PRODUCTION AND DISTRIBUTION 157 



proportion to the butterfat they supplied. Thus, if 232 pounds of 

 butter were made during a given time from 200 pounds of butter- 

 fat, and the butter sold at 25 cents a pound, the butter fetched 

 $58.00. Subtracting from this 4 cents a pound for making gives 

 $48.72 to be divided among the patrons according to the amount 

 of butter-fat each supplied. 48.72 divided by 200 gives us 24.35 

 cents as the price to be paid each patron for each pound of fat sup- 

 plied in his milk or cream. The following correction should, how- 

 ever, be made: 



The milk patron is paid for all the butterfat in his milk brought 

 to the creamery while the cream patron is not, as part of the butter- 

 fat in his milk remains at the farm in the skim milk. Besides, he 

 saves the creamery the expense of skimming the milk. Therefore, 

 in calculating the amount of fat supplied the creamery by its patrons 

 the cream patron should be credited not only with the fat actually 

 present in his cream, but to it is added 3 per cent, of its total to 

 put him on the same basis as the milk patron. (The 0.12 fat lost 

 in the skim milk from hand separators equals about 3 per cent, of 

 total fat in the whole milk.) 



Thus, supposing four patrons supplied the 200 pounds of fat,, 

 as follows: 



Corrected Weight 

 Fat. of Fat. 



Milk patron 32.5 lbs. 32.5 lbs. 



45-5 lbs. 45-5 lbs. 



Cream " 62 X .03=63.8 63.8 



" 60 X .03=61.8 61.8 



200 lbs. 208.6 lbs. 



We correct the weight of fat supplied by the cream patrons,, 

 as above, and divide the price the butterfat brought ($48.70) by 

 the corrected weight of the fat (203.6 lbs.), which gives 23.92 

 cents. This is the price per pound of butterfat to pay the patron of 

 the creamery according to the corrected weights of fat in the last: 

 column above. 



