72 BOARD OF AGRICULTURE. 



177 lbs. of meat in one, against 470 wine gallons of milk from the 

 other. M. Durand says the milk contained 180 lbs. of casein and 

 141 lbs. of butter — doubtless calculated dry — (whether by anal3'sis, 

 or by estimate from the usual proportions contained in milk, does 

 not appear.) Now as casein and butter together, usually constitute 

 only fifty-eight to sixty per cent, of whole milk cheese, (the rest 

 being water, salts, sugar of milk, &c.,) we might conclude the 

 milk would make 530 lbs. of cheese ; which would be about eigh- 

 teen ounces to the gallon, or about three pounds of cheese for each 

 pound of beef. 



Mr. Robert Gray, of Oak Park, New Brunswick, well known to 

 many of our farmers as a breeder of Ayrsliires, replied to some in- 

 quiries as follows, "I cannot state the comparative quantities of 

 beef and cheese to be made from a given quantity of food, as in my 

 experience they have been made at different seasons, and in a 

 great measure on different kinds of food. Cattle in Scotland were 

 seldom fattened on grass, the pastures not being rich enough for 

 the purpose. Some were fattened in winter on roots, with a little 

 oil cake, but they were mostly sold and driven south to the richer 

 pastures of England ; but I may mention that Ayahire dairy farmers 

 make it a ride not to keep a cow in their stocks which will not make 

 Iver (dead) iveight in cheese in one season, and that on pastures 

 scarcely calculated to make cattle fit for the butcher." He also 

 says, " The quantity of milk to a pound of cheese will vary accord- 

 ing to the quality and abundance of the food, the season of the 

 year, the time the cows have been calved, and more than all on the 

 method of cheese-making which is practiced.' ' 



If we attempt a comparison between the returns from rearing 

 veal calves, or of cattle up to the age of one and a half or two 

 and a half years, such as so many are sold of by the farmers of 

 Maine, we meet with the same lack of data by means of which to 

 arrive at definite conclusions. It may do no harm however to at- 

 tempt an approximation. 



From the most careful observations and experiments which have 

 come to my knowledge, it requires about a gallon of milk for each 

 pound of veal sold from suckled calves of 6 to 12 weeks old ; and 

 reckoning such carcasses to bring five cents per pound, we have a 

 return of five cents for each gallon of milk consumed by them. If 

 we estimate the butter or cheese which this might yield, and the 

 prices they would bring, as in the calculation above in the com- 



