376 APPENDIX. — horsfall's system. 



ing but little from twenty-five ounces of butter per 

 quart of cream ; on Monday, April 30, sixteen quarts 

 of cream having yielded sixteen rolls (of twenty -five 

 ounces each) of butter. Though I use artificial means 

 of raising the temperature of my dairy, by the applica- 

 tion of hot water daring cold weather, yet, my service- 

 pipes being frozen in February, I was unable to keep 

 up the temperature, and it fell to forty-five degrees. 

 Still my cream, though slightly affected, was peculiarly 

 rich, yielding twenty-two ounces of butter per quart. 

 Throughout April the produce of milk from my fifteen 

 dairy cows averaged full one hundred and sixty quarts 

 per day. 



My cows are bought in the neighboring markets with 

 a view to their usefulness and profitableness. The 

 breeds of this district have a considerable admixture of 

 the short-horn, which is not noted for the richness of 

 its milk. It will be remarked that during the time 

 these observations have been continued on the propor- 

 tion of butter from cream, more than half of my cows 

 have been changed. 



Having satisfied myself that the peculiar richness of 

 my cream was due mainly to the treatment of my cows 

 which I have sought to describe, it occurred to me that 

 I ought not to keep it to myself, inasmuch as these 

 results of my dairy practice not only afforded matter 

 of interest to the farmer, but were fit subjects for 

 the investigation of the physiologist and the chemist. 

 Though my pretensions to acquirements in their 

 instructions are but slender, they are such as enable 

 me to acknowledge benefit in seeking to regulate my 

 proceedings by their rules. 



In taking off the cream I use an ordinary shallow 

 skimmer of tin perforated with holes, through which 

 any milk gathered in skimming escapes. It requires 

 care to clear the cream ; and even with this some 

 streakiness is observable on the surface of the skimmed 

 milk. The milk-bowls are of glazed brown earthen 

 ware, common in this district. They stand on a base 

 of six to eight inches, and expand at the surface to 



