252 



market, he says from personal observation, is always churned 

 from fresh cream, and commonly churned daily. 



Of the amount of milk required to make a pound of butter, 

 quite various accounts are given. The milk of some cows is 

 much richer than that of others. The milk of a cow in gen- 

 eral increases in richness from the time of her calving. The 

 richness of a cow's milk is in some measure dependent on the 

 food she receives. The milk first drawn is quite inferior in 

 richness to that last drawn from the cow, known as the strip- 

 pings. All these circnmstances will of consequence affect the 

 amount of milk necessary to make a pound of butter. It may 

 be well however in this case to give the statements of different 

 farmers. In one case 7 quarts, in another 8, in another 9 ; 

 in another case, 12 quarts are required for a pound of butter. — 

 In S. Jaques's stock, which he designates as the cream-pot breed, 

 two quarts of the strippings, by his account, have produced one 

 pound of butter. I have already referred to this fact in my 

 Second Report. 



/ Middlesex county, in the vicinity of the capital and the large 

 towns, abounds in milk establishments, at several of which as 

 many as forty cows are kept — in some cases more — and their 

 produce is daily carried to the market. It used to be the prac- 

 tice to milk the cows before the departure of the cart in the 

 morning. This obliged the farmers, in some cases at consider- 

 able distance from town, to begin their milking between one 

 and two or two and three o'clock in the morning, and was oth- 

 erwise objectionable. A different course is now in many cases 

 adopted. The milk of this morning, for example, is not carried 

 until to-morrow morning, and the milk of to-night will go at the 

 same lime. The milk after being drawn is thoroughly cooled 

 off, and kept in the cans in iced water until it is taken in the 

 morning to the market. After this thorough cooling, the cus- 

 tomers find, especially in the warm season, tiiat the milk retains 

 its sweetness longer than when put into the cans and brought to 

 the market warm from the cow. 



I believe there is no city supplied willi better milk, or 



