no 



BUTTER-MAKIXG. 



Some manufacturers agree to make the butter for so many 

 cents per pound of butter (usually 3 or 4 cents). Occasionally 

 the creamery proprietor agrees to pay a final fixed sum for milk 

 delivered containing a definite amount of fat (usually 4%). 

 These two methods are not in use much at the present time, 

 although in the eastern part of the United States the method 

 of paying the operator so much per pound of butter-fat manu- 

 factured is quite common. 





Fig. 65. — Jeinsen creamery, Bamten Province, Hamburg, Germany. 

 (Creamery Journal.) 



The two methods most conmionly used, especially in the 

 central "West, are as follows: 



(1) Pay so much per pound of butter-fat based upon some 

 standard market price, such as Elgin or New York. The 

 amount paid now by the central plants for butter-fat is usually 

 2 or .3 cents per pound below "New York Extras," and the 

 company pays all freight or express charges. 



(2) Pay per pound of fat based upon the net income of the 

 creamery. 



