Sec. 28.] THE DAIRY. 445 



lie also certified at the time she was oftered, in October, that four quarts 

 of her milk, wlien fed on grass only, and tiiat of an ordinary pasture, jiro- 

 duced one pound of the finest yellow hutter. "This cow," he says, "is one 

 of the si.x cows owned and bred by me, whose milk has repeatedly yielded 

 one pound of butter from four beer quarts. Her keep through the autumn 

 of the three years of her milking has been grass feed only, no grain, or 

 roots, or corn stover having been given her." 



This is the richest milk of any but Alderncys, and above their average. 



William S. Lincoln, of "Worcester, Mass., ]>roduced from one cow, owned 

 by him, in the spring of ISoS, eighteen pounds of butter a week ; and cows 

 that produce fifteen or sixteen pounds a week aro not uncommon in that 

 State. The " Oaks cow" yielded her owner nineteen j)Ounds a week at tlio 

 best, and nearly oUU pounds in the coui-se of the season. Tiiesc are extra- 

 ordinary cases, it is true ; but if one cow can do it, others can. 



Kow, if these are facts— and who can dispute them I — what are we to 

 think of the quality of judgment, sense, or economy of men wlio will keep 

 cows on their farms lor the solo purpose of making butter, at an average of 

 one pound to fourteen quarts, when they could have cows that would give 

 a pound from less than half tliat quantity ? Let this fact be thougiit of. that 

 it docs take fourteen (piarts of milk for a pound of butter, whicli migiit bo 

 made from four quarts. While this is a fact, it is not to be wondered at 

 that Orange County farmers have quit making butter, notwithstanding tlie 

 high reputation it had attained, and prefer to send their milk to New York 

 from every farm within reach of the river or railroad. If the milk averages 

 two and a half cents a quart when sold, and it would take fourteen ({uarts 

 to make a pound of butter, it would make the first cost of tho butter thirty- 

 five cents a pound, besides all the labor of its manulaciure. 



The Homestead says : " Mr. Coit, of Jforwich, keeps two cows which, in 

 the best of the season, furnish four ([uarts of milk daily for use, and make 

 nineteen pounds of butter a week. The writer also thinks that an improveil 

 style of milk-room would bo quite as likely to increase tlio yield of butter 

 as an imj)roved breed of cows. If only aiu additional pound a week from 

 each cow could be secured in this way, it would be a matter worth looking 

 into by our farmers, and would greatly increase tho yield of butter in theState." 



Tliink of it, farmers, in every State. An additional pound of butter a 

 week to each cowl What would be the aggregate* Can any b.Kiy tell f 

 Can anybody think of the vast amount, and that it would bo all clear jtrotit f 

 And it is just as easy as it is to do right instead of wrong. 



Good cows, sweet feed, and pure water are tho first of all requisite* to 

 tho manufacture of good butter. Good cows, that proper color and right 

 consistency bo secured ; sweet feed and i>uro water, that no llgvor bo im- 

 parted to the milk which would render tho butter unpalatable. Dependent, 

 however, as the quality of the arti.le is ujion tho ecw an.i the g.«HlnoM of 

 tho food, a proper degree i.f care and skill on tho part of the dairy wotn»u it 

 of nmch greater couseouence. 



