New YORK AGRICULTURAL EXPERIMENT STATION. 297 
ceives 86 cents. If the patron who produces milk with 4 per ct. of 
fat takes the normal milk to the factory, he receives on the “ fat- 
plus-two”’ basis 103 cents, as we have already seen. If he skims his 
milk as described above, he receives 86 cents, or 17 cents less; but 
he has, as an offset to this, one pound of milk-fat which he can sell 
for 25 cents to 30 cents. Therefore, he is the gainer by all that 
he can get for his pound of milk-fat over 17 cents. 
(5) This method, in opposition to the teachings of Robertson, 
Babcock, Farrington and many others, wholly ignores the fact that 
composition and quality vary with fat in milk and that cheese made 
from richer milk is of higher value. 
While these objections hold good, still the fat-plus-two ” method 
is unquestionably a great advance over the old weight-of-milk 
method. The most unfortunate feature about his method is the 
confusion which its introduction has caused among dairymen. In- 
stead of regarding it as a modification of the fat basis, dairymen 
have, in many cases, thought that the whole principle of paying for 
milk by any other method than the weight-of-milk system was under 
suspicion. Dairymen do not yet understand the details of different 
methods clearly enough to discriminate, and, when they are told 
that the fat basis is unreliable and inaccurate, they most naturally 
lose confidence in all methods based on the fat-test and go back to 
the weight-of-milk system. Those who produce poor milk take ad- 
vantage of such an opportunity to upset the entire system based on 
the fat-test. Thus, the whole situation has been needlessly con- 
fused, rather than benefited, for the average cheese-factory patron. 
PAYING FOR MILK ON BASIS OF FAT AND CASEIN. | 
By this method the percentages of fat and casein in each patron’s 
milk are added and the figures thus obtained are used in apportion- 
ing dividends as in the fat basis. The usual form in which this 
method has been proposed gives to the fat and casein equal values 
as cheese-producing constituents. This form will be first considered 
and can be illustrated as follows: 
We will make use of the figures already employed in illustrating 
the other methods. One patron furnishes milk containing 3 per ct. 
of fat and 2.1 per ct. of casein; the other, milk with 4 per ct. of fat 
and 2.5 per ct. of casein. Each furnishes 100 pounds of milk; the 
total amount of cheese made is 18.9 pounds, realizing 189 cents. 
We add together the amounts of fat and casein in the two milks, ob- 
