Ch. XXXVIII.] ON DAIRY ESTIMATES. 451 



100 gallons of milk produce 112 lbs. of dheese of the best quality, 



which at 6cl. per lb. is £2 16 



And 5 lbs. of whey butter, which, at 9d. per lb., is . . 3 4 



Value of 100 gallons of milk, when converted into cheese £2 19 4 



100 gallons produce of milk butter 34 lbs., which, at lOr/. perlb., is£l 8 4 

 And of cheese of the worst quality 74 lbs., which, at 3t/. per lb., is 18 6 



Value of 100 gallons when made into butter . . £2 6 10 



160 gallons produce 112 lbs. of veal, which, at 7^d. per lb., is £3 10 

 But calves, when dropped, generally sell at 10«. each, which 



being deducted . . . . . . . 10 



leaves, as the value of 160 gallons .... £3 



and therefore, the value of 100 gallons in feeding veal . £1 17 6 



But it does not state the charges of the manufacture of butter and cheese, 

 nor the value of the pork which may be reared upon the whey ; * neither 

 does it allude to the necessity of cheese being kept during a long period ere 

 it can be fit for consumption, while butter immediately commands a ready 

 sale, and veal occasions but little trouble. 



As experiments to determine the comparative quantities of butter and 

 cheese made from the same quantity of milk are not only curious but im- 

 portant, we mention the following, which, though on a small scale, will 

 afford a tolerably accurate idea of the subject : — 



No. I. was made several years ago by Mr. Wimpey, of Brockhamp- 

 ton, in the early part of the month of December, and states that 

 105 gallons of milk were properly disposed in pans for skimming off 

 the cream, which, when churned, produced 36 lbs. of butter, and 

 60 lbs. of skim-milk cheese. 



Of the like quantity of milk were made 106 lbs. of whole-milk 

 cheese, and 6 lbs. of whey butter : thus, supposing the value of good 

 butter to be thirteen-pence per lb., that made from whey being two- 

 pence less, and prime cheese to be worth sixpence, while that of skim- 

 milk is only fourpence per lb., the account would leave — 



36 lbs. best butter, at 13d. . £119 



60 , , skim-milk cheese, at 4d, . 1 



£2 19 



106 lbs. full-milk cheese, at 6d. . £2 13 



6 ,, whey butter, at lid. . 5 6 



£2 18 6 



Thus showing a slight difference in favour of butter. 



No. II. was made at our request by Mrs. Hayward, on the third 

 day of last November, upon 46^ gallons of milk, from which she 

 obtained 48^ lbs. of whole-milk cheese, and 4^ lbs. of whey butter : 

 the same quantity producing, when skimmed, 33f lbs. of cheese, and 

 15f lbs. of milk butter. 



Now, the prices of tliese different articles being estimated at the 

 same rate as those above stated, the value of the produce of the two 

 milkings would appear to be — 



48i lbs. best cheese, at 6d. . £14 3 



4| , , whey butter, at 1 Id. . 4 1^ 



33| lbs. skim-milk cheese, at 4d. . £0 11 3 



15| ,, bestbutter, at 13d. . 17 0^ 



£1 8 4i 



£1 8 



* For the rearing of pigs upon butter-milk and whey, see chap. xl. of this volume, 

 on Swine ; Art. " Torkers.''^ 



2a2 



