106 TRANSACTIONS. 



be more acceptable to butter-makers and members of the Society 

 generally, to have some facts and suggestions presented— such as ex- 

 perience and observation have developed and recorded. 



First, then, as to cows. The different breeders and dealers in 

 stock are far from being agreed as to which variety of all, is the best. 

 Some prefer the Durham cow — others, the Yorkshire — the Devon — 

 the Ayrshire — the Staffordshire — the Kerry of Ireland, and the Ald- 

 erney. The latter is universally admitted to produce the richest milk 

 in quality. The Alderneys or improved Gurnseys, have been known 

 to give twenty-six quarts of milk apiece, per day — the cream of which 

 has produced fourteen pounds of butter per week. 



A full-bred Durham has been known to produce twenty-eight 

 quarts a day, and eighteen pounds and six ounces of butter per week. 

 A test was made at Liverpool, a few years since, of the qualities of 

 milk, Avith the following results : 



Yorkshire and common cows, . . 8 per cent of cream. 



Ayrshire, . . . . . .15 " " 



Alderney, 23i^' " " 



There are some who prefer the native cow, because more easily kept. 

 Much depends, however, upon the treatment of the animal. If the 

 keeping be poor, the less one has to do with fancy stock, the better. 

 If it be good, then will native stock soon become fancy, or highly 

 improved stock. jSIuch might be said on this subject, but the want 

 of space forbids further remark. 



Secondly. With regard to keeping, or the effect which pasturage 

 has upon the quality of butter. It is a common remark, that certain 

 localities produce better butter than others. Much less, however, it 

 is thought, depends upon pasturage, than upon the dairy-maid. In 

 every district, says Dr. Anderson, an English agricultural writer, 

 where good butter is made, it is universally attributed to the richness 

 of the pastures, though it is a well known fact, that take a skilful 

 dairy-maid from that district into another, where no good butter is 

 made, and Avhere, of course, the pastures are deemed very unfavora- 

 ble, she will make good butter, as good as she used to do ; and bring 

 one from the last district into the other, and she will find that she 

 cannot make better butter there, than she did before, unless she takes 

 lessons from the servants, or others whom she finds there. — I have 

 frequently, says he, known iiistances of this kind. 



M. Tessier, of the French National Institute, remarks, that the 

 particular quality of Bretagnc butter, whose color, flavor, and con- 

 sistence, are so much prized, depends neither on the pasture nor the 



