Dairy Management. 179 



Price and Co.'s manufactory. It will be observed that Mr. 

 Alcock's milk is richer in butter, and that his butter is also 

 richer in proportion of olcin to margarine than my own. 



Professor Thompson (' Elements of Agricultural Chemistry,' 

 6th edition, p. 317) states that winter butter consists more of solid, 

 and summer more of liquid, or olein fat. 



An analysis of butter made in Vosges, gives — 



Summer. Winter. 



Solid or marE^arine fat 40 .. .. 65 



Liquid (or oleiu) fat 00 . . . . 35 



100 100 



In Lehmann's ' Physiological Chemistry ' (Leipsic edition, 

 vol. ii, p. 329) an analysis of butter by Bromus, gives — 



Margarine 68 



Olein 30 



Special butter oil 2 



100 



It vv^ill be observed that my butter may be classed as summer 

 butter, and that Mr. Alcock's is the richest in proportion of olein. 

 Both were produced in the month of January. 



These results are important, and completely establish the con- 

 clusion I had previously formed, that the quantity and quality of 

 butter depend essentially on the food and treatment ; and that by 

 suitable means you can produce as much and as rich Latter in 

 lointer as in summer. 



From information derived from various sources in the district 

 in which the same breed of cows is kept, the average quantity of 

 butter from milk is somewhat more than an ounce to each quart, 

 or from 16 quarts of milk 17 to 18 oz. of butter. Tliis is during 

 summer, and whilst the cows are at grass. 



During the winter season the supply of butter from the dairy- 

 keepers in this vicinity falls off to one-fourth of what they pro- 

 duce in summer. 



I am led to infer that there is some misapprehension as to 

 what forms the excellence of butter. On inquiring of a Jermyn- 

 street factor, I learnt that rich oily butter is preferred in Avinter, 

 and hard butter in summer. This preference to hard butter in 

 summer will doubdess be owing to its withstanding better the 

 effects of heat, and consequently being more palatable. 



It seems probable that the higher price of butter, in com- 

 parison with that of suet or other solid fat, is due not only to its 

 agreeable flavour but also to its proportion of olein, which is 

 known to be more easy of digestion, and more available for respira- 

 tion than solid or margarine fat. We find it preferred for pastry 



n2 



