FINANCIAL ASPECTS OF DAIRYING 201 



2. Buttermaking (i\ galls. Milk to i Ib. Butter) 



260 Ibs. of butter, at is. 2d. per Ib. . . ^15 3 4 



285 galls, separated milk, at id. . . . 289 



39 galls, buttermilk, at id. . . .036 



i7 15 7 



3. Cheesemaking (i gall. Milk to I Ib. Cheese) 



(Say 550 galls, made into Cheese, and 100 galls, made 



into Butter.) 

 550 Ibs. cheese, at 6^d. per Ib. . . .,12180 



468 galls, of whey (85 per cent, of milk taken), 



at |d. per gall. . . . . .0180 



4if Ibs. butter, at is. 2d. per Ib. . .286 



90 galls, separated milk, at id. per gall. . .076 



6 galls, buttermilk, at id. per gall. . . 006 



12 6 



Score Card for Dairy Shorthorn Cow. 



The score card on p. 202 has been drawn up by 

 the writer for use by the students in connection with 

 the Winter School of Agriculture at Hereford. 



XXVIII. BEEP CATTLE. 



The fattening of beef cattle plays a very important 

 part on arable farms, seeing that it is, after all, one of 

 the most convenient ways of dealing with the bulky 

 produce (straw and roots chiefly) grown on the farm. 

 A further consideration is the production of large 

 quantities of manure, which is so valuable for maintain- 

 ing the fertility of arable land. In fact, big crops and 

 heavy cattle-feeding usually go together on farms 

 in this country. 



Generally speaking, the eastern half of Great 



