New YORK AGRICULTURAL EXPERIMENT STATION. 295 
The dividends are made in the following manner under this 
method, using the illustration already given (p. 291) for milks con- 
taining 3 and 4 per ct. of fat. The receipts from sale of cheese are 
189 cents. Instead of one patron receiving three-sevenths and the 
other four-sevenths of this amount, one receives five-elevenths and 
the other six-elevenths, as shown thus: 
Ae pepe a 
4+2—=6 (6-11) 
7+4=I11 
The results, compared with those of the fat basis, are as follows 
for this particular illustration: 
TABLE XII.— CoMPARISON OF DIVIDENDS ON Fat Basis ANp “Fat + 2” 
BASIS, 
—_CCOCOCOC_OC_C_C_CC OO eeeeee————SeeEeEEEEEES= 

Fat Basis method Fat-plus-Two method 
at Cheese 
in 100 made Money Money Money Money 
Suaiis from 100 received received received received 
ne: milk pounds Divi- for each for each Divi- for each for each 
a of milk dend pound pound dend pound pound 
of of of of 
cheese milk-fat cheese milk-fat 
Lbs Lbs Cts Gis: (Cis: Cts Cts Cts 
3 8.30 81 9.76 ei) 86 10.36 28.7 
4 10.60 108 10.19 P46 103 9.72 PAD A 
This method is based on an attempt to approximate yield of 
cheese as a basis to use in paying for milk. It is supposed that 
the addition of 2 to the percentage of fat makes allowance for 
the casein of the milk, and, therefore, that milks which are low in 
fat will get such a proportion of casein as will balance the difference 
existing between milk poor in fat and milk rich in fat in respect to 
yield of cheese per pound of fat; and that, therefore, taking the 
casein into consideration along with the fat will give us a more ac- 
curate relation in regard to yield of cheese and percentage of fat in 
milk. This ought to be true and is true to a certain degree. So 
far as we do take casein into consideration, we get just that much 
nearer to the average of cheese yield, speaking of yield alone and 
not considering quality. 
