COST OF BUTTER AND CHEESE MADE FKOM COKN. 271 



summer and fall, or well cured, chaffed, and steamed, 

 in winter, is probably not surpassed, if equalled, by 

 any provender in use. 



Thus the combined result produced by the differ- 

 ent parts of corn, one having a special influence on 

 the milk, and the other a similar effect on the butter 

 and cheese, seems to indicate the peculiar fitness and 

 value of this cereal for the purposes of the dairy. 



What amount of this feed would be required for 

 a given quantity of butter, has not yet been very 

 accurately determined. Some estimates have been 

 made rating the effective value of corn at from five 

 to eight pounds for producing one pound of butter. 

 In some experiments that have come to the knowledge 

 of the author, the result was less than five pounds of 

 corn for one of butter. 



Comparative estimates have also been made as to 

 the relative amounts of beef and milk resulting from 

 a given quantity of feed. Sir John Sinclair, as cited 

 by Professor Johnston, has stated that the same 

 provender which gives one hundred and twelve 

 pounds of beef will yield three thousand six hundred 

 pounds of milk. But this is undoubtedly erroneous ; 

 the disproportion in favor of milk being greater than 

 experience warrants us in crediting. 



The estimate of Eiedesel, a Continental writer, 

 is rather more reasonable, but still not accurate. 

 According to the latter authority, the hay that gives 

 one hundred pounds of beef will give one thousand 

 pounds of milk. Allowing twenty pounds of the lat- 

 ter for one of butter, which is about the general 



