THE QUANTITY AND QUALITY OF BUTTER AND CHEESE. 53 



found to work very well, but no difference either iii the quantity 

 or quality of the milk could be detected. Cows relish this feed- 

 ing very much, and it is also the means of saving the turnips, 

 which there has been great need to do for some years past. As 

 a rule, turnip topjs ought never to be given to milk cows, as they 

 impart a disagreeable flavour to butter and cheese. 



It is always the case when milk has any disagreeable flavour, 

 caused by feeding or otherwise, the same is also imparted to the 

 butter and cheese made from it. 



Butter made in winter is generally of a pale colour, but this 

 may be corrected to a certain extent by putting a little red carrot 

 juice, or what is preferable, a small quantity of annatto into the 

 churn just before the butter is ready to come. When intended 

 for sale, butter ought not be kept above a few days after it is 

 made, as there is a chance of the quality being injured, however 

 carefully it has been made. 



The annual average produce of butter from a cow of good 

 breed and well fed ought to be from 190 to 200 lbs., after allow- 

 ing two months for being dry before calving. If it exceeds this 

 quantity, the cow is a superior one, and if less she is scarcely 

 worth keeping. Tlie average quantity of milk required to pro- 

 duce 1 quart of cream is generally 13 quarts. The average quantity 

 of butter from 1 quart of cream is about 15 ounces. But 12 quarts 

 of milk to 1 lb. of butter may be considered an extra good return. 

 One gallon of milk produces on an average 1 lb. of cheese. The 

 expense of keeping a cow cannot be reckoned at less than £15 / 

 a year, and tlie dairy expenses £1 for each cow. / 



To conclude my remarks I will make a few general observa- 

 tions. Attention to the feeding of milk cows is a matter of the 

 utmost importance, as the nature of the food influences to a 

 great extent the quantity and quality of milk, as well as the 

 colour and flavour of the butter and cheese, which are often 

 important points, as the price obtained for them may be thereby 

 influenced to the extent of from 20 to 50 per cent. 



Winter feeding is generally found to give butter a deficient 

 colour from that obtained when cows are fed upon natural grasses 

 in summer ; it is also a brighter shade of yellow from old 

 pastures, than IVoni sown grasses. Of the turni})S, I consider 

 the yellow varieties to be the bt.;st and most suitable, as, while 

 they tend tu induce an abundant flow of milk, a certain yellow 

 tint is imparted to the butter and cheese. The natural diflcr- 

 euces in the ([uality of the milk affect also that of the cheese 

 made from it; if milk be poor in butter, so must the cheese 

 be. If the pasture, be such as to give milk rich in cream, the 

 cheese will partake of the same quality. If the herbage or other 

 food adect the taste of the milk and cream, it will also afl'eet the 

 llavour (if the butter and cheese. 



