BUTTER-MAKING WITHOUT A CHURN 315 



been sterilised at a temperature of about 230 to destroy the 

 organisms. That it has failed as a preventive of consumption 

 or as a cure is recognised, but thousands of experiments have 

 shown that it is most reliable as a diagnostic of bovine 

 tuberculosis." 



The Netherlands (Dutch) Government have, since 1st 

 January 1905, offered full compensation for cows reported by 

 the farmers to be tuberculous, and the regulations, being 

 optional, work well. The flesh is sold, and little loss is 

 sustained by Government. In this country when a carcase is 

 condemned in the public interest, even that of an animal 

 which when alive showed no symptom of disease, the loss 

 falls upon the owner, who may only have bought it the day 

 before in the open market. This seems hardly up to the 

 usual standard of British justice. 



Butter-making without a Churn 



A remarkable characteristic came under our observation 

 about 1885 in a cross-bred cow, the property of William 

 Lind, Belford. The cow was got by a pure-bred Shorthorn 

 bull, and was then eleven years old. It is believed that the 

 breed of the dam was Ayrshire, although there is no absolute 

 certainty. During the first two years Lind's cow was in 

 profit there was nothing unusual about the quality of the 

 milk, but after the birth of her third calf the milk became 

 specially rich and the cream was readily made into butter by 

 stirring with a thirl-stick for not more than five minutes. For 

 seven years no churn had been used, and in warm weather 

 the cream sometimes formed butter without stirring. 1 



1 A sample of the milk was sent to Edinburgh for microscopical 

 examination in 1890, but there was nothing abnormal detected except 

 that the fat globules were remarkably large. The total return of 

 produce sold in that year, the last in which a record was kept, amounted 

 to ^39, ios., made up of ^33 received for new milk sold at is. per gallon, 

 and ^6, ios. for butter of excellent texture and flavour at is. per Ib. 

 When the animal was at full profit the yield amounted to 28 quarts of 

 milk in the day. The heifer calves of this cow, three in number, 

 by Shorthorn bulls, have been reared, and two of these have inherited 

 their mother's peculiarity. Had this remarkable animal been born in 

 America she would most probably have been selected as the founder of a 

 new and unique breed of dairy cattle, not merely on account of the 

 peculiarity exhibited in the cream, but also owing to the excellence and 

 abundance of the produce. 



