270 Management of Dairy Cattle. 



On testing the comparative yield of butter and of butter-milk, 

 1 find 70 per cent, of butter to 30 per cent, of butter-milk, 

 thus reversing the proportions given in tlie publications to which 

 I have referred. An analysis of my butter by Professor Way 

 gives — 



Pure fat or oil 82-70 



Casein or curd .. ^ 2-45 



A^^ater with a little salt 14-85 



Total 100-00 



The only analyses of this material which I find in the publi- 

 cations in my hand are two by Professor Way, ' Journal,' vol. xi. 

 p. 735, " On butter by the common and by the Devonshire 

 method ; " the result in 100 parts being — 



llaw. Scalded. 



Pure butter 79-72 79-12 



Casein, &c 3-38 3-37 



AVater 16-90 17-51 



Total .; .. .. 100-00 100-00 



The foregoing observation of dairy results was continued up 

 to grass time in 1855. In April and May the use of artificial 

 means was discontinued without diminution in the yield of butter 

 or richness of cream, the natural temperature being sufficient to 

 maintain that of my dairy at 54° to 56°. 



I now proceed to describe the appearances since that time. 

 In the summer season, whilst my cows were grazing in the 

 open pastures during the day and housed during the night, 

 being supplied with a limited quantity of the steamed food 

 each morning and evening, a marked change occurred in the 

 quality of the milk and cream ; the quantity of the latter some- 

 what increased, but instead of 25 oz. of butter per quart of cream, 

 my summer cream yielded only 16 oz. per quart. 



I would not be understood to attribute this variation in quality 

 to the change of food only ; it is commonly observed by dairy- 

 keepers that milk during the warm months of summer is less I'ich 

 in butter, owing probably to the greater restlessness of the cows, 

 from being teased by flies, &c. I am by no means sure that, if 

 turning out during the warm months be at all advisable, it would 

 not be preferal^le that this should take place during the night 

 instead of during the day time. Towards the close of September, 

 when tlie temperature had become much cooler and the ( ows were 

 supplied with a much larger quantity of the steamed food, results 

 appeared very similar to those which I had observed and described 

 from December to May, 1855. During the month of November 

 the quality was tested with the following result. 



