196 THE PRACTICAL SIDE OF 



character to butter, that a fine article can 

 be produced and butter-making made to 

 pay. 



Let us suppose that owing to difficulties 

 of position or distance from a market, a small 

 cowkeeper is compelled to skim his milk and 

 convert the cream into butter. His first 

 object will be to secure not only deep-milking 

 cows, but cows which produce rich milk. 

 This point is more essential than in those 

 cases where milk is sold. Although milk 

 intended for retailing need not of neces- 

 sity contain more than 3'0 per cent, of 

 fat, and although it is quite true that 

 milk which is richer gives greater satisfac- 

 tion to retail customers, it is of greater 

 importance to the butter-maker that the 

 milk he produces should contain not less than 

 4 per cent, of fat. As we hold the opinion 

 that butter-making is not worthy of attention 

 unless milk of this quality is obtained, we 

 base the following argument on this per- 

 centage : — 



An average cow yielding 500 gallons of milk 

 producing 1 lb. of butter per three gallons 

 will return, for butter sold at 14d. per lb., 

 a gross sum of £9 14s. 3d. If the separated 

 milk is estimated to be worth l|d. per gallon 



