Show J IInlior or Ilceese The New York agricultural expcrl meat station bulletin No 17 In relation I rela-tion to the subject Which pay better bet-ter to make milk Into butter or rheeM through the director Mr Peter Pe-ter Collier arrive at this conclusion Tlx answer depends upon various conditions siirh as III thn relative prices ot cheese nnd butter tI tho amount of low In the Iwo kinds of i manufacture the amount nnd quality I of the manufactured product etc I I In winter butter making pays better bet-ter pine tho amount of freidi butter Is I far below thn demand nnd prices arc comparatively high In summer chem making pays belter since tho prIce of butter Is I then lowest ouch In the form of cheese Iho product con ba held anil stored until price are high I Z ba regards tho Ion of flit In iheene moL g end butter making we I I may put tIcs average rhc io factory loss of fat nt not let I than seven pounds of fat for each hundred pounds of milk fat This may not bo high enough ns wo moo few dntn base the opinion on This would bn equivalent lo n los of one pound l of tot for n little over four hundred pounds of milk or about one quarter of a pound of fat for non hundred hun-dred pounds of milk In the cane of I butter making from the same milk by ordinary processes ot creaming by I I gravity setting of churning etc us In I Ih ctaeon f tho nverage farmer the Ion voiild be not far from half a pound I of fat for every hundred pounds of milk lly using n centrifugal machine I for separating the cream nnd by skill I fill handling In subsequent operatIon tho loses of fat can be reduced to leal than six pounds of fat for each bun I drcd pounds at milk fat |