RICHNESS OF MILK. 373 



yield of milk, until after a week or two they give two 

 quarts per day more than when they came, and that too 

 of a much richer quality. 



RICHNESS OF MILK AND CREAM. I sometimes observe, 

 in the weekty publications which come under my notice, 

 accounts of cows giving large quantities of butter. 

 These are usually, however, extraordinary instances, and 

 not accompanied with other statistical information re-, 

 quisite to their being taken as a guide ; and it seldom 

 happens that any allusion is made to the effects of the 

 food on the condition of the animals, without which no 

 accurate estimate can be arrived at. On looking over 

 several treatises to which I have access, I find the fol- 

 lowing statistics on dairy produce : Mr. Morton, iu 

 his " Cyclopaodia of Agriculture," p. 621, gives the 

 results of the practice of a Mr. Young, an extensive 

 dairy-keeper in Scotland. The yield of milk per cow is 

 stated at six hundred and eighty gallons per year ; he 

 obtains from sixteen quarts of milk twenty ounces of 

 butter, or for the year two hundred and twenty-seven 

 pounds per cow; from one gallon of cream three pounds 

 of butter, or twelve ounces per quart (wine measure). 

 Mr. Young is described as a high feeder ; linseed is his 

 chief auxiliary food for milch cows. Professor John- 

 ston (" Elements of Agricultural Chemistry v ) gives the 

 proportion of butter from milk at one and a half ounces 

 per quart, or from sixteen quarts twenty-four ounces, 

 being the produce of four cows of different breeds, 

 Alderney, Devon, and Ayrshire, on pasture, and in the 

 height of the summer season. On other four cows of the 

 Ayrshire breed he gives the proportion of butter from 

 sixteen quarts as sixteen ounces, being one ounce per 

 quart. These cows were likewise on pasture. The 

 same author states the yield of butter as one fou - th of 

 the weight of cream, or about ten ounces per quart. 

 Mr. Rowlandson ("Journal of the Royal Agricultural 

 Society," vol. xiii., p. 38) gives the produce of 20,110 

 quarts of milk churned by hand as 1109 pounds of but- 

 ter, being at the rate of fully 14 ounces per 16 quarts 

 of milk; and from 23,156 quarts of milk 1525 pounds 

 32 



