MAKIIVG BUTTER AND CHEESE. 585 



S. d. 

 d. 90 quarts of new milk give 18 quarts of cream, yielding 



9 lbs. of butter at 9d., as before 6 9 



18 quarts of butter-milk, at ^d 9 



70 quarts of skim-milk, at ^d. 2 11 



10 5 



When the skim-milk cannot be sold, it may be given to the pigs, or 

 it may be made into skim-niilk cheese. In the latter case the profit is 

 as follows : — 



s. d. 



e. — Butter and butter-milk, as before 7 6 



70 quarts of skim-milk give 16 lbs. of cheese, which, at 3d. 



per lb 4 



11 6 

 Thus we have 90 quarts of milk — 



s. d. 

 a — sold as new milk, worth . . . . 15 

 6 — made into full-milk cheese .... 96 



c — made into butter and butter-milk, where the latter 



can be sold 10 6 



d — made into butter and skim-milk, where the latter 



can be sold 10 5 



e — made into butter and skim-milk cheese . . 11 . 6 

 In the country, therefore, according to these calculations, the most pro- 

 fitable way is to make butter and skim-milk cheese^ The farmer is thus 

 in a great measure independent of an adjoining population. The small 

 quantity of bulter-milk he thus obtains he will easily be able to dispose 

 of, or otherwise to employ to advantage. 



According to Mr. Ayton, it is still more profitable to feed calves with 

 the milk, but I find many people differ from him on this point. At all 

 events, a good and ready market is required for the veal. 



