MILCH COWS. 337 



It appears from the above statement that it takes twenty -five 

 pounds of milk for one pound of butter. This is as "well as the 

 genera] average. Take a good, fair quality of milk, and good 

 facilities for keeping it in the right temperature for raising 

 cream, and twenty pounds will produce one pound of butter; 

 and of some cows' milk sixteen or eighteen pounds will pro- 

 duce a pound of butter. There are not pains enough taken in 

 this county, or, generally, in the State, in preparing a suitable 

 place for the setting of milk, in order to obtain the greatest 

 possible amount of cream. In order to do this, a right tem- 

 perature should be maintained and proper quantities put into 

 each vessel. From sixty to sixty-five degrees is generally thought 

 to be the right temperature to be maintained to produce the 

 greatest quantity of cream from the milk in the shortest time : 

 and the sooner it can be extracted and made into butter, the 

 sweeter and better it is. 



It also appears from the foregoing report that two and one- 

 half pounds of cheese were made from the same quantity of 

 milk that it took to make one pound of butter by Mr. Dresser. 

 Mr. Lincoln made more; but he weighed his cheese at fourteen 

 days old, and Mr. Northrup at twenty-eight days old ; and in 

 taking out the shrinkage of fourteen days it amounts to about 

 the same ; and by these two experiments we may consider it 

 well established, that ten- pounds of milk will make one pound 

 of cheese at one month old, and eight pounds from the press ; 

 and the same quantity of milk that makes two pounds of cheese 

 will make one pound of butter. 



All these experiments are worthy of comment, the competi- 

 tors having been exact and very satisfactory to the committee. 



Mr. Xorthrup's manner of conducting is worthy of imitation 

 and special comment. From his twenty-four cows he looks for 

 the income of his farm. All he raises, with the exception of 

 what the family and team consume, is given to his cows to 

 swell the amount of milk. His first care is on his cows and 

 the manufacturing of cheese, and all other business is made 

 subordinate to this one interest. His cows arc milked regu- 

 iarly morning and evening, and as regularly fed. If he has a 

 poor cow she is sold, and a better put in her place. He raises 

 calves from his best milkers; and in this way he has a reliable 



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