j. VAN DER BREGGEN'S STATISTICS. 



55 



As for cheese making, I have, however, only a few comparing figures at 

 my service. We have obtained the following results in six \ears : 



* Edam cheese requires more milk for a pound than American. 

 t A kilogram is 2,20185 avoirdupois. 

 t A litre is 2,113 pints. 



So we required in six years, 10.2 litres of milk to make a kilogram of new 

 cheese. On an average, there is a loss in weight of 7| per cent when the 

 cheese is fit for delivery. Edam cheese requires more milk for a pound than 

 American. A kilogram is 2,20185 avoirdupois. A litre is 2,113 pints. 



At Longford (a very fertile district on the river Shannon, in Ireland) they 

 made 93,415 kilograms of new cheese from 1,000,675 litres of milk, so that they 

 required then 10.75 litres of milk for one kilogram of fresh cheese. They found 

 a loss in weight of 9 per cent when the cheese was delivered. 



At Baron Wolff's, in Livonia (a fertile district in Western Russia, on the 

 Gulf of Riga), they needed 14.3 litres of milk from Ayrshire-Angler cows to 

 make one kilogram of fat cheese. 



At Aas, in Norway, one kilogram of Cheddar cheese was made from 12.1 

 litres of milk, and the average of 100 cheese manufacturers in America is 9.82 

 kilograms of milk to make one kilogram of cheese. 



I have not been able to find more trustworthy reports, but the foregoing 

 list shows that they wanted more milk of English cattle of Longford, and in 

 Russia and Norway, to make one kilogram of cheese than they do here (in Hol- 

 land); the accounts from America show rather less. We may thus conclude 

 that the milk of Dutch cows contains at least as much caseine as that from 

 other stock. 



The following list will serve as a criterion of the quality of the milk during 

 the various months of the year : 



KILOGRAMS OP MILK NEEDED TO MAKE ONE KILOGRAM OF CHEESE IN 



When we consider the results of these stastistics. it appears that in March, 

 when the cows have newly calved, less milk is required to make one kilogram of 

 cheese than in April ; that in May, the milk grows richer, when the cows are 

 turned upon the new grass, and gradually deteriorates in quality in the months 

 of June and July. In August the milk again grows richer ; but the richer it 

 grows, the less it produces, and I have often remarked that the milk is poorer 

 in warm weather and richer when the weather is cool. 



Now I have still to compare the produce of butter. Butter making is not 

 my chief business, as I have already remarked, but I think the following list 



