110 BUTTER-MANING. 
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 47%). 
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. 
Fic. 65.—Jeinsen creamery, Barnten Province, Hamburg, Germany. 
(Creamery Journal.) 
The two methods most commonly 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. 
