4 THE DAIRY OF THE FARM. 



subject has been elsewhere discussed, that the quantity of 

 butter and of cheese respectively which milk yields to the 

 dairyman, differs materially from the quantity which it 

 yields on examination by the chemist. The caseine, or 

 strictly cheesy part of milk does not generally exceed 4 per 

 cent, of its weight ; but the cheese of the dairy contains 

 much besides the mere caseine of the laboratory; less 

 than one third of it generally is caseine ; nearly one third 

 of it in the richer kinds of cheese is butter ; more than 

 one third of it often, when purchased by the factor, is 

 water, and 3 or 4 per cent, of its weight is salt and other 

 mineral matter. It may well be then that 4 per cent, of 

 caseine in the milk should yield 10 per cent, or even more 

 of marketable cheese. And so with the butter of the 

 market; it differs considerably from the butter of the 

 laboratory, containing in addition to the pure fatty matters 

 of which alone the chemist takes account, 2 or 3 per cent. 

 of cheese, and 15 or 16 per cent, of water. And if these 

 additions do not increase the butter made in the dairy 

 beyond that which is extracted in the laboratory, it is 

 because so much is often lost in the former by the im- 

 perfect means of separating it which are there adopted. 



The object of the dairy farmer being to derive the 

 largest profit from his land, he crops the arable portion, 

 and manages the pasturage so as to keep a full dairy 

 stock ; these he selects of the best kinds, and from the best 

 breeds for the produce of butter or of cheese, according to 

 his purpose. Having thus insured the largest produce of 

 the kind of milk desired, he regulates his dairy manage- 

 ment so as to obtain from it, as cheaply as possible, as 

 much of the best made cheese or butter as it will yield. 

 Successful dairy farming thus implies a knowledge of the 



