SECRETARY'S REPORT. 231 



with reference to cheese-making, butter-making, and the selling 

 of milk. 



By seventy-four experiments, made by nineteen different per- 

 Bons, mostly in the first ten days of June and the first ten days 

 in September, it takes, on the average, 20^9q''o pounds of milk 

 for one pound of butter ; or in round numbers, 21 pounds of 

 milk for a pound of butter. 



These experiments have all been made by farmers of "Worces- 

 ter County, and range, in value of milk or skill in manufactur- 

 ipg, from ITj^'^Q- to 25-^^q^jj- pounds of milk to the pound of 

 butter. The cows used in these experiments were what are 

 termed Natives, except in one or two instances, which were high 

 grade and thoroughbred Ayrshires. 



These experiments were unquestionably under favorable cir- 

 cumstances, in skilful hands, and most probably could not be 

 attained by one-quarter of the dairymen of Massachusetts, with 

 their present conveniences. Milk, to produce its largest amount 

 of cream and butter, must have plenty of fresh air. The room, 

 or house, which is better, should be entirely above ground, dry, 

 and, if possible, ventilated on each side by good-sized blinded 

 windows. 



In cheese-making we have not been able to get so many actual 

 experiments from private dairies ; but, from the best information 

 we can get, it takes about ten pounds of milk to the pound of 

 cheese. New York factories have, in part, published their state- 

 ments for the last three years, and the results are as follows : 



1864.— 425 factories, with 128,528 cows, made 32,663.014 

 pounds cheese. Average, per cow, 254 pounds cheese. Average 

 pounds of milk to one pound of cured cheese, Q^^\ pounds. 



1864.— 25^actories, with 12,130 cows, made 3,720,399 pounds 

 of cheese. Average, per cow, about 308 pounds of cheese. 

 Average poimds of milk to one pound cured cheese, 9^^:^^^ 

 pounds, ranging from 8^q\ pounds to lO^^^^g- pounds of milk to 

 one pound of cheese. 



1865. — 34 factories averaged ^yoq^ pounds of milk to one 

 pound of cheese, ranging from 9^^^ pounds to Hy^V pounds 

 of milk to one pound cured cheese. 



Massachusetts has ten factories. Reports from seven of them 

 we have received, viz., Barre Cheese Co., Barro Central Cheese 

 Co., Blandford Cheese Factory, (private concern,) New Brain- 



