The Ladysmith news and Ingram news. [volume] (Ladysmith, Wis.) 1905-1906, 1905-11-11
CREAMERY DIVIDENDS.
interesting Method of Calculating for
Milk and Cream Patrons.


A method of determining more sat
isfactorily the dividends to be paid by
creameries to farmers furnishing the
milk and cream is presented in a re-
cent bulletin of the University of Wis
consin Agricultural station entitled
Some Creamery Problems" prepared
by Prof. e. III. harrington. The
| method now generally used, that OF
determining by the Babcock test the
pounds of butter to be delivered to the
creamery, is a comparatively simple
one when nothing but milk is handled
Prof Harrington points out, but as
some of the farm milk patrons have
begun to buy farm separators them
selves and to sell the cream to the
creamery, the matter has become
somewhat complicated. The question
that has naturally arisen is whether
these cream patrons should be paid
the same price per pound as the pat
rons bringing whole cream. Both
milk and cream patrons get all their
skim milk, but one gets his from the
| creamery, while the other does his
own skimming and retains his own
skim milk. When the cream patron is
paid and his cream only is taken into
account he differs from the whole
milk patron by getting no pay for the
fat in his skim milk and nothing for
his work Of Swimming at the farm.
The milk patron is paid for the total
amount of fat in the milk, which in
cludes both fat in the skim milk. and
the cream, but the cream patron may
be paid for the fat in his cream only.
At some factories this difference be-
tween the two patrons is adjusted by
paying the cream patrons q little high
er price per pound Of fat than milk
patrons. Another arrangement which
has proved fairly satisfactory is to
make some provision for paying the
cream patrons for the fat in his whole
milk, so that both milk and cream
patrons will be on milk-fat basis.
This is done by assuming a uniform
| skim milk test and then add the skim
milk fat to the cream fat; the sum OF
| the two representing the fat il the
whole milk from which the cream was
| skinned. This takes no account OF
| the farm expense of skimming, but
the work and cost Of the machine for
farm skimming are balanced by the
better condition of the cream sepa-
rated at the creamery.
The cream patron does not probably
know how much fat he left in the skim
milk when his cream is separated at
| the farm, but it may be fairly estlma-
ted to amount to about per cent of
the whole fat. This does not mean
that the skim milk tests 8 per cent,
| but that the fat lost in the skim milk
| is 8 per cent of the total fat in the
whole milk; that is, milk testing
per cent leaves IL per cent fat in the
| skim milk. When the entire losses OF
| Swimming milk at the farm from the
beginning Of the operation to the end
are taken into consideration there is
no doubt but the farm skim milk will
test as much as ~ per cent fat,
which is per cent of the fat in the
whole milk testing per cent fat. BY
assuming this uniform loss in the farm
| Swimming. both patrons may get tf<r
lust share of the receipts of the
creamery by adding per cent to the
fat in the cream delivered by the
cream patrons. This per cent is not,
however added to the test OF the
cream. The distribution of money is
made therefore, according to the
| amount of butter fat each patron de-
livers to the factory in his milk or
cream.