New YorkK AGRICULTURAL EXPERIMENT STATION. 203 
(4) This method promotes improvement in the character of milk 
production. This is not merely a theoretical statement, but has been 
proved to be true im practice. It offers an inducement to each 
dairyman to improve the composition of his milk. 
(5) Improvement in the character of dairy animals and in the 
consequent yield and composition of milk means economy of pro- 
duction and increase of profit. Cheese-solids in rich milk can be pro- 
duced at less cost than in poor milk. 
(6) This method awakens interest. in the subject of milk pro- 
duction, stimulates a desire for further knowledge and tends te 
place the production and care of milk on a higher plane of intel- 
ligence. 
PAYING FOR MILK ON THE BASIS OF CHEESE YIELDS AND RELATIVE 
VALUE OF CHEESE-SOLIDS. 
In the twelfth annual report of the Wisconsin experiment station 
(pp. 114-119), Dr. Babcock has worked out a system of payment 
by which the yield of cheese and composition are both taken inte 
consideration. The principles embodied in this method have not 
received the general attention deserved. He says: “Jt is nof 
sufficient for a system to give the true yield from each patron's milk, 
for this makes skim-milk cheese equally valuable with that from 
the richest milk. The perfect system of making dividends 1 
cheese-factories must include, not only the amount, but also the 
relative values of fat and the other cheese-producing solids; with 
such a system each patron will receive his just proportion whether 
he brings skim-milk, watered milk or cream.’ His proposed 
method gives to milk-fat a value of 6.6, as compared with a value of 
1.0 for the cheese-solids not fat. A table is worked out, based on 
yield of cheese and relative value of cheese-solids for milks con- 
taining different percentages of fat from 2 to 6. Values are given 
which can be used directly in the same manner as the percentages of 
fat are used in case of the fat basis. The only additional labor re- 
quired is to apply the lactometer to each milk and take the reading. 
He says, further: “ This modification would give to each patron 
the same amount of money which he would obtain if his milk were 
manufactured by itself. In this respect it differs widely from those 
modifications of the relative-value plan which aim to make diwit- 
dends in proportion to the pounds of cheese which each milk wilt 
produce, leaving out entirely the quality of the cheese.” The fol- 
lowing illustration shows the application of this method: 
