APPENDIX 
Set of questions illustrating use of the tables in the appendix of 
Farrington & Woll. 
1. How many pounds of fat are there in 17,839 pounds of milk testing 
3.65%? In 4,327 pounds of milk testing 4.35%? (Table VIII.) 
2. How many pounds of fat are there in 1,378 pounds of cream testing 
29%? In 3,967 pounds of cream testing 47%? (Table VIII.) 
3. If butter fat is worth 24^ cents per pound, what would 1,700 pounds 
be worth? (Table IX.) 
4. If butter fat is worth 47c per pound, what would 900 pounds be 
worth? (Table IX.) Show method. 
5. If butter fat is worth 21 \ cents per pound, what would 729 pounds be 
worth? (Table IX.) Show method. 
6. If butter fat is worth 35 cents per pound, what would 387 pounds be 
worth? (Table IX.) Show method. 
7. How many pounds of butter may be expected from 19,837 pounds of 
milk testing 3.9 %? From 43,756 pounds of milk testing 4.7 %? 
(Table XI.) 
8. If the per cent over-run is 19, how many pounds of butter may be 
obtained from 100 pounds of 4.7% milk? From 100 pounds of 3.9% 
milk? (Table XII.) 
9. If the fat content of 100 pounds of milk is 3.9% and the lactometer 
reading is 33, what may be the yield of cheese? (Table XIII.) 
10. How many pounds of cheese may be expected from 9,800 pounds of 
milk testing 3.7% fat and having a lactometer reading of 31? (Table 
XIII.) 
11. How much do 15 gallons of 37% cream weigh? If a container would 
hold 97 pounds of water, how many pounds of 48% cream would it 
hold? (Table XVI.) 
12. If a lactometer gave a reading of 31 at 57° F. what would be the cor¬ 
rect reading? If the reading were 29 at 69° F. what would be the cor¬ 
rect reading? (Table V.) 
13. If a sample of milk testing 3.4% fat gave a lactometer reading of 31, 
what per cent solids not fat would it contain? If the test had been 5.5 % 
and the lactometer reading 33, what per cent solids not fat would it 
contain? (Table VI.) 
14. If the reading on the New York Board of Health Lactometer were 
108, what would this equal on the Quevene? What would 29 equal on 
the N. Y. Board of Health? (Table III.) 
15. What is the legal standard for cream in Oregon? In North Dakota? 
(Table II.) 
16. What is the difference in composition between salted and unsalted 
butter? (Table I.) 
