STATE AGRICULTURAL SOCIETY. 231 



my stalls eight or nine months, and yield toward the close but 

 five quarts per day, I am not enabled to state with accuracy 

 and from ascertained data the average yield per year of my cows 

 kept for dairy purposes solely. However, from what occurs at 

 grass-time, when the yield is not increased, and also from the 

 effects of my treatment on cows which I buy, giving a small 

 quantity, I am fully persuaded that my treatment induces a good 

 yield of milk. My cows are bought in the neighboring markets 

 with a view to their usefulness and profitableness. The breeds of 

 this district have a considerable admixture of the Short horn, 

 which is not noted for the richness of its milk. During the time 

 these observations have been continued, on the proportion of 

 butter from cream, more than one-half of my cows have been 

 changed. 



" Having satisfied myself that the 'peculiar richness of my cream 

 was due mainly to the treatment of my cows^ which I have sought 

 to describe, it occurred to me that I ought not to keep it to 

 myself; inasmuch as these results of my dairy practice not only 

 afforded matter of interest to the farmer, but were fit subjects for 

 the investigation of the physiologist and the chemist. Though 

 my pretensions to acquirements in their instructions are but slen- 

 der, they are such as enable me to acknowledge benefit in seeking 

 to regulate my proceedings by their rules. 



" In taking off the cream, I use an ordinary shallow skimmer of 

 tin, perforated with holes, through which any milk, gathered in 

 skimming, escapes. It requires care to clear the cream; and even 

 with this some streakiness is observable on the surface of the 

 skimmed milk. The milk bowls are of glazed brown earthen- 

 ware, common in this district; they stand on a base of 6 to 8 

 inches, and expand at the surface to nearly twice that width. 

 Four to five quarts are contained in each bowl, the depth being 

 4 to 5 inches at the center. The churn I use is a small wixxlen 

 one, worked ])y hand, on what I believe to be the American 

 })riru*i{)le. I luive forwarded to Professor Way a small sam})le of 

 butter for analysis; 15 quarts of cream were taken out of tlie 

 cream jar, and churned at three times in e(|ual portions. 



