Dairy Management. 151 



the animal, and exercising' especial influence on the respiratory 

 process, and the carbonaceous or fatty products. 



In the course of my experience I have ascertained that cattle, 

 whose lungs have been damaged by a previous attack of pleuro 

 or other cause, are deficient in their store of loose fat, in com- 

 parison with what their touch, appearance, and the length of 

 time they have been feeding, would lead one to expect. To the 

 same cause I am disposed to attribute the somewhat lessened pro- 

 portion of butter to milk and to cream during the present, com- 

 pared with what I have observed during several other seasons 

 from similar 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 wliich have 

 suftered from pleuro than those which 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 

 beyond what might have been expected from the lapse of time 

 during illness. 



On the 23rd of March the following results appeared : — 



Quarts. Oz. 



Old milk .. •• 340^^^^.j f^^tter .. ..402 



Cream cliurned . . .,10) ° 



Cream used , . . . 3 vv-ould have made . . . . 60 



or — ■ 462 



20 oz. of butter from 1 quart of cream. 

 20g 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 former 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^*5 oz. of butter from 16 quarts of milk. 



During the continuance of the disease I was prevented insti- 

 tuting comparisons on the effects of different food : my weighings 



* The proportion of butter to milk and cream in the winter of 1S54-55 was 

 shown in my last paper (Journal, vol. xvii. p. 268) to have been — 

 25 oz. of butter from 16 quarts of milk. 

 25 oz. of butter from 1 quart of cream. 



