On Daii'y- Farming, 347 



is by producing everything of the best quality that the British 

 fanner is best enabled to meet foreign competition. I do not 

 mean to say that some cream may not be occasionally taken off 

 at the latter end of the year, or when the milk is very rich from 

 high feeding, but a very great deal of cheese is made of which 

 the value is greatly lessened by its being robbed of a portion of 

 its butter. 



In a former volume of this journal, Dr. Voelcker has stated, as 

 the result of his experiments, that the highest profit may be 

 obtained by making all the cream into butter, skim-milk cheese 

 being made from the residue. The price, however, which he puts 

 upon such cheese, 50^. per cwt., is much higher than can be com- 

 monly obtained ; indeed I much doubt whether, in competition 

 with American cheese, even ?>d. per lb. could always be obtained. 

 This point, however, is especially connected with making butter. 



Much larger results than those here assumed may, however, 

 occasionally be realised by cheese-making when skilfully carried 

 out. At the large cheese-fair held annually at Leicester, early 

 in October, Mr. Nuttal, of South Croxton, pitched last year 12 

 tons of cheese, of first-rate quality, which was sold altogether 

 at over 8d per pound. This was that portion (about two-thirds) 

 of his yearly make, from some 85 cows, which was ripe at the 

 beginning of October. He attributed his large make of cheese, 

 in that unfavourable season, in a great measure, to the use of 

 30 tons of palm-nut meal, of which he spoke very highly. I 

 have myself used a quantity of this food for dairy cows ; the 

 large proportion of oil which it contains renders it peculiarly 

 adapted for producing rich milk. It has been growing into 

 favour since it was noticed by Dr. Voelcker in this Journal two 

 years ago. 



The Production of Butter. 



If, as before, we take 535 gallons as the average yield of milk, 

 with ordinary keep we may reckon on 200 lbs. of butter per cow, 

 being at the rate of nearly 22 pints of milk to 1 lb. of butter. A 

 less quantity of milk would be required if the cows were liberally 

 supplied with rich food, as in the experiments recorded by 

 Mr. Horsfall, or where a breed especially adapted for butter- 

 making was kept. But the quantity I have named is a good 

 average weight. 200 lbs. of I)utter, at l.s-. Id. per lb., would 

 amount to 10/. 10^. ^d. 



The skim-milk may be either made into cheese, when it would 

 produce about 300 lbs. weight, or it may be used in rearing calves 

 or fattening pigs. In either case, as it is fairly valued at 4/. 4a-., 

 which, added to 10/. 16.9. 8fZ. the value of the butter, would give 

 a total return of 15/., or about 6|f/. per gallon. 



There are however many dairy-farms, situated within easy 



