No. 9. 



Of the average quantity of Butter, SfC. 



277 



Of the average quajitity of Butter yield 

 ed by milk and cream, and of the 

 yearly produce of a Cow. 



I HAVE alreidy made yon acquainted with 

 some of those luunerons circnmstances hy 

 which the quality of milk is affected. These 

 same circnmstances will necessarily more or 

 less afiect the quantity of butter also, which 

 a given weight or measure of milk can be 

 made to yield. 



Thus in the King William's town dairy 

 (County Kerry,) the average quantity of 

 milk and butter yielded by "the Kerry and 

 Ayrshire breeds respectively, was, in a whole 

 year — 



Ayrshire cow, 1328 quarts, of which nine 

 and a half to nine and nine-tenths quarts, 

 gave one pound of butter. 



Kerry coio, 1264 quarts, of which from 

 eis'ht quarts to eight and a fifth, gave one 

 pound of butter. 



Showing, as I have before stated, that 

 the small Kerry cow, upon the same pas- 

 ture, will give a riclier milk even than the 

 Ayrshire. 



In Holstein and Lunenburg aa'ain, it is 

 considered, on an average, that 15 quarts ofl 

 Hiilk will yield one pound of butter. The 

 milk in that country, therefore, musi be very 

 much poorer in butter. 



The result of numerous trials, however, 

 made upon the milk and cream, of cows con 

 sidered as good butter-givers, in this coun- 

 try, has established the following average 

 relation between milk, cream, and butter: — 



Enter, 

 or 1 lb. 



The COW, therefore, that yields 3,000 qts 

 of milk, should produce, where butter is the 

 principal object of the farmer, about 300 lbs. 

 of butter, or 1 lb. a day, for 300 days in the 

 year. 



This is not a large daily produce, since 

 some cows have been known to give for a 

 limited time, as much as two or even three 

 pounds of butter in a single day. It is a 

 laroe quantity however, taken as the aver- 

 age of a lengthened period of time, and 

 hence such cases as that of Mr. Ci"amp's 

 cow, which for four years, continuously 

 yielded nearly a pound and a half of butterf 



* The quarts spoken of in this lecture are old wine 

 quarts, of which five make an imjicrial gallon. A 

 wine callon of milk or cream, weijrlis about 8 lbs. 4 

 oz., an imperial gallon about 10 lbs. 5 oz. About two 

 imperial gallons, therefore, should jiold a pound of 

 butter. 



I It gave in four years 2,132 lbs. of butter from 23, 

 559 quarts of milk, or 16 quarts a day, of which 11 

 quarts gave a pound of butter. 



every day, are naturally quoted as extraor- 

 dinary. 



In most districts, the average of the whole 

 year is much less than a pound a day, even 

 for ten months only. In Devon, for the first 

 twenty weeks after calving, a good cow will 

 yield 12 quarts of milk a day, from which, 

 by the method of scalding, a pound and a 

 quarter of butter can be extracted. 



In South Holland, a good cow will pro- 

 duce during the summer months, about 76 

 bs. of butter. In the high pastures of Sca- 

 ria, in Switzerland, a cow will yield during 

 the ninety days of summer, about 40 lbs. of 

 butter, or less than half a poiuid a day. In 

 Holstein and Lunenburg, it is considered a 

 fair return if a cow yields 100 lbs. of butter, 

 and even in England, IGO to 180 lbs., is 

 reckoned a fair annual produce for a cow, or 

 from eight to nine ounces a day, for ten 

 months in the year. 



It is known that the butter produced in 

 one district of the country, differs often in 

 quality from that produced in another, even 

 though the same nsethod of manufacture be 

 adopted. In different seasons also, the same 

 farms will produce different qualities of but- 

 'ter — thus it is said that cows which are 

 1 pastured, yield the most pleasant butter in 

 May, when the first green fodder comes in 

 I — that the finest flavoured is given by cows 

 libd upon spurrey (Sprengel) — that it is gen- 

 j orally the hardest when the animal lives 

 jiipon dry food — and that autumn butter is 

 ibest for long keeping. These difiercnces 

 'may all be ascribed to varieties or natural 

 jdiflerences in the pasture or fodder upon 

 which the cow is fed. J The constitution of 

 jthe animal also is known to afiect the quality 

 jof the butter — since there are some animals 

 I which, with the best food, will never give 

 first-rate butter. 



In all such cases as these, however, the 

 quality of the butter is almost entirely de- 

 pendent upon that of the milk from which 

 it is made, so that whatever aflfects the 

 quality of the milk, must influence also that 

 of the butter prepared from it. 



But from the same milk, and even fi'om 

 the same cream, by different modes of pro- 

 cedure, very diflerent qualities of butter 

 may be obtained. The mod.e of making or 

 extracting butter, therefore, is highly wor- 



I The influence of the food given in the stall and of 

 the plants eaten in the pasture, upon the colour and 

 flavour of the butter, is familiar to all practical men. 

 The turnipy taste of the butter in winter— the garlic 

 taste in summer, where the wild onion grows in the 

 pastures — and the alleged effect of raw potatoes in 

 winter, in giving a rich colour to the butter, are com- 

 mon exainples of this kind. 



