VALUE OF MILK AND ITS PRODUCTS 189 
Per Cent. of | When Milk 20% Cream 30% Cream Butter 
Fat in Milk sells at must sell at must sell at must sell at 
5c per quart | 25c per quart | 36c per quart | 50c per pound 
ak 6e “ Ble « “ 4Bo “ 60c “ “ 
i 8c “ce ‘ 42c oe “ 59c “ “ Bic “ “ 
10c “oo oo 58c “ “ 1be ae “ $1.06 “ o 
5e per quart | 22c per quart | 3lc per quart | 44c per pound 
6c “ce “ Qe “ “ 38c “se a Bde “ce ae 
4.0 8c “ “ 37c “ 6 50c “ “ 73¢ “ “ 
10c “ 46c “ 66e “ 8c “ 
5c per quart | 20c per quart | 28c per quart | 39c per pound 
6c “ Ye “ B4e “ 470 “ 
4.5 8e “ B2e “ 46c “ 65e “ 
10c “c “cc 4le “c “ 59c “oe “ 82c “ oe 
6c per quart | 18c per quart | 25c per quart | 35c per pound 
6c “ “ Qe a“ “ce 30c “ “ee 43c “ce “e 
5.0 Be “ 9c * “ 42c “ 59c ‘ “ 
10c ce ce 37c oe oe 53¢ “oe “oe 75¢ “ce it 4 
In calculating the above values, skim-milk and butter- 
milk have been rated at 30 cents per 100 pounds. 
The 
weight allowed per quart is as follows: Milk, 2.15 pounds ; 
20% cream, 2.1 pounds; and 30% cream, 2.0 pounds. 
The cost of handling and retailing these products, as well 
as the cost of making the butter, has not been considered. 
From the table it will be seen that when 3.5% milk sells 
at 5 cents per quart, 20% cream must sell at 25 cents per 
quart, 30% cream at 36 cents per quart, and butter at 50 
cents per pound, to yield equivalent returns. Similarly, 
when 5% milk sells at 5 cents per quart, 20% cream must 
sell at 18 cents per quart, 30% cream at 25 cents per 
quart, and butter at 35 cents per pound. 
The table emphasizes the importance of selling milk on 
the basis of its fat content. 
