254 MODERN BUTTER MAKING. 



when all conditions are exactly the same there is 

 always a little; difference in the fat content of the 

 cri'am. With some kinds of separators this varia- 

 tion in fat content is not nearly so great as with, 

 others, but the variation is always great enough to 

 make it impossible to go by guess work and thereby 

 incur losses which might bo avoided by a little math- 

 ematical calculation. When once the general milk 

 dealer becomes conscious of the fact that his com- 

 petitor, by adopting the Babcock test, a method of 

 standardization, and up-to-date dairy machinery 

 makes greater profits in his line of work, he will not 

 fail to learn and adopt methods which will put him 

 on the same basis as his neighbor. Where milk and 

 cream are bought only on the. butter fat basis, they 

 certainly must be sold on the same basis in order 

 to avoid losses to the dealer, or cheating the con- 

 sumers. 



44. The extent to which losses may be incurred 

 by buying on the butter fat basis and selling by 

 weight or measure may readily be seen by the fol- 

 lowing : A milk and cream establishment receives 

 about 20,000 pounds of milk per day, testing 4.5 per 

 cent of butter fat. This milk, at an average price 

 of 20c per pound of butter fat, would cost $180, 

 figured as follows. 20,000 pounds of 4.5 per cent-f- 

 ] 00=9(10 lbs. of butter fat, which, at 20c, would be 

 .filSO. One-half of this 20,000 pounds of milk is sold 

 as milk. Under contract the milk should contain 

 3.8 per cent of butter fat; but when sold containing 

 4.5 per cent instead of ^18 per cent the loss sustained 

 by the dealer would be 4.5 per cent — 3.8 or .7 per 



