QUALITY OP THE BUTTER. 409 



quite agrees with me that it is far more profitable to 

 buy far-milked cows for fattening; and obtains, from a 

 change to his food, 2 to 3 quarts per day more than the 

 cow had given previously. 



Though Mr. Alcock's cream is not so rich as what I 

 have described on pp. 377 and 378, it is more than 

 ordinarily so. His mode of separating his milk from 

 his cream differs from my own, his milk being set up in 

 leaden vessels, from which, on the cream being formed, 

 the old milk is drawn, by taking a plug from a hollow 

 tube, with perforated holes in the centre of the vessel. 

 To this difference I am disposed in some degree to 

 attribute the less richness of Mr. Alcock's cream. On 

 examining the cream with a spoon, after the dairy- 

 keeper had drawn off the milk, I observed some portion 

 of milk, which would have escaped through my per- 

 forated skimmer. 



Mr. Alcock's proportion of butter from milk, which is 

 the matter of practical importance, is greater than what 

 I have shown on a preceding page> being from each 16 

 quarts of milk 27 oz. of butter. 



Quality of Butter. — In January, 1857, samples of 

 about 56 oz. each, of butter of my own, and also of 

 Mr. Alcock's, were sent to the laboratory of Messrs. 

 Price & Co.'s candle-works, at Belmont. 



My butter was found to consist of (taking the pure 

 fat only), 



Hard fat, mostly margarine, fusible at 950°, . . 45.9 



Liquid, oroleine, • 54.1 



100.0 

 Mr. Alcock's, 



Hard fat, mostly margarine, fusible at 10°, . . . 36.0 

 Liquid, or oleine, 64.0 



100.0 



For these analyses of butter the agricultural public 



is indebted to the good offices of Mr. George Wilson, 



director of Messrs. Price & Co.'s manufactory. It will 



be observed that Mr. Alcock's milk is richer in butter. 



35 



