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5-10 to 75-100 of 1 per cent. I believe, however, that 

 these estimates have reference to European work, for 

 1 know from my own observation that in a great many 

 cases the losses far exceed these estimates, in both 

 private dairy and creamery work, in fact 

 more than twice as much in many cases. 

 The average loss is very difficult, if not impossible, to 

 determine with any degree of accuracy, because the 

 variations are of daily occurrence, nearly as variable as 

 the wind or the temperature of the atmosphere. The 

 only way to arrive at any definite conclusion in this 

 respect is to appty the chemical oil test to every churn- 

 ing, making sure a fair average sample is taken for 

 the test. Without going into extreme cases this test 

 will show a loss of all the way from 50-100 of one 

 per cent, to three per cent., the waste being more in the 

 winter than in the summer. It is very difficult to con- 

 vince creamery men of such losses as these, and next to 

 useless to mention them to the average dairymen, yet 

 it is these daily leaks that, appearing small at first 

 sight, go to make up the great aggregate in the course 

 of a season or a year. Before the chemical oil test 

 was introduced no manufacturer of creamery butter 

 would listen for one minute to a proposition looking 

 to the saving of a part of the butter lost in the butter- 

 milk, owing to imperfect ripening; even now when the 

 testing of buttermilk is reduced to the minimum, not 

 only in expense, but also in time, the great difficulty is 

 to get the testing done; they would rather plod along in 

 ignorance and stand the loss, or make the other man 

 shoulder it, than take the trouble to investigate. I 

 have no doubt that this state of affairs will continue in 

 the majority of cases until competition actually drives 

 the occupant into a faithful examination of the losses 

 ni ripening cream. 



