380 APPENDIX. — horsfall's system. 



linseed-cake. In substances poorer in nitrogen, and with 

 more of starch, gum, oil, &c, the disparity in value as 

 food and as manure will be proportionately greater. 



During the present season, Mr. Mendelsohn, of Ber- 

 lin, and Mr. Gausange, who is tenant of a large royal 

 domain near Frankfort on the Oder, on which he keeps 

 about one hundred and fifty dairy cows, have been my vis- 

 itors. These gentlemen have collected statistics in dairy 

 countries through which they have travelled. I learned 

 from them that in Mecklenburg, Prussia, Holland, &c. 

 fourteen quarts of milk yield, on the average, one pound 

 of butter ; in rare instances twelve quarts are found to 

 yield one pound. Both attach great importance to the 

 regulation of the temperature. Mr. Mendelsohn tells 

 me that the milk from cows fed on draff (distillers' 

 refuse) requires a higher temperatnre to induce its yield 

 of butter than that from cows supplied with other 

 food. 



On inquiry in my own neighborhood, I find it is com- 

 puted that each quart at a milking represents one pound 

 of butter per week. Thus, a cow which gives four 

 quarts at each milking will yield in butter four pounds 

 per week, or from fifty-six quarts sixty-four ounces of 

 butter, or from fourteen quarts of milk one pound of 

 butter. Taking the winter produce alone, it is lower 

 than this ; the cream from my neighbors' cows, who 

 use common food, hay, straw, and oats, somewhat resem- 

 bles milk in consistence, and requires three to four 

 hours, sometimes more, in churning. On one occasion, 

 a neighboring dairy-woman sent to borrow my churn, 

 being unable to make butter with her own ; I did not 

 inquire the result. If she had sent her cow, I could in 

 the course of a week have insured her cream which 

 would make butter in half an hour. These dairy people 

 usually churn during winter in their kitchen, or other 

 room with a fire. Each of them states that from bean or 

 oat meal used during winter as an auxiliary food they 

 derive a greater quantity of butter, whilst those who 

 have tried linseed-oil have perceived no benefit from it. 



My own cream during the winter season is of the 



