Management of Dairy Cattle. 2G9 



February, I was unable to keep up the temperature, and it fell 

 to 45 . Still my cream, thougli slightly affected, was pcrullarly 

 rich, yielding 22 oz. of butter per quart. Throughout April the 

 produce of milk from my 15 dairy cows averaged full 160 quarts 

 per day. 



]My cows are bougbt in the neighbouring markets with 

 a view to their usefulness and profitableness. The breeds of 

 this district have a considerable admixture of the short-horn, 

 which is not noted for the richness of its milk. It will be re- 

 marked that during the time these o1)servations liave been con- 

 tinued on the pi'oportion of butter from cream, more than one- 

 half of my cows have been changed. 



Having satisfied myself that the peculiar richness of my 

 cream was due mainly to the treatment of my cows, which I have 

 sought to describe, it occurred to me that I ought not to keep it 

 to myself; inasmuch as these results of my dairy practice not 

 only afforded matter of interest to the farmer, but were fit 

 subjects for the investigation of the physiologist and the chemist. 

 Though my pretensions to acquirements in their instructions are 

 but slender, they are such as enable me to acknowledge benefit 

 in seeking to regulate my proceedings by their rules. 



In taking off the cream I use an ordinary shallow skimmer 

 of tin perforated with holes, through which any milk gathered 

 in skimming escapes. It requires care to clear the cream ; 

 and even with this some streakiness is observable on the 

 surface of the skimmed milk. The milk bowls are of glazed 

 brown earthenware, common in this district ; they stand on a 

 base of G to 8 inches, and expand at the surface to nearly twice 

 that width. Four to five quarts are contained in each bowl, the 

 depth being 4 to 5 inches at the centre. The churn I use is a 

 small wooden one, worked by hand, on what I believe to be the 

 American principle. I obtained it from Messrs. Dray and Co. 

 I have forwarded to Professor Way a small sample of butter for 

 an.ilysis ; 15 quarts of cream were taken out of the cream jar, 

 and churned at three times in equal portions — 



The first five quarts of cream gave .. .. 127 oz. of butter. 

 The second five ,, „ .. .. 125 ,, 



The third five „ „ .... 12ni 



= to 2-!f oz. i^er quart. 

 At a subsequent churning of 14 quarts of cream — 



'llie first seven pave 7 rolLs, or .. .. .. 17") oz. of butter. 



The second seven gave 7 rolls 2 oz., or .. 177 ,, 



r= to 2r] oz. per qmrt. 



