232 ANNUAL REPORT OF NEW- YORK 



The first five quarts of cream gave, 127 oz. of butter. 



The second " " '^ 125 " " 



The third " " " 120i « " 



372 i oz. 

 Equal to 24 1 oz. per quart. 

 At a subsequent churning of 14 quarts of cream 



The first seven gave seven rolls or, 175 oz. of butter. 



The second seven gave seven rolls, 2 oz. or 177 " " 



352 

 Equal to 251 oz. per quart. 

 " On testing the comparative yield of butter and of butter-milk, 

 I find 70 per cent, of butter, to 30 per cent, of butter-milk, thus 

 reversing the proportions given in the publication to which I have 

 referred. An analysis of my butter by Professor Way gives, 



Pure fat or oil, 82.70 



Casein or curd, _ 2.45 



Water with a little salt, _ 14.85 



100.00 

 " The only analysis of this material which I find in the publica- 

 tions in my hand, are by Professor Way, (Journal, vol. 11, p. 735) 

 " on butter by the common and by the Devonshire method;" the 

 result in 100 parts being 



Eaw. Scalded. 



Purebutter, 79.72 79.12 



Casein, &c., _ 3.38 3.37 



Water, _ _._ 16.90 17.51 



Total, 100.00 100.00 



" The foregoing observation of dairy results was continued up to 

 grass time in 1855. In April and May the use of artificial means 

 was discontinued without diminution in the yield of butter or 

 richness of cream, the natural temperature being sufficient to 

 maintain that of my dairy at 54*^ to 56^. 



" I now" proceed to describe the appearances since that time. In 

 the summer season whilst my cows were grazing on the open 

 pastures during the day, and housed during the night, being sup- 

 plied with a limited quantity of steamed food each morning and 

 evening, a marked change occurred in the quality of the milk 



