144 CREA.AFERY CALCULATION 



be paid for fat, delivered in the form of cream, depends upon the 

 thoroughness of skimming. If looo pounds of milk testing 

 4 per cent fat were bought and skimmed, there would be a loss 

 of about .9 of a pound of fat during the skimming, which would 

 make about i pound of butter, worth about 30 cents. If bought 

 in the form of cream this loss would not be sustained. The 

 above loss during skimming, according to the figures mentioned, 

 would amount to about three-quarters of a cent per pound of 

 butter manufactured. The fat lost during the skimming process 

 would amount to about 2 per cent of the total fat. If the cream 

 fat be increased by 2 per cent, an approximate basis for paying 

 milk and cream patrons is obtained. 



This argument, however, will hold good only when the cream 

 is graded and paid for on a strictly quality basis. This is decid- 

 edly the exception, not the rule, at the present time. Milk, 

 however, is graded to a much larger extent. If it is seriously 

 off in flavor it is likely to be rejected; furthermore, it has to be 

 cooled promptly to prevent it from souring, and this holds fer- 

 mentations in check. Everything considered, we are quite 

 inclined to the ^^ew that the cream and milk patrons of a creamery 

 should — under present conditions at least — be placed on a par 

 as to the price paid them per pound of fat. 



