DAIRY STATISTICS. 9 



extraordinary American Jerseys, we fear that in ordinary 

 cases 1 Ib. of butter from 20 to 21 pints of milk and 

 200 Ibs. of butter per annum, is more nearly the ordinary 

 experience of the larger breeds of dairy cows in this 

 country. How great the contrast presented by the Jersey 

 under its best circumstances is to this, Mr. Hosley's ex- 

 perience proves. His Jersey cows yielded a pound of 

 butter to every 7 quarts in 1882, every 6f quarts in 1883, 

 and every 7-f quarts in 1884, and varied from 12f quarts 

 to a pound in the poorest instances to milk so rich that a 

 pound of butter came from every 3f quarts. 



The Yield of Cheese The following are illustrative 

 cases : Mr. White of Warrington, in his account of 

 Cheshire cheese-making (Agricultural Society's Journal, 

 vol. vi.) gave three instances in one of which from 211 

 gallons of milk, 4 cheeses were made, weighing " a day or 

 two after making " 22 6J- Ibs. ; this was at the rate of 1 Ib. for 

 rather less than 7 J pints of milk. In two additional cases 

 he reported that 43 gallons of milk yielded a cheese weighing 

 47 Ibs. eight months after making, and 107 gallons yielded 

 two cheeses, weighing 110 Ibs. a month after making. 

 Adding them together, they indicated an average yield of 

 1 Ib. of cheese from 7| pints. Mr. Haxton reported the 

 produce of cheese in six Ayrshire dairies as being 1 Ib. to 

 every 7f pints. The quantity yielded per gallon is greater 

 in the autumn than in the spring ; and whereas in June it 

 may take 11 Ibs. of milk to yield one of cheese, in 

 September and October 9 Ibs. of milk will yield as much. 



In Dorsetshire, where milk is largely used for the pro- 

 duction of butter and skim-milk cheese, it is stated that 

 the average yield per cow is 168 Ibs. of the former, and 



