Hand-book on cheese making by Newell George E

Author:Newell, George E
Language: eng
Format: epub
Tags: Cheese
Publisher: Grand Rapids, The Michigan Dairyman
Published: 1889-03-25T05:00:00+00:00

—33—

and the product will be the net monied income on that sale or sales for the patron. In getting the price of a pound of milk it is seldom necessary to carry decimally beyond mills. In a measure, the work all proves itself, for, if, by adding together the face value of each patron's check, the amount does not agree with the cheese returns, less making, your figuring will need a review.

It is customary now to send out with each check a statement demonstrating and setting forth just how the factory business is running. Thus, each patron becomes a critic of the secretary. I append a statement properly filled out:

SALE STATEMENT.

Plainfield, N. Y., June 20, 1889. E. W. WRIGHT'S CHEESE FACTORY.

in account with Mk. John Williams. Sold from May 14th to 29th.

No. Boxes, 168

Total Milk, 69,779

Total Cheese, 7,026

Price per pound, 3,434 @ 8^0. 3,592 @ 8|c.

Ratio, 9.93

Net price per 100 pounds Milk, 71.3

Your Milk, 8,336

Amount less making, $59.43

THE WHEY VAT.

The whey vat may be regarded as a necessary evil, but with means at hand to relieve ourselves of some of its putrefactive characteristics. We trust that the day for having this swill tub harnessed to the factory will soon be an item of the shady past. Whey is all right in its place, but its place, as soon as it is drained from the curd, is a long distance from

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