Management of Dairy Cattle. 267 



dairy produce : — Mr. Morton, in his ' Cyclopaedia of Agriculture,' 

 p. 621, gives the results of the practice of a Mr, Young, an exten- 

 sive dairv-l<eeper in Scotland. The yield of milk per cow is stated 

 at 680 gallons per year; he obtains from 16 quarts of milk, 20 oz. 

 of butter, or for the year, 227 lbs, per cow ; from 1 gallon of cream 

 3 lbs. of butter, or 12 oz. per quart, Mr. Young is described 

 as a high feeder ; linseed is his chief auxiliary food for milch 

 cows. Professor Johnston (' Elements of Agricultural Chemistry ') 

 gives the proportion of I)utter from milk at 1^ oz. per quart, 

 or from 16 quarts 24 oz. ; being the produce of four cows of dif- 

 ferent breeds — Alderney, Devon, and Ayrshire — on pasture, and 

 in the height of the summer season. On other four cows of the 

 Ayrshire breed he gives the proportion of butter from 16 quarts 

 as 16 oz., being 1 oz. per quart. These cows were likewise on 

 pasture. The same author states the yield of butter as one-fourth 

 of the weight of cream, or about 10 oz. per quart. Mr. Rawlinson 

 ('Journal of the Royal Agricultural Society,' vol. xiii., p, 38) gives 

 the produce of 20,110 quarts of milk clmrned by hand as 1109 lbs. 

 of butter, being at the rate of fully 14 oz. per 16 quarts of milk ; 

 and from 23,156 quarts of milk, 1525 lbs. of butter, being from 

 16 quarts nearly 16f oz. of butter. Tiie same author states that 

 the yield of butter derived from five churnings of 15 quarts of 

 cream each is somewh.at less than 8 oz. per quart of cream. Dr. 

 Muspratt, in his work on the ' Chemistry of Arts and Manufac- 

 tures,' which is in the course of publication, gives the yield of 

 l)utter from a cow per year in Holstein and Lunenburg at 100 

 lbs., in England at 160 lbs. to 180 lbs. The average of butter 

 from a cow in England is stated to be 8 oz, or 9 oz. per day, 

 which, on a yield of 8 to 9 quarts, is 1 oz. per quart, or for 16 

 quarts 16 oz. The quantity of butter derived from cream is 

 stated as one-fourth, which is equal to about 9 oz, per quart. 

 The richest cream of which I find any record is that brought to 

 tlie Royal Society's meeting during the month of July, for the 

 churns which compete for the prize. On referring to the pro- 

 ceedings of several meetings, I find that 14 oz. per (juart of <ream 

 is accounted a good yield. 



I have frequently tested the yield of butter from a given 

 quantity of my milk. My dairy produce is partly disposed of 

 in new milk, partlv in butter and old milk, so that it became a 

 matter of business to as( ertain hy which mode it gave tlie best 

 return. . I may here remark tliat my <Kairv practice has been 

 throughout on liigh feeding, tliough it has undergone several 

 modifications. Th(' mode of ascertaining the average yield ot 

 butter from milk has Ijeen to measure the milk on tlie churning 

 day after the cream has been skinnncd off, then to measure the 

 cream, and having, bv adding together the two nuasurements, 



