584 COMPARATIVK PROFIT OF 



portions of cream and butter yielded ly his dairy of 38 cows, at Well- 

 wood, in the higher part of Ayrshire, near Muirkirk, during six several 

 iays. in November and December, 1843 : — 



Cream Butter 



Date. in imp. galls. in pounds. 



November 1 ...... 16 43^ 



7 19| 47^ 



14 18| 43 



21 21} '47 



29 18 39 



December 7 19 43^ 



In all 112^ galls, gave. 263^ 



or, seven quarts of cream in November gave four pounds of butter. 



The cream appears from the table to have become gradually less rich, 

 though the whole quantity did not diminish. 



Mr. Alexander remarks, that " the proportion of cream varies in his 

 dairy from |th to y\jth of the bulk of the milk, and that the Guernsey or 

 Highland, or any black or black-marked cow, gives more cream from the 

 same quantity of milk." That is, they give a richer milk. 



This is a curious physiological fact, and is probably related to an ob- 

 servation made in the fattening of these races, that the same quantity of 

 food goes further in fattening a black or black-marked than a dun or white 

 beast. I do not suppose that any thing of this kind has been observed in the 

 Durham breed — as white animals, of pure blood, are often great favour- 

 ites with the breeders of Tees-Water stock. 



3°. Profit of making butter and cheese compared with that of 

 selling the milk. 

 For the following particulars I am also indebted to Mr. Alexander. 

 The produce of cheese and butter is the average of his experience at 

 Well wood, in Ayrshire. 



There are three ways in which the milk is usually disposed of. It is 

 sold in the state of new milk, or it is made into full milk cheese, and the 

 whey given to pigs — or it is made into butter, and the skim-milk sold, or 

 made into cheese, or given to pigs. The profit of each of these three 

 methods, at the Ayrshire prices, is as follows approximately : — 



s. d. 

 a. — 90 quarts of new milk, at 2d. a quart, are sold for . 15 

 b. — 90 quarts of new milk give 24 lbs. of full milk cheese, 



which, at 4^d., per lb. are sold for . . . .90 

 The whey is worth, at least 6 



9 6 

 c. — 90 quarts of milk, churned altogether, give 9 lbs. of butter, 



at9d. 6 9 



90 quarts of butter-milk, at Id. per quart . . . .39 



10 6 

 In the country, where the butter-milk cannot be sold, it is given to the 

 pigs, and does not yield so large a return. 



