314 



THE COMPLETE GRAZIER. 



The following cows gave the maximum jdelds of butter from one 

 day's milk in their respective classes : 



oz. 

 15 



Cows between 2 and 



3 and 



4 and 



5 and 



6 and 



7 and 



3 years Mrs. A. P. Norris' Stella 



4 years Mr. Simpson's Pandora llth . 



5 years Rev. H. S. Williams' Tiny 3rd 



6 years Mr. Adams' Meadow Pride 



7 years Mr. Brutton's Baron's Progress 



8 years Dr. Watney's Sherry 



8 and 9 years Mr. Carter's Coquette 



9 and 10 years Mr. Baxendale's Bramble 

 10 and 11 years Mr. Baxendale's Broom . 



12 and 13 years Mr. H. C. Smith's Lady Savage 



ib. 

 1 



2 74 



2 0| 



3 5 

 2 8j 

 2 



1 

 2 

 2 



4 



144 

 44 



The subjoined table presents a summary of the English Jersey 

 Cattle Society's butter tests from 1886 to 1897 inclusive. 



Butter is the culmination of the dairyman's art. This great delicacy 

 consists of the natural fats of milk, with some water, and should contain 

 nothing else, except as we choose to flavour it with salt. The per- 

 fection of butter-making is to secure these fats, separated from the 

 serum or fluid of the milk, and gathered in a mass, with as little chemical 

 and physical change as possible. Unfortunately, perfection has not 

 yet been reached in this art, and there is always present in butter, 

 mingled with the fats and to some extent dissolved in the water, more 

 or less of the protein or curd, and of the sugar of milk. It is these 

 ingredients which play the mischief with butter, by starting the 

 chemical changes leading to rancidity and decomposition. Whilst, 

 therefore, in nearly all other food-products the presence of protein 

 (because of its high nutritive quality) adds to the value of the article, 

 in the case of butter if it be placed at all in the list of foods that 

 which has the highest nutrient value is the poorest in those qualities 

 which go to make fine butter. We buy butter for its fat, and the more 

 fat and the less water and protein, the better it is as butter. 



The presence of water in butter is associated with the hardness of 

 the latter. On this point, Mr. F. J. Lloyd says ("Journal of the 

 Bath and West of England Society," 189091, page 119), "Hardness 

 depends mainly on the amount of water left in the butter ; this 



