
New York AGRICULTURAL EXPERIMENT STATION. 363 
course, in our farm dairies, the variations in composition of 
milk are not extreme, though they are sufficient to be of practical 
importance and to affect the method of paying for milk. We do 
not often find the milk of cheese-factory dairies averaging more 
than 1 per cent. apart in fat. Those who have herds of cows 
_bred to produce milk rich in fat refuse to pool their milk with 
that of the ordinary dairy and receive equal pay per 100 pounds 
of milk. 
