178 Dairy Management. 



From March 19tli, 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 fiom each 16 quarts 

 26|^ 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 9i quaits of milk have produced 16 oz. 

 of butter. The average produce from each quart of cream was 

 20i 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 v/hat I have 

 described 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 examin- 

 ing the cream with a spoon, after the dairy-keeper had drawn 

 off the milk, I observed 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 

 izi a former volume of this Journal, 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 and Co.'s candle works at Bel- 

 mont : — 



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 

 Mr. Alcock's— 



Hard fat, mostly mai'garine, fusible at 100° .. .. 3G'0 

 Liquid or olein - .. •..•■.. 64'0 



100-0 



For these analyses of butter the agricultural public are indebted 

 to the good offices of Mr. George Wilson, director of Messrs. 



