STATE AGRICULTURAL SOCIETY. 233 



and cream; the quantity of the latter somewhat increased; but 

 instead of 25 oz. of butter per quart of cream, my summer cream 

 3*ielded only 16 oz. per quart. 



" I would not be understood to attribute this variation in quality 

 to the change of food only. It is commonly observed by dairy 

 keepers that milk during the warm months of summer is less rich 

 in butter, owing probably to the greater restlessness of the cow from 

 being teased by the flies, &c. I am by no means sure that, if 

 turning out during the w^arm months be at all advisable, it would 

 not be preferable that this should take place during the night in- 

 stead of during the day time. Towards the close of Septeml^er, 

 when the temperature had become much cooler and the cows 

 were supplied with a mucli larger quantity of the steamed food, 

 results appeared very similar to those wliich I had observed and 

 described from December to May, 1855. During the month of 

 November the quality was tested with the following results : 



" From 252 quarts of old milk were taken 21 quarts of cream, 

 of which 20 were churned, and produced 468 oz. of butter, 

 which shows: 27.50 oz. of butter for 16 quarts of new milk; 

 23.40 oz. of butter for each quart of cream. 



^'During May, 1856, my cows being on the open pasture during 

 the day, were supplied with two full feeds of the steamed mixture, 

 togetlier witli a supply of green rape jdant each morning and 

 evening. The result was, that from 324 quarts of old milk 23 

 quarts of cream were skimmed, of which 22 were churned, and 

 produced 515 oz. of butter, which shows: 24 oz. of butter from 

 16 quarts of new milk; 22.41 oz. of butter from each quart of 

 cream. 



" There is doul)tless some standard of food ada})ted to the con- 

 stitution and i)urposes of animals, combining with bullc a due 

 juoportion of elements of respiration, such as sugar, starch, &o., 

 together with those of nutrition, viz. : Nitrogenous conipoumls, 

 pliosjthates and other minerals; nor can we omit oil or fat-1'orniing 

 substances; for however we may be dis])osed to leave to pliiloso- 

 ])hy, the discussion as to whrlher sugar, starch, &:c., are convertible 

 into fat, yet 1 think 1 shall not ortend the teacher of Agricultural 

 Chemistry by statintr that the more closely the elements of iood 

 resemble those in the animal and its product, the more elhca- 



