New YorK AGRICULTURAL EXPERIMENT STATION. 289 
You cannot afford the use of rosewood or mahogany for fuel, not 
because they have less heat-producing power than maple or birch, 
but because they command a higher price for piano cases or other 
articles of furniture. The general public esteems butter-fat more 
highly than casein and are willing to pay a much higher price for 
it. It is folly to stand in your own light and argue that this is 
inconsistent.” 
These arguments of Dr. Babcock are based on general economic. 
truths which hold good to-day as fully as when they were stated 
by him. They are facts which sould be kept in mind when consider- 
ing the relation of composition of cheese to commercial quality or 
market value. In the 12th annual report of the Wisconsin experi- 
ment station (p. 115), Dr. Babcock also says: 
“It is a well-established fact that rich milk gives a better quality 
of cheese which commands a higher price than that from poor 
milk,” 
We add also the following quotation from an address given be- 
fore the Wisconsin cheesemakers’ convention at Milwaukee, in 1907, 
by Prof. E. H. Farrington, dairy husbandman at the Wisconsin 
experiment station: “It will be seen that the richer the milk, the 
better the price per pound of cheese made from it. I am occa- 
sionally asked if 100 pounds of milk testing 6 per ct. of fat will 
make twice as much cheese as 100 pounds of milk testing 3 per ct. 
of fat. The answer to this question is briefly that the cheese made 
from the richer milk is of much better quality and worth a higher 
price per pound than that made from the thinner milk, and this will 
help balance any difference in yield. The influence of the richness 
of milk on the quality of. cheese is something that should not be lost 
sight of in considering the question of paying for milk at a cheese- 
factory by the Babcock test.” 
DIFFERENT METHODS OF PAYING FOR MILK AT 
CHEESE-BAGTORIES. 
In the history of the cheese-making industry, we can distinguish 
in the order of their appearance, five methods which have been pro- 
posed for the purpose of paying for milk at cheese-factories: 
(1) Weight of milk. 
(2) Amount of fat in milk. 
(3) Relative values of fat and other cheese-solids based on yield 
and composition of cheese. 
