This historic book may have numerous typos and missing text. Purchasers can usually download a free scanned copy of the original book (without typos) from the publisher. Not indexed. Not illustrated. 1907 edition. Excerpt: ... or cream of the patron's for butterfat and subtracting the cost of making the butter from its selling price, to give the balance of the returns to the patrons in proportion to the butterfat they supplied. Thus, if 232 pounds of butter were made during a given time from 200 pounds of butterfat, and the ...
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This historic book may have numerous typos and missing text. Purchasers can usually download a free scanned copy of the original book (without typos) from the publisher. Not indexed. Not illustrated. 1907 edition. Excerpt: ... or cream of the patron's for butterfat and subtracting the cost of making the butter from its selling price, to give the balance of the returns to the patrons in proportion to the butterfat they supplied. Thus, if 232 pounds of butter were made during a given time from 200 pounds of butterfat, and the butter sold at 25 cents a pound, the butter fetched $58.00. Subtracting from this 4 cents a pound for making gives $48.75 to be divided among the patrons according to the amount of butterfat each supplied. 48.70 divided by 200 gives us 24.35 cents as the price to be paid each patron for each pound of fat supplied in his milk or cream. The following correction should, however, be made: The milk patron is paid for all the butterfat in his milk brought to the creamery while the cream patron is not, as part of the butterfat in his milk remains at the farm in the skim milk. Besides, he saves the creamery the expense of skimming the milk. Therefore, in calculating the amount of fat supplied the creamery by its patrons the cream patron should be credited not only with the fat actually present in his cream, but to it is added 3 per cent, of its total to put him on the same basis as the milk patron. (The 0.12 fat lost in the skim milk from hand separators equals about 3 per cent of total fat in the whole milk.) Thus, supposing four patrons supplied the 200 pounds of fat, as follows: Corrected Weight Fat. of Fat. Milk patron.... 32.5 lbs. 32.5 lbs. 45-5 lbs. 45-5lbs Cream .... 62 X.03=63.8 63.8 60 X.03=61.8 61.8 200 lbs. 203.6 lbs. We correct the weight of fat supplied by the cream patrons, as above, and divide the price the butterfat brought ($48.70) by the corrected weight of the fat (203.6 lbs.), which gives 23.92 cents....
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