 pounds 

 of 3.6 per cent milk we shall have 18 pounds (500 X -036 = 18) 

 fat, which at 30 cents per pound is worth $5.40. If this be sold 

 in the form of 30 per cent cream there will be 60 pounds of such 

 cream and 440 pounds of skim milk, which, at 40 cents per hun- 

 dred, has a value of $1.76, making a total of $7.16. 



The 500 pounds of 3.6 per cent milk will produce 90 poimds 

 of 20 per cent cream. 



Pounds Milk : pounds cream : : per cent cream : per cent milk 

 500 : X ■■ 20 : 3.6 



Since 20 per cent cream weighs 8.44 pounds per gallon there 

 will be 10.66 gallons of cream, which at 60 cents per gallon will 

 be worth $6.40. The skim milk remaining (500 pounds milk 

 minus 90 pounds cream equals 410 pounds skim milk) is worth 

 about 40 cents per hundred or $1.6-4, This brings the total 



