THE OVERRUN. 



247 



38. Table No. X., continuation of table No. IX. 

 Showing increase in lbs. and value at 25c per lb. 



TABLE X. 



ConthinaUon of Above Table No. IX. Showing Increase in 

 ll)s. and Value at 25 cents per lb. 



That great care should be exercised at cream buy- 

 ing stations is clearly shown in the foregoing tables. 

 The amount of butter fat bought should check up to 

 within 2 per cent of the amount found to be in the 

 cream when tested at the central station. When 

 cream is bought at a receiving station the overrun 

 is very likely to be from 2 per cent to 21/2 per cent, 

 or even 4 per cent less than when cream is delivered 

 directly to the creamery. 



39. Butter fat in milk plus one-sixth equals the 

 amount of butter made. 



The approximate amount of butter which can be 

 made from any given number of pounds of butter 

 fat is found by adding one-sixth of itself to the num- 

 ber of pounds of butter fat. This is true when but- 

 ter having about 82% per cent butter fat is made. 

 This was agreed upon by the Association of Ameri- 

 can Agricultural Colleges and Experiment Stations 

 at their ninth annual convention. 



