STANDARDIZATION OF CREAM. 255 



cent, or 70 lbs. of butter fat. Seventy pounds of 

 butter fat at 20c a pound equals $14 loss each day 

 on 10,000 lbs. of milk. 



45. The other 10,000 lbs. of milk is separated and 

 sold in the form of cream at 20c a quart. The sepa- 

 rator is adjusted so as to skim cream testing 20 per 

 cent, but instead of skimming a 20 per cent cream, 

 it skims a cream which tests 22 per cent. The loss 

 in this case at 20c a quart would be as follows : The 

 total fat in the cream is 450 lbs. 450-^20 per cent X 

 100=2,250 lbs. of 20 per cent cream. The number 

 of pounds of 22 per cent cream would be 450-^-22X 

 100, or 2,04.5. The difference would be 2,250—2,045 

 or 205 lbs. of cream. This would equal about 96 

 quarts, which, at 20c a quart, amounts to $19.20. 

 The loss per day is — on the milk $14, on the cream, 

 $19.20, making a total loss of $33.20. On 300 work- 

 ing days per year this would amount to a loss of 

 $9,960. 



)Suppose such a sized plant employs 15 men at an 

 average wage of $60 per month. These losses alone 

 would practically pay all but one of these men. 



Before actually figuring it out the variation in the 

 fat (content seems unimportant, but the above calcu- 

 lation shows that it amounts to rather a snug sum 

 in a year. And in 20 years it would amount to 

 $199,200 — a handsome sum, indeed, and enough to 

 make even two partners feel comfortable and look 

 cheerfully toward coming old age. 



This illustration bears out the statement that great 

 losses can be incurred by buying milk on the basis 

 of the butter fat content and selling by weight or 



