Butter Maki)is: in Cheese Factories 



47 f 



lb., a net paying result to the farmer of over 

 4S. 2d. for each I oo lb. of milk. In the other 

 case, each loo lb. of milk produced 8.725 

 lb. cheese, worth, after deducting cost of 

 manufacture, 3s. 5d. and .809 of a pound of 

 butter, worth, after deducting 2d., the price 

 per pound for manufacturing it, y^d., making 

 the total result to the farmer of about 4s. 4d. 

 for each 100 lb. of milk. It must be borne 

 in mind, moreover, that in this comparison I 

 have figured the prices at the very greatest 

 possible disadvantage for the skimming 

 system, the price, (i%^. for cheese, being the 

 highest of the season, and is. 2d. for butter, 

 the very lowest for this peculiar product. 

 Last year's prices would have shewn far 

 greater discrepancies. 



The idea of the advocates of the partial 

 system is that it is practically impossible to 

 incorporate all the butyraceous properties of 

 the milk into the cheese, and, that by the 

 process of skimming the evening's milk, little 

 if any more is taken out than ordinarily es- 

 capes with the whey. It is a somewhat sug- 

 gestive fact, however, that if we take the 

 foregoing figures as they came to me, making 

 no allowances or deductions for imperfect 



manipulation, the aggregate product of butter 

 and cheese from 100 lb. of milk is only 

 19.100 of a pound greater than where cheese 

 alone is made upon the other days of the ex- 

 periment, while upon the data which I have 

 assumed to be more nearly correct, the pro- 

 duct is .466 of a pound greater where cheese 

 alone is made. 



We must look elsewhere, then, for the ad- 

 vantage gained, since we can no longer 

 deny that the skimmers do derive a very de- 

 cided advantage, and since their own figures 

 disprove their claim that it is only by saving 

 an otherwise waste product. 



Just here it may be pertinent to ask if it is 

 established past a doubt that the value of the 

 cheese depends, as many persons seem to as- 

 sume, on the amount of the butyraceous 

 matter which it contains ? Is it not possible 

 that a cheese may contain an excess of 

 butter, and that the incorporating of it into 

 the cheese is litde less a waste than permit- 

 ting it to run off into the whey ? 



But I do not care to pursue the subject, 

 and only offer the suggestions for the pur- 

 pose of inducing experiments and elicitirg 

 information from others. 



FEEDING FOR EGGS, &c. 



A WRITER in the Working Fart?ier gives 

 the following advice with reference to 

 the feed of fowls for producing eggs, or for 

 fattening purposes : — 



Hens cannot produce eggs unless their food 

 contains the elements of which the egg is 

 composed. The kind of feed that is offered 

 to hens must be determined by the object to 

 be attained in feeding them. Hens intended 

 for the market should be fed on that kind of 

 grain which is known to contain a large i^er- 

 centage of the fatty or oily substances. But 

 hens kept as layers should be fed on tliat 

 kind of grain which contains a larger share of 

 lie albumoids or egg-producing elements. 



In addition to the essential quality of albu- 



men required in the organism of the fowls, the 

 laying hen requires an extra amount for ova- 

 tion — the white of the hen's eggs being about 

 12 per cent, of albumen — and this must be 

 furnished in her feed. By referring to a 

 chemical analysis of the different cereals, it 

 will be seen that corn contains th(; greatest 

 amount of fatty substances, while wheat con- 

 tains a larger amount of albumen than any 

 other cereal. To fatten hens, therefore, feed 

 corn. To procure eggs, feed wheat. Meat 

 once a-day, in winter, will prove beneficial to 

 laying hens. 



I allow my hens free access to troughs al- 

 ways kept well filled with wheatscrcenings from 

 the mill. If allowed to choose their own time 



