374 APPENDIX. — horsfall's system. 



of butter, being from 16 quarts nearly 16| ounces ot 

 butter. The same author states that the yield of but- 

 ter derived from five churnings, of 15 quarts of cream 

 each, is somewhat less than 8 ounces per quart of cream. 

 Dr. Muspratt, in his work on the " Chemistry of Arts 

 and Manufactures," which is in the course of publication, 

 gives the yield of butter from a cow per year in Hol- 

 stein and Lunenburg at 100 pounds, in England at 160 

 pounds to 180 pounds. The average of butter from a 

 cow in England is stated to be eight or nine ounces per 

 day, which, on a yield of eight to nine quarts, is one 

 ounce per quart, or for sixteen quarts sixteen ounces. 

 The quantity of butter derived from cream is stated as 

 one fourth, which is equal to about nine ounces pei 

 quart. The richest cream of which I find any record 

 is that brought to the Royal Society's meeting during 

 the month of July, for the churns which compete for 

 the prize. On referring to the proceedings of several 

 meetings, I find that fourteen ounces per quart of cream 

 is accounted a good yield. 



I have frequently tested the yield of butter from a 

 given quantity of my milk. My dairy produce is partly 

 disposed of in new milk, partly in butter and old milk, 

 so that it became a matter of business to ascertain by 

 which mode it gave the best return. I may here remark 

 that my dairy practice has been throughout on high 

 feeding, though it has undergone several modifications. 

 The mode of ascertaining the average yield of butter 

 from milk has been to measure the milk on the churning- 

 day, after the cream has been skimmed off, then to 

 measure the cream, and having, by adding togethe r the 

 two measurements, ascertained the whole quantity of 

 milk (including the cream), to compare it with that of 

 the butter obtained. This I consider a more accurate 

 method than measuring the new milk, as there is a con- 

 siderable escape of gas, and consequent subsidence, 

 whilst it is cooling. The results have varied from 

 twenty-four to twenty-seven and a quarter ounces from 

 sixteen quarts of milk. I therefore assume in my cal- 

 culation sixteen quarts of milk as yielding a roll (twen- 

 ty-five ounces) of butter. 



