274 REPORT OF THE CHEMIST OF THE 
ment station, and by many others who are recognized as authori- 
ties on such questions. While a pound of fat in rich milk is equiva- 
lent to less cheese than in the case of milk poorer in fat, the cheese 
made from richer milk is enough better in quality to make up for 
the slight difference in yield. 
5. Paying for milk on basis of weight. Under this system, each 
patron receives the same amount of money for 100 pounds of milk. 
While this method possesses the advantage of convenience and sim- 
plicity, it is open to the following objections: (a) It is unfair te 
the producer of richer milk. (b) It discourages progress in the 
production of better milk. (c) It encourages the watering and 
skimming of milk. (d) All things considered, it is the poor- 
est possible method of paying for milk for cheese-making. 
6. Paying for milk on basis of milk-fat. On this basis, each pat- 
ron receives the same amount of money for each pound of fat in 
the milk delivered by him. This method is objected to by pro- 
ducers of milk that is low in fat mainly on the ground that the per- 
centage of fat in milk is not generally a strictly accurate measure 
of the amount of cheese made from 100 pounds of milk. Ob- 
jections other than this, so far as they are worthy of consideration, 
have been easily met. This system possesses the following ad- 
vantages: (a) The amount of fat in the milk offers a practi- 
cable and just basis for ascertaining the cheese-producing value 
of milk when we consider both quality and quantity. (b) This 
method eliminates all temptation to skim or water the milk. (c) It 
encourages improvement in the character of milk production, which 
results in economy of production and increased profit. (d) It tends 
to raise the production and care of milk to a higher plane of in- 
telligence. 
7. Paying for milk on basis of cheese yield and relative value 
of cheese-solids. This method was proposed by Dr. Babcock. It 
considers the yield of cheese from different milks and the compo- 
sition of the cheese-solids, allowing for fat a value of 6.6 as com- 
pared with a value of 1.0 for the cheese-solids other than fat. 
Values are worked out which give figures, to be used in making 
dividends, corresponding to varying percentages of fat in milk. The 
chief objection urged against this method is that it requires, in ad- 
dition to the fat test, a determination of the specific gravity by the 
Quevenne lactometer. It possesses the general advantages offered 
by the simple milk-fat basis. 
8. Paying for milk on the “ fat plus two” basis. By this method 
the percentage of fat is increased by two and the results used the 
