140 WORCESTER SOCIETY. 



for the two best cows kept with a stock of not less than five. 

 My dairy consists of 6 cows — aged 3, 4, 7, 8, 9 and 11 years — 

 one is 1-4 Ayrshire, and was raised by myself, one supposed 

 part Devon, the rest are called Native, and were raised in differ- 

 ent towns in the county. They calved, the 11 year old, early in 

 the spring of 1850, the 8 year old, Feb'y 6, the 9 year old, 

 April 13, the 7 year old, in March, the 4 year old, June 18, and 

 the Heifer, June 20 ; were turned to pasture May 20th, in what 

 is called old field, having no food other than pasture from May 

 20th to Aug. loth, since when they have been fed twice a day 

 (while being milked) with corn stalks. 



From the first cow, (Sally) during the first nine days of June, 

 was drawn 266 lbs. 4 oz. milk, yielding 12 lbs. 9 oz. butter, 

 and dmmg the same days of Sept., 232 lbs. 10 oz. milk, yield- 

 ing 11 lbs. butter. During the same period of last year, this 

 cow made twenty-nine lbs 12 oz. butter, showing a loss of 6 

 lbs. 4 oz. 



The second cow yielded during the first niiie days of June, 

 298 lbs. 15 oz. milk, from the cream of which was made 13 

 lbs. 14 oz. butter, and for the same period in Sept. she gave 

 235 lbs. 9| oz. milk, producing 9 lbs. 14| oz. butter. 



From the time of turning to pasture (May 20) to June 20th, 

 with two cows, whose yield is given above, 128 lbs. 15J oz. 

 butter was made. From that period till Sept. 10th, those, with 

 one four year old cow, and the three year old heifer, yielded 

 309 lbs. 9 oz. butter — making the whole amount produced from 

 the time of turning to pasture to the 10th September, 438 lbs. 

 8| oz. 



$12 44^ worth of milk and cream was (the milk and cream 

 of the 11 and 9 year old cows having been used in the family) 

 sold in the above period from these cows. 



Trial has been made by us of various new and highly lauded 

 churns the past season. All of them possessed, according to 

 the statements of inventors and agents, what was called the 

 highly desirable quality of producing butter in an extremely 

 short time. As yet we have found no churn to be an " im- 

 proved one." In various trials with the new, side by side with 

 the old " Gait " churn, we have found that there was no short- 



