276 REPORT OF THE CHEMIST OF THE 
be used with fat in making dividends without the cost of a casein 
test. Such a method considers only quantity and not quality of 
cheese but, apart from this fundamental weakness, possesses the 
following advantages: (a) It is preferable to the fat-and-casein 
method, in that no extra expense is required for making a casein 
test. (b) It 1s more fair than the “ fat plus two” method, since 
richer milk would be credited with more casein than poorer milk. 
(c) All temptation to water or skim milk would be wholly elimin- 
ated. (d') No additional labor is involved in making dividends, as 
compared with the milk-fat basis. 
I2. Suggestions to New York dairymen. (a) The exclusive use 
of the milk-fat basis is advised. (b) The distribution of dividends 
on the exclusive basis of weight of milk should be abandoned. (c) 
When it is impossible to introduce the simple milk-fat basis, some 
modification may be used such as described above in paragraphs 7, 
11, or 8, preference being in the order given. (d) The introduction 
of a casein test, in view of the absence of facts proving its practi- 
cability, is not advisable at present. 
INTRODUCTION. 
Methods of paying for milk at cheese-factories have been under 
more or less constant discussion for about twenty years. Shortly 
before the year 1890, some question was raised as to the fairness 
of paying for milk at cheese-factories by weight. Two factors 
worked against the realization of any practical results coming from 
such discussion: (1) Lack of knowledge regarding the relation of 
milk-constituents to yield and quality of cheese, and (2) the need 
of a practicable method for determining any of the cheegse-mak- 
ing constituents of milk. In 1890 Dr. Babcock furnished his method 
of determining fat in milk, and then the discussion soon centered 
about the use of fat in milk as a basis for paying for milk used 
in cheese-making. The application of the test in the case of butter- 
making was at once understood and utilized; but, in conection with 
cheese-making, it was known that two constituents are concerned, 
fat and casein, and the question was therefore more complicated 
than in the case of butter-making where only fat is concerned. 
During the years 1891 to 1895, a large amount of investigation was , 
carried on, especially at this Station, which resulted in giving us 
such a comprehensive and systematic knowledge of the relations 
of milk-constituents to cheese as had not been possible previously. 
In general, it was shown that, while the amount of fat in milk is 
