2l^0 ON DIFFERENT METHODS OF MAKING AND CUEING BUTTER. 



fat-forming material, be slightly under, — even without added 

 water; but as the season advances it increases up to 13 per 

 cent. In the course of a season the variation has been found 

 by analysis to be from 5 to 18 per cent, in one animal, while the 

 average was about 10 per cent. But the percentage differs much 

 in the different breeds, and different animals of the same breed. 

 Jerseys will have at least 2 per cent, more cream than Ayrshires, 

 and Shortliorns and Holsteins will vary little from the latter. 

 About two gallons or 20 lbs. of milk, with 13 per cent, of cream, 

 will give 1 lb. of butter if lappered, and one-third less if the cream 

 be churned only. J. C. Morton considers that 2 6 J lbs. of milk 

 will give 1 lb. of butter ; the writer has always calculated 25 lbs. 

 when allowed to acidify. With Galloway cows it has been 

 known to be done, even with cream raising, at 16 lbs. ; in fact, 

 the owner would not keep a cow when she failed to give her 

 ounce of butter for her pound of milk. And in the cream raising 

 experiment of Hardin and Ileeder in America, already noted, 

 from 14| lbs. to 19 lbs. gave with Jerseys a similar result. 

 Even 12| lbs. has been credited with 1 lb. of butter from a 

 Jersey ; and if the cow was one of butter-producing tendencies, 

 and fed witii highly concentrated food, it is not incredible. 

 Cream rises much quicker from the milk of stall-fed cows than 

 those grazing on an ordinary dairy farm, — as much on the 

 former in twelve hours as on the latter in thirty-six hoiu'S. 

 An additional 2 per cent, is got by skimming twice during an 

 ordinary setting — say twenty-four hours. Milkuig three times 

 a-day gives more butter to the same milk, as well as more milk ; 

 and it is not well known whether or not the less percentage of 

 fat with two milkings is re-absorbed into the cow's system. 

 A good cow will produce, with liberal feeding, 500 gallons of 

 milk in a year ; and from that quantity 200 lbs. of butter can 

 be manufactured. A large margin above and below is the result 

 of varied practices ; more usually above witli a single cow or a 

 very small herd, and in the other direction with large ones. 



