16 STORRS AGRICULTURAL EXPERIMENT STATION. 

Analysts of the cream. Book-keeping.—After several collections 
have been made the composite samples are analyzed and the 
percentages of butter-fat in the cream are determined and 
recorded. The analyses can be made three or four times during 
the month. In practice in most creameries they are made each 
week or four times during the month. 
The weight of the cream collected multiplied by the percent- 
age of butter-fat which it contained gives the weight of butter- 
fat. The amount of money to be paid the patrons divided by 
the total number of pounds of butter-fat collected gives the price 
per pound for the month. ‘The number of pounds of butter-fat 
furnished by each patron multiplied by the price paid per pound 
gives, as in the space system, the amount due each patron. 
WHY THE BUTTER-FAT SYSTEM FOR PAYING FOR CREAM IS PREFER- 
ABLE TO THE SPACE SYSTEM. 
The chief, and it seems to us fatal, objection to the use of the 
space system as the basis of payment for cream furnished by the 
patrons of creameries is its manifest unfairness and injustice. 
As is shown in both of the cases of the creameries examined as 
above, the cream furnished by patrons varies greatly in quality. 
One patron receives $3.00 per hundred spaces for cream which is 
worth only $2.50 at the average rate at which the creamery is 
paying, while another person receives only $3.00 for the same 
amount of cream which is worth $3.50. The butter-fat system 
involves somewhat more labor at the creamery, but all creameries 
which have adopted the butter-fat method for payment, so far as 
we know, are persuaded that this extra labor is amply repaid in 
the greater fairness and satisfaction to patrons as well as by the 
greater economy of the butter production. Under the space 
system, creameries find it necessary to make occasional churnings 
of the cream of individual patrons, and in some instances, at 
least, the time consumed for these occasional and imperfect tests 
is greater than is needed for the systematic and accurate tests by 
the butter-fat method. 
If creamery managers will do business upon a thoroughly 
square basis there is no question that some other method than 
the space system must be adopted. ‘There is to-day no better 
and fairer method known than the system of payment for cream 
by its butter-fat content. Believing this to be a very important 
matter for the farming community in general, the Station is pre- 
pared to assist any creamery that wishes to adopt the butter-fat 
method. 

