230 ANNUAL REPORT OF NEW- YORK 



(Journal of Royal Agricultural Society, vol. 13, p. 38) gives the 

 produce of 20,110 quarts of milk churned by hand, as 1,109 lbs. of 

 butter, being at the rate of fully 14 oz. per 16 quarts of milk; 

 and from 23,156 quarts of milk 1,525 lbs. of butter, being from 

 16 quarts nearly 16| oz. of butter. The same author states that 

 the yield of butter derived from five churnings of 15 quarts of 

 cream each, is somewhat less than 8 oz. per quart of cream. 

 Dr. Muspratt, in his work on the Chemistry of Arts and Manu- 

 factures, which is in the course of publication, gives the yield of 

 butter from a cow, per year, in Holstein and Lunenburg at 100 

 lbs., in England at 160 lbs. to 180 lbs. The average of butter 

 from a cow in England is stated to be 8 or 9 oz. per day, which 

 on a yield of 8 to 9 quarts, is 1 oz. per quart, or for 16 quarts 

 16 oz. The quantity of butter derived from cream is stated as 

 one-fourth, which is equal to about 9 oz. per quart. The richest 

 cream of which I find any record is that brought to the Royal 

 Society's meeting during the month of July, for the churns which 

 compete for the prize. On referring to the proceedings of several 

 meetings, I find that 14 oz. per quart of cream is accounted a 

 good yield- 



'' I have frequently tested the yield of butter from a given quan- 

 tity of my milk. My dairy produce is partly disposed of in new 

 milk, partly in butter and old milk, so that it became a matter of 

 business to ascertain by which mode it gave the best return. I 

 may here remark that my dairy practice has been throughout on 

 high-feeding, though it has undergone several modifications. 

 The mode of ascertaining the average yield of butter from milk, 

 has been to measure the milk on the churning day after the 

 cream has been skimmed off, then to measure the cream, and 

 having, by adding together the two measurements, ascertained the 

 whole quantity of milk, (including the cream) to compare it with 

 tliat of the butter obtained. This I consider a more accurate 

 method than measuring the new milk, as there is a considerable 

 escape of gas, and consequent subsidence, whilst . it is cooling. 

 The results have varied from 24 to 27 J oz. from 16 quarts of 

 milk. I therefore assume in my calculation 16 quarts of milk 

 as yielding a roll (25 ounces) of butter. 



"As I have at times a considerble number of cows bought as strip- 

 pers, and fattened as they are milked, which remain sometimes in 



