=================================================================== | POUNDS | PER CENT | POUNDS OF | VALUE OF | PATRON | OF MILK | OF FAT IN | FAT | POUND OF | AMOUNT DUE | DELIVERED | MILK | DELIVERED | FAT | EACH PATRON -------+-----------+-----------+-----------+----------+------------ A | 100 | 3.0 | 3.0 | $.5299 | $1.58 B | 100 | 3.5 | 3.5 | .5299 | 1.85 C | 100 | 4.0 | 4.0 | .5299 | 2.12 D | 100 | 4.5 | 4.5 | .5299 | 2.38 E | 100 | 5.0 | 5.0 | .5299 | 2.65 =================================================================== +324. Weight basis or pooling method for payment of milk.+--By this system, each patron would receive an equal price for 100 pounds of milk. If the same supposition is taken as before, there would be 500 pounds of milk delivered and the cheese sold for $10.59; each 100 pounds of milk would be worth $2.12. As each patron delivered an equal weight of milk, each would receive an equal amount of money, or $2.12. +325. Fat-plus-two method for payment of milk.+--Some workers have thought that by adding two to the fat test, the division of money would be more nearly the true cheese-producing value of the milk. The amount due each patron is figured as in the fat basis, except that two is added to the fat test and this is used as the basis of division. If the same suppositions were used as before, each patron would receive the amount shown in Table XXVIII. +326. Comparison of methods.+--The best way to judge the different methods of paying for milk is to compare them with the true value based on the actual cheese yield as shown in Table XXIX. TABLE XXVIII SHOWING PAYMENTS FOR MILK BY FAT-PLUS-TWO METHODS =========================================================================== PATRON | POUNDS | PER CENT | FAT PLUS | POUNDS | VALUE OF | AMOUNT | OF MILK | OF FAT IN | TWO | OF FAT | POUND OF | DUE EACH | DELIVERED | MILK | | DELIVERED | FAT | PATRON -------+-----------+-----------+----------+-----------+----------+--------- A | 100 | 3.0 | 5.0 | 5.0 | $.353 | $1.76 B | 100 | 3.5 | 5.5 | 5.5 | .353 | 1.94 C | 100 | 4.0 | 6.0 | 6.0 | .353 | 2.12 D | 100 | 4.5 | 6.5 | 6.5 | .353 | 2.29 E | 100 | 5.0 | 7.0 | 7.0 | .353 | 2.47 =========================================================================== TABLE XXIX SHOWING THE COMPARISON OF THE DIFFERENT METHODS OF PAYING FOR MILK AT CHEESE FACTORIES