1890.] PUBLIC DOCUMENT — No. 4. 209 



on the market. I understand the Boston contractors claim 

 that a can of the milk received by them makes three-fourths 

 of a pound of butter. If the milk taken by them comes up 

 to the legal standard of thirteen per cent solids, it ought to 

 do some better than that ; but, taking their figures as a basis, 

 twenty-four pounds of milk are required for one of butter. 

 In our butter dairies twenty pounds of milk will make one 

 of butter. AYe have, then, this calculation, figured on both 

 twenty-four and twenty pounds of milk for one of butter : — 



100 pounds milk, 24 to a jDound, 4^ pounds butter, at 22 cents, . $0 91 

 100 jjounds milk, 20 to a pound, .5 pounds butter, at 22 cents, . 1 10 

 100 jjounds milk, 20 to a jDOund, 5 pounds butter, at 25 cents, . 1 25 



In the business of butter-making the by-product of skim- 

 milk is an important item. This is all retained at the fiirm, 

 or may be if one desires it ; and, whatever its value, it 

 should be added to the butter receipts, to give a fair presen- 

 tation of the business. From a close study of its value 

 through a long experience, I have come to value it one year 

 with another at one cent per quart. As a food for calves 

 and colts, a starter for pigs, or even a food for heifers in 

 milk, it stands unrivaled. In some branches of this work 

 it can* be fed to great profit, and its value can hardly be 

 expressed in dollars and cents. It also finds many uses 

 with the family, and altogether is a convenient material to 

 have constantly on hand for use. As a cool and refreshing 

 drink in summer, one has only to become accustomed to it 

 to value it highly. 



Professor Jordan of the Maine Experiment Station gives 

 the following composition of skim-milk as obtained by him, 

 based on analyses made for five consecutive days, in each of 

 six months, of the mixed milk of several cows : — 



Carbohydrates. 



Milk of a quality requiring twenty-four pounds for one of 

 butter will throw up seventeen per cent of cream. Of one 

 hundred pounds milk skimmed for butter, there will be left 

 on the farm eighty-three pounds of skim-milk, or thirty-nine 



