STATE AGRICULTURAL SOCIETY. 745 



From March 19, when his store of mangel was exhausted, he 

 increased his supply of Indian meal to 4 lbs. per day, and 

 omitted the carob bean. 



During the month of January, Mr. Alcock obtained from 759 

 quarts of milk, 1323 oz. of butter, being from each 16 quarts 

 26g oz. During February and March, from 7368 quarts of milk 

 12,453 oz. of butter, or from each 16 quarts fully 27 oz.; so that 

 rather less than 9 J quarts of milk have produced 16 oz. of butter. 

 The average produce from each quart of cream was 20 J oz.- 



Mr. Alcock fattens his cows whilst giving milk, and sells them 

 whilst giving 4 to 6 quarts per day. He quite agrees with me, 

 that it is far more profitable to buy far milked cows for fattening ; 

 and obtains, from a change to his food, 2 to 3 quarts per day 

 more than the cow had given previously. 



Though Mr. Alcock's cream is not so rich as what I have de- 

 scribed in a former Journal, it is more than ordinarily so. His 

 mode of separating his milk from his cream differs from my own, 

 his milk being set up in leaden vessels, from which, on the cream 

 being formed, the old milk is drawn, by taking a plug from a 

 hollow tube with perforated holes in the centre of the vessel. To 

 this difference, I am disposed in some degree to attribute the less 

 richness of Mr. Alcock's cream. On examining the cream with 

 a spoon, after the dairy-keeper had drawn off the milk, I ob- 

 served some portion of milk, which would have escaped through 

 my perforated skimmer. 



Mr. Alcock's proportion of butter from milk, which is the 

 matter of practical importance, is greater than what I have shown 

 in my former article, being from each 16 quarts of milk 27 oz. 

 of butter. 



Quality of butter. — In January, 1857, samples of about 56 oz. 

 each of butter of my own, and also of Mr. Alcock's, were sent to 

 the laboratory of Messrs. Price & Go's candle works at Belmont : 



My butter was found to consist of, (taking the pure fat only)- 



Hard fat, mostly margarine, fusible at 95^, 45.9 



Liquid or olein, _ 54.1 



100.0 



