278 REPORT OF THE CHEMIST OF THE 
of carelessness and inefficiency against operators of the Babcock 
test; for it was undoubtedly true to some extent that cheese-makers 
attempted to employ the method who had not been properly in- 
structed in its use nor acquired the requisite accuracy of manipula- 
tion. ‘There was at one time a strong disposition to over-empha- 
size the extreme simplicity of the Babcock test and to lose sight 
of the fact that even so simple a method requires careful atten- 
tion to every detail and that certain precautions must be strictly 
observed. It was also true that some manufacturers became care- 
less and put on the market glassware that was inaccurate. This 
difficulty has been effectively overcome in most of the prominent 
dairy states by an official testing of all graduated glassware used 
in the Babcock test, before it is placed on sale. The charge that, 
in some cases, cheese-makers have wrongly manipulated the test 
in the interests of favored patrons, has some foundation. Such 
an abuse constitutes no real basis of objection to the method of 
paying for milk on the fat basis, because no method can be devised 
which cannot be similarly abused. Such a practice is indulged 
in at great risk, because it is not difficult of detection. Moreover, 
the possibility of such abuse is effectively and easily overcome by 
having a committee of patrons supervise all testing of milk. 
(3) Many cheese-makers object to the added work involved, 
even when paid for it. An unwilling cheese-maker can easily in- 
fluence patrons against the method. 
(4) Another cause for the discarding of the fat nage in many 
cases was the confusion introduced by proposing some modification 
of the method in the interest of the producer of poorer milk, a 
point which we will consider more fully later. 
The subject has been discussed in many of its aspects in two 
bulletins of this Station, No. 68 (March, 1894) and No. 110 (Oc- 
tober, 1896). These bulletins have been out of print for some 
years. New phases of the question have arisen, which have awak- 
ened inquiries among those interested in cheese-making. It has, 
therefore, seemed desirable that the whole subject should be pre- 
sented anew. 
SOME FUNDAMENTAL CONSIDERATIONS. 
Before discussing in detail the various methods which have been 
proposed for the purpose of paying for milk at cheese-factories, 
we will present some fttndamental considerations, which form an 
