As another commenter noted, few things in cooking actually scale linearly, and, in general, if you are following recipes mechanically like this, you produce sub-par results. You always have to adjust quantities for ingredient freshness, humidity, ingredient variance, and other variables, so recipes are only ever guidelines at best. And seasoning is always to taste (your own, and whomever you are cooking for) anyway.

But, sure, I guess this helps you scale up those guidelines in some rare cases where that math isn't trivial to do in your head...