The Manitowoc pilot. [volume] (Manitowoc, Wis.) 1859-1932, 1909-01-28

ceipts for butter sold and the price per
pound of butter do not enter into the
calculation of the amount due each pa
tron for his milk; but the weight and
the test of each patrons milk are rs i'm.
portant as before. II it is agreed to pay
66 cents per 100 lbs. of per cent. milk
ii. e., milk containing per cent of but
ter fat), the price of one pound of butter
fat will be 66 ;4=1S. cents, and the
amount due each patron is found by
multiplying the total weight of butter
fat in his milk by this price.
THIRD.-If q creamery agrees to pay
for butter fat, say II cents below the
average market price Of butter fat each
month the price of one pound of butter
fat is found by averaging the market
quotations and subtracting II cents
therefrom. If the four weekly market
prices were III, r. 1G!, and 10 cents,
the average would be ia cents. and this
less 1 J gives l6 cents as the price per 10.
of fat to be paid TO the patrons; this
price is then used in calculating the divi'
dend as in case of first method. There
fore instead of 16h cents per pound as in
the first method we have 16 cents, and
| the work stands ~ above.
If the creamery is owned by the farm
ers, the running expenses for month
are subtracted from the gross returns re
ceived for the butter, and the price to be
paid per pound of butter fat is found by
dividing the amount left by the total
number of lbs. of butter fat delivered
during the month, This price is used
for paying each patron for his milk ac-
cording to the amount of fat contained
therein, as already explained under PRO
PRIETARY CREAMERIES.
OTHER SYSTEMS OF PAYMENT. Be
sides these four systems of payment,
there are various other agreements made
between manufacturer and producer.
but with them all the one important
computation is the price to be paid per
pound of butter fat this forms the basis
of calculating the factory dividends,
when milk is paid for by the Babcock
test.
PAYING FOR BUTTER DELIVERED. In
pay for the quantity of butter which the
milk delivered by them will make. This
can be ascertained quite accurately
from the total receipts and the total
weights of both butter fat and butter.
The total money to be paid for butter
! (the net receipts) are divided by the
the price to be paid per pound of butter;
the total yield of butter divided by the
| total amount of butter fat delivered in
the milk, gives the amount of butter
| corresponding to one pound of butter
| fat, and the amount of fat delivered by
each patron is then multiplied by this
figure This method requires more
| figuring than those given in the preced
| ing, and the dividends are no more ac-
Curate, in fact less so, than when calcu
lation1 are based on the price per pound
| of fat.
| ICALCrLATING DIVIDENDS AT CHEESE
FACTORIES.
As with creameries, the price to be
paid per pound of butter fat must first
be ascertained The factory records
should show the number of pounds of
cheese made from the total milk deliver
ed to the factory during certain time,
generally one month, and the money re
ceived for this cheese The cost of max
ing the cheese and all other expenses
| that should be paid for out of the money
received for the cheese, are deducted
from the total receipts, and the differ.
| ence il divided among the patrons in
proportion to the amounts of butter fat
delivered in the milk
The weights OF milk delivered and the
tests of the composite samples furnish
| data for calculating the quantities of
| butter fat to be credited to each patron.
The money to be paid to the patrons is
then divided by the total weight Of but
ter fat delivered to the factory and the
price of one pound Of fat thus obtained.
The money due each patron is now
found by multiplying the total number
of pounds of butter fat in his milk by
this price per pound
The illustrations given for calculating
patrons dividends at creameries accord
ing to the various methods will serve
equally well to show the manner in
which dividends are calculated at Il
cheese factory. For the sake of clear
ness an example is given that applies
directly TO cheese factories
ILLUSTRATIONS or CALCULATIONS
or DIVIDENDS. 1t may be assumed that
10, 900 lbs of green cheese ia made from
15O, 600 lbs of milk delivered to facto-
ry in month According to the weigh
ing and the tests made the milk con
tained 3, 200 ib4. of butter fat II the
cheese sold ut an average price of u
cents pound the gross receipts would
be 81, l95 90. The amount to be deduct
ed from the gross receipts would depend
on the agreement made between the
factory operator and the patrons in case
of proprietary cheese factories, or be