290 MARKET DAIRYING 
average per cent of butter fat in the milk for the period 
during which the sample was gathered. 
The method of composite sampling employed by whole 
milk creameries is also used to some extent at hand sepa- 
rator creameries, but unless the cream is delivered in a 
fine, sweet condition, sufficiently accurate results cannot 
be obtained with this method. Usually hand separator 
cream is delivered in a more or less sour condition which 
does not permit of composite sampling. The fact that 
the deliveries of cream vary considerably in quantity and 
richness is a further reason why the composite method of 
testing cream is liable to lead to inaccurate results. 
WHERE BOTH MILK AND CREAM ARE RECEIVED. 
The calculation of dividends at creameries receiving both 
milk and cream differs from the method used where only 
milk or cream is received in that allowance must be made 
for the fat lost in the milk skimmed at the creamery. On 
an average 2 per cent of the total fat of milk is lost in the 
skimming process. Hence, if cream patrons are credited 
with all the fat they bring in the cream, it will be neces- 
sary to deduct 2 per cent of the fat brought in the milk 
by the whole milk patrons, which represents the amount 
carried home by them in the skimmed milk. 
Heretofore most creameries have equalized the pay- 
ment for milk and cream by increasing the butter fat 
from cream patrons by 2 per cent, which, so far as dol- 
lars and cents are concerned, will have the same effect 
as deducting 2 per cent from the fat delivered by whole 
milk patrons. The latter method, however, results in a 
greater overrun and therefore in a greater price per 
pound of butter fat. In order, therefore, to put cream- 
