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I May, 1899.] QUEENSLAND AGRICULTURAL JOURNAL. 347 
1s. 2d. per lb. is realised for the butter when the fat is paid at 1s., all the 
better for the factory, but it is a narrow margin for expenses to pay the same 
for fat, as butter realises, taking carriage and all into consideration. 
It would be here well just to indicate how the accounts are made up. 
Say three farmers each send 5,000 1b. of milk to the factory in a month. 
After deducting all expenses they have a net value of Is. per Ib. for all fat 
received. 
A’s 5,000 lb. of milk contained an average of 4:2 per cent. butter fat—-2 per 
cent. (loss in separating, &¢.)=4 per cent. available, _. 
B’s 5,000 Ib. of milk contained an average of 3°9 per cent. butter fat—-2 per 
cent. (loss in separating, &c.)=3'7 per cent. available. 
C’s 5,000 lb. of milk contained an average of 3°5 per cent. butter fat—-2 per 
cent. (loss in separating, &c.)=3'3 per cent. available. 
Name of Lh. of Milk Available-Average Calculated as Price at Price per 
Supplier. Delivered. Per Cent. Vat. . Ib. of Fat. 1s. lb. Gallon (roughly). 
A 5,000 4 200 £10 0 0 48d. 
B 5,000 3°7 185 950 4c4.d. 
C 5,000 3°3 165 850 89d. 
A SIGNIFICANT POINT 
is here brought to one’s notice—namely, that the first supplier,"A, realises 
nearly 1d. more per gallon for his milk than does O, although each supply the 
same quantity. As can be plainly seen, it is the richness that tells, and the 
man producing tke rich milk gets the best price. That the milk with the 
smaller percentage of fat in it is of less value to the butter-maker is due to 
the fact that the same percentage of fat has to be deducted for losses incurred. 
in both cases, so that with rich milk, besides getting more butter, only the same 
loss is incurred. Take, for example, 100 lb. of milk containing 8 per cent. 
of fat—this—*2 per cent.=2°8. 
ues BS 3°2 lb. of butter yielded (or 3 1b. 31 072). 
75 
s. d. 
Say 34 lb. of butter at 1s. gs BB 
90 lb. skim milk and butte 
milk at ld. for101lb. ... O 9 
4 0 or not quite 5d. a gallon. 
Comparing this with 100 lb. of milk containing 4 per cent., it is worth 
exactly 1s. less. In keeping cows, therefore, for supplying butter factories, it 
is of very little use running away with the idea that the more you can supply 
the better, because this is distinctly not the case, as however you water it 
(through the cow) it is of no avail. ; ap 
For the benefit of readers who would care to study these figures, it might 
be well to show how the 2 per cent. loss of fat is arrived at. 
oie LOSS OF FAT. . 
100 lb. of milk put through the separator yields 10 lb. (termed taking off 
10 per. cent. cream), which will produce, say, 4 lb. of butter and 6 1b. of 
butter milk, leaving 90 lb. of separated milk. 2p 
Then if 100 lb. separated milk contains 2 per cent fat loss to the butter-maker, 
on 90 Ib. ” ” ” 2 ce 90 
= t. : 
al 18 los 
Tf 100 lb. butter milk contains -4 per cent. fat, 
6 Ib. 6 x 4 
” ” = :02 ] : r 
100 02 loss 
‘18 + 02 = ‘2 per cent.{fat loss in both separating and churning.—Farmer 
and Stockbreeder. . ‘ 
