STATE AGRICULTURAL SOCIETY. 711 



pared witli what I have observed during several other seasons 

 from simihir treatment.* The proportions have been, from each 

 quart of cream, 20 oz. of butter; and from 16 quarts of milk, 

 20 oz. of butter. On testing the quality of the milk by a lacto- 

 meter, I find the proportion of cream less from those which have 

 suffered from pleuro than those wliich have remained healthy : 

 in one or two instances the difference is marked. In the quantity 

 or yield of milk after recovery, I find little if any difference be- 

 yond what might have been expected from the lapse of time du- 

 ring illness. 



On the 23d of March, the following results appeared : 



Quarts. Ot. 



Old milk, 340? ,. c-, .. ^nn 



r, ,' J on ^ making of butter, 402 



Cream churned, 20) ^ \ 



Cream used, 3 would have made, 60 



462 



20 oz. of butter from 1 quart of cream. 

 20J oz. of butter from 16 quarts of milk. 



This test was made purposely when the temperature of the 

 dairy ranged at 54^ to 56^ from the time the milk was set up, 

 without the appliance of hot water, described in a farmer Journal. 

 The consistency of the cream was such, that on filling a cup, a 

 spoon dipped into it stood erect, the cream being quite sweet. 



The most correct way of ascertaining the quantity of thick 

 cream, is to observe the height it reaches in the jar, and then 

 measure the water required to fill the jar to the same height. 



In May, with a considerable change of cows, the results were : 



23| oz, of butter from 1 quart of cream. 

 22 ,°o oz. of butter from 16 quarts of milk. 



During the continuance of the disease, I was prevented from 

 instituting comparisons on the eflects of different fwd : my weigh- 

 ings were likewise discontinued, with the exception of one made 

 on the 8th of October, when the cows were confined wholly to 

 their stalls. 



• The proportion of butter to milk and cream in the winter of 1854-55 was 

 shown in my last paper to have been — 



25 oz. butter from IG quarts of milk. 

 25 oz. butter from 1 quart of cream. 



