New YorRK AGRICULTURAL EXPERIMENT STATION. 303 
method might be suggested which would find use in factories using 
no test system and which would be far superior to the weight-of- 
milk method and at the same time possess certain advantages over 
other modifications of the fat basis. | Such a method would be to pay 
on the basis of the fat and of the casein calculated according to the 
formula (Fat—3)xo0.4+2.1. Such a method is not recommended 
where the fat basis is being used, but only as a compromise where it 
comes to a choice between some such basis and the weight-of-milk 
method; in other words, where the prejudice against the fat basis is 
too strong to be overcome. The amount of casein obtained thus is 
added to the fat and the dividends calculated in the manner given 
on p. 292, The use of a method basing dividends on the fat-test 
and the amount of calculated casein would possess the following ad- 
vantages: 
(1) It would be preferable to the fat-and-casein method, which 
requires two separate tests to be made, since no test would be 
needed for casein, but only for fat. It would, therefore, involve no 
additional expense of time, labor or money, as is the case with the 
casein-test. | 
(2) It would be more fair than the “ fat-plus-two”’ method be- 
cause milk containing higher percentages of fat would receive pay- 
ment for the increased amount of casein that goes with that in- 
creased percentage of fat, instead of receiving credit for only 2 per 
ct. of casein, rich and poor milks alike. This method gives results 
that are in most cases much closer to the yield of cheese than the 
“ fat-plus-two ” method. 
(3) The watering or skimming of milk could not affect the re- 
sults, because the casein is made to depend on the fat content. In 
this respect the method is much superior to the fat-and-casein or 
the fat-plus-two method. 
(4) No more labor need be involved than in the case of the fat 
basis, either in the matter of testing or in the matter of calculating 
dividends. The matter can be simplified by the consultation of a 
table, which can be made out once for all. The following formula 
can be used in preparing such a table: 
(Fat—3) X1.4+5.10—Amount of fat and casein in 100 pounds of 
milk. 
Such a table, already prepared, is here given: 
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