QUANTITY OF BUTTER YIELDED BY MILK. 553 



Kerry coio, 1264 quarts, of which from 8 quarts to 8} gave 1 Ih. of 

 Dutter. 



Showing, as I have before stated, (p. 536), that the small Kerry cow, 

 upon the same pasture, will give a richer milk even than the Ayrshire. 



In Holstein and Lunenburg again, it is considered, on an average, 

 that 15 quarts of milk will yield 1 lb. of butter. The milk in that 

 country, therefore, must be very much poorer in butter. [Journal of the 

 Royal Agricultural Society, I. p. 386.] 



The result of numerous trials, however, made upon the milk and 

 cream of cows considered as good butter-givers, in this country, has 

 established the following average relation between milk, cream, and but- 

 ler : — 



Milk. Cream. Butter. 



18 to 21 lb$. ) . 1 , W lbs. } T ,, 



9tollqts.$ y^^^^ j2qts.M ^' ^ ^^' 



The cow, therefore, that yields 3000 quarts of milk should produce, 

 where butter is the principal object of the farmer, about 300 lbs. of but- 

 ter, or 1 lb. a day for 300 days in the year. 



This is not a large daily produce, since some cows have been known 

 to give for a limited time as much as two or even three pounds of butter 

 in a single day. It is a large quantity however, taken as the average of 

 a lengthened period of time, and hence such cases as that of Mr. Cramp's 

 cow, which for four years continuously yielded nearly a pound and a 

 half of butterf every day, are naturally quoted as extraordinary. 



In most districts the average of the whole year is much less than a 

 pound a day, even for ten months only. In Devon, for the first twenty 

 weeks after calving, a good cow will yield 12 quarts of milk a day, from 

 which, by the method of scalding, a pound and a quarter of butter can be 

 extracted. 



In South Holland, [Loudon's Encyclopasdia,] a good cow will pro- 

 duce during the summer njpnths about 76 lbs. of butter. In the high 

 pastures of Scaria in Switzerland, a cow will yield during the ninety 

 days of summer about 40 lbs. of butter, or less than half a pound a day. 

 In Holstein and Lunenburg it is considered a fair return if a cow yields 

 100 lbs. of butter, and even in England, [British Husbandry, II., p. 

 404,] 160 to 180 lbs. is reckoned a fair annual produce for a cow, or from 

 8 to 9 ounces a day for ten months in the year. 



§ 12. Of the circumstances which affect the quality of butter. 

 It is known that the butter produced in one district of the country, dif- 

 fers often in quality from that produced in another, even though the same 

 method of manufacture be adopted. In different seasons also the same 

 farm will produce different qualities of butter — thus it is said that cows 

 which are pastured yield the most pleasant butter in May, when the first 

 green fodder comes in — that the finest flavoured is given by cows fed upon 

 spurrey (Sprengel) — that it is generally the hardest when the animal 

 lives upon dry food — and that autumn butter is best for long keeping. 



* The quarts spoken of in this lecture are old wine quarts, of which 5 make an intperuU 

 pallon. A wine gallon of milk or cream weighs about 8 lbs. 4 oz., an imperial gallon about 

 10 lbs. 5 oz. About two imperial gallons, therefore, should yield a pound of butter. 



t It gave in four years 2132 lbs. of butter from 23,559 quarts of milk, or 16 quarts a day, of 

 which 11 quarts gave apound of butter. ..„,,^_ -iiv-- «-«,'«• 



