Show MAKING A PROFIT IN CREAM many dairymen are at loss to know which Is most profitable way to dispose of product by G I 1 L manlin mon montana trina station the rapid development of the lee ice cream business within the past few years and the increased call from city trade hotels and restaurants has created a large demand for sweet cream for these trades it is desirable that the cream should test about 20 per cent but often the test may vary up lip to 40 per cent depending greatly upon the method of operating the hand separator when selling cream to creameries crea meries the price Is quoted per pound of butterfat butter tat but for lee ice cream and lintel hotel purposes it is customary to pay by the gallon As a consequence ma many ny dairymen are at a loss to know which is the most moist profitable way to dispose of their cream the following general rulea may maly serve to determine the relative market price per pounds of butterfat or gallon of cream to find the value of a galon gallon of cream when nhen butterfat is a certain price per pound multiply the percentage ot of fat by 8 thu the number of pounds in a gallon and the ho product by the price per pound at 30 cents per pound for fat 20 per cerit cent cream would be ba worth 48 cents per gallon 25 per cent cream CO 60 cents per gallon 30 percent per cent cream 72 cents per gallon 40 percent per cent cream 96 cents per gallon at 35 cents per pound for fat 20 per cent cream would be borth 53 cents per gallon and so on to find the price per pound for butterfat when the price per gallon of cream n is known divide the price per gallon by eight times the per cent of fat at 40 cents per gallon 20 per cent cream would be worth 25 cents per pound of fat at 1 per gallon 40 per cent cream would be worth 31 cents per pound of fat |