310 THE COMPLETE GRAZIER. BOOK n. 



acres of tolerably good land, the rent of which, with the taxes, costs, 

 casualties, servants' wages and food, will hardly leave more than a 

 moderate remuneration to the farmer. The reader may he referred, 

 for special information on the subject to Professor Sheldon's work, 

 " The Farm and the Dairy," published by Messrs. G. Bell and Sons. 



Some valuable facts concerning yields of butter which have been 

 accumulated through the efforts of the English Jersey Cattle Society 

 (established 1878), may at this stage be noticed. The exhibition of 

 this Society, held on the 15th and 16th of May, 1890, at Kempton 

 Park, Sunbury-on- Thames, is believed to have been the first show in 

 England devoted exclusively to any individual breed of cattle. 



The Prize List was drawn up with a view to show 



That the Jersey breed of cattle is well adapted for producing the 

 largest quantity and finest quality of butter. 



That when judiciously reared it comes early to maturit} 7 , is naturally 

 a small consumer, and will be found most profitable for the dairy. 



That English bred animals may be favourably compared with those 

 bred on the Island, where the climate is more genial. 



Instead of first, second, and third prizes, three equal premiums of 

 10Z. each were given in each class, and in the butter test classes the 

 Society's gold, silver, and bronze medals were awarded in addition 

 to the premiums. 



The list of awards contained, in addition to the usual information, 

 the age, live weight, date of birth of last calf, and weight of milk of 

 each animal. 



The figures shown by the weighing machine were most instructive 

 and often surprising. As an instance may be noticed the case of a 

 beautiful cow, "Carillon," whose yield of milk in eighteen days would 

 equal her live weight. 



Mr. John Frederick Hall, of Sharcombe, Wells, Somersetshire, 

 reported as follows on the butter test : 



The cows competing for the Society's premiums in connection with 

 the butter test arrived in the show ground on Monday, May 12th, and 

 were divided into two classes, viz. : 



Class 11, for cows having had not less than three calves (21 cows). 



Class 12, for cows not having had more than two calves (7 cows). 



All these cows were milked dry between 6 and 7 o'clock on the 

 Monday evening. Tuesday's milk was drawn and weighed at 8'30 A.M. 

 and 6'30 P.M., and after being raised to a temperature of 80 F., 

 was passed the same evening through Laval's hand-power separator. 



Two of these machines completed the process of separation in three 

 hours' working. About a gill of buttermilk was then added to each lot 

 of cream as a "ferment starter." 



On Wednesday morning the cream was raised to a uniform tempera- 

 ture of 58, and at 11 A.M. four churns were put in motion. By 5 o'clock 

 the churning of the twenty-eight samples was finished, and the unsalted 

 butter weighed. 



The table of results is shown on page 311, and the table of foods is 

 given on page 312. 



