CHAPTER I. 



DAIRY STATISTICS. 



Dairy Produce Milk Butter Cheese Stock and Produce per acre Stock 

 and Produce of the Country. 



THE butter made from a given quantity of milk, is 

 rarely more than 4 per cent., varying from one thirtieth to 

 one twentieth of its weight. The cheese made from a 

 given quantity of milk is generally less than one tenth 

 part of its weight. The quantity of butter and of cheese 

 which milk will yield depends upon the breed of the cow 

 and its individual character ; upon the number of weeks or 

 months during which it has already been in milk ; and 

 upon the food which it receives. All these particulars are 

 included in the general management of the dairy farm. But 

 it also depends upon the methods of dairy management 

 adopted, the details of time, of temperature, and of 

 manipulation in churning, cheese-making, &c. Add to 

 the influence of all these circumstances affecting the 

 quality of dairy produce the fact that the quantity of milk 

 which a given extent of land will yield varies enormously 

 with the way in which it is cropped and stocked ; and it 

 will be easily understood how the widest diversity of 

 experience and opinion in dairy management comes to 

 prevail. 



It may be observed here, although the chemistry of the 



B 2 



