PROPORTION OF CREAM AND BUTTER. 375 



As I have at times a considerable number of cows 

 bought as strippers, and fattened as they are milked, 

 which remain sometimes in my stalls eight or nine 

 months, and yield towards the close but five quarts per 

 day, T am not enabled to state with accuracy and from as- 

 certained data the average yield per year of my cows kept 

 for dairy purposes solely. However, from what occurs 

 at grass-time, when the yield is not increased, and also 

 from the effects of my treatment on cows which I buy, 

 giving a small quantity, I am fully persuaded that my 

 treatment induces a good yield of milk. 



As the yield of butter from a given quantity of cream 

 is not of such particular consequence, I have not given 

 equal attention to ascertain their relative proportions. 

 I have a recollection of having tested this on a former 

 occasion, when I found fourteen to sixteen ounces per 

 quart, but cannot call to mind under what treatment this 

 took place. 



On questioning my dairy-woman, in December, 1854, 

 as to the proportion of cream and butter, she reported 

 nearly one roll of twenty-five ounces of butter to one 

 quart of cream. I looked upon this as a mistake. On 

 its accuracy being persisted in, the next churning was 

 carefully observed, with a like proportion. My dairy 



cows averaged then a low range of milk as to quantity 



about eight quarts each per day. Six of them, in a for- 

 ward state of fatness, were intended to be dried for 

 finishing off in January ; but, owing to the scarcity and 

 consequent dearness of calving cows, I kept them on in 

 milk till I could purchase cows to replace them, and it 

 was not till February that I had an opportunity of 

 doing so. I then bought four cows within a few days 

 of calving ; they were but in inferior condition, and 

 yielded largely of milk. Towards the close of February 

 and March, four of my own dairy cows, in full condi- 

 tion, likewise calved. During March, three of the six 

 which had continued from December, and were milked 

 nearly up to the day of sale, were selected by the 

 butcher as fit for his purpose. Each churning through- 

 out was carefully observed, with a similar result, vary- 



