NEAT STOCK. 337 



NEAT STOCK. 



ESSEX. 



From the Report of the Committee. 



MiLCii Cows OP Native or Mixed Breed. — Thirteen cows 

 were offered for premium, and statements conforming to the 

 rules of the society were given of the product of four of these. 

 They were generally of a superior character, and it is to be re- 

 gretted that particular statements were not made in writing of 

 their milk and butter producing qualities, as some of them 

 would without doubt have secured more substantial notice. 



How much milk is required to make a pound of butter, is a 

 question often asked. From the statements herewith submitted, 

 it appears that the average quantity of milk of five different 

 cows required to make a pound of butter, is 9^ quarts. The 

 quantity varied from 8 to 11| quarts to the pound. 



We have heard that a pound of butter has been made from 4 

 quarts of milk, and have heard likewise of cows, 14 quarts of 

 whose milk were required to make the same quantity. It is 

 probable that every dairy farmer of common intelligence in the 

 management of his business, has discovered that a certain quan- 

 tity of milk in the autumn months will produce much more 

 butter tlian the same quantity from the same cows will in June 

 or July. Will not this fact account in some measure for the 

 great variety of reports we hear from the owners of cows on this 

 subject ? 



We are of opinion that there may be found in almost any 

 herd of twelve cows, a difference of three or four quarts to the 

 pound in the capacity of their milk for producing butter. To 

 arrive at an answer to this question, there should be a trial 

 made, during one year, in four or five dairies. 



From the statements made by tlie competitors at this time, as 

 also from our own experience and observation, we conclude that 

 a fair average is 9 quarts of milk to the pound. 



Is the man to be found in Massachusetts, who has cows for 

 sale, which he will guarantee to give a quantityof milk compar- 

 ing well with that given by our native cows, the quality being 



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