116 BUTTER-MAKING. 



TREASURER'S REPORT. 



To the Stockholders of the Creamery Company: Your 



Treasurer herewith submits the following report: 



Statement op Cash Received and Disbursed. 

 Receipts. Disbursements. 



Total Total 



Respectfully submitted, , Treasurer. 



, Cashier of Bank. 



REPORT OF AUDITING COMMITTEE. 



To the Stockholders of the Creamery Company : 



We, the undersigned, appointed by your Board of Directors to examine 

 and audit the Books, Accounts, and ^'ouchers of the Secretary and Treas- 

 urer of the Creamery Company for the year 190.. ., hereby 



certify that we have carefully examined the same and compared them with 

 the abo\e reports of said officers, and find them correct. 



In witness whereof we have hereunto set our hands at , Iowa, 



this .... day of a.d., 190. . .. 



Auditing Committee. 



Paying for Fat in Cream Compared with Paying for Fat in 

 Milk. — It is evident tliat wlien patrons deliver fat in the form 

 of milk the creamery operator sustains a loss in the skimmed 

 milk, while if the fat is delivered in the form of cream, no 

 fat is lost in the skim-milk at the creamery, and consequently 

 the cream patron should receive more per pound of fat delivered 

 than the whole-milk patron, providing the quality of the fat 

 in the cream is as good as that in the form of milk. The butter- 

 maker should obtain a larger overrun from the fat of the cream 

 than he does from the fat of the milk. The amount which 

 the patrons should be paid for fat, delivered in the form of 

 cream, depends upon the thoroughness of skimming. If 

 1000 pounds of milk testing 4% 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 1 pound of butter, worth 

 about 20 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 half a cent 



