58 



HOLSTEIN-FRIESIAN CATTLE. 



and hardy), 29.94 litres of milk were required for one kilogram of new butter, 

 or 30.97 litres for one kilogram on delivery. 



Van Sanson, at Kemsta (Livonia), who has Angler and crossed Angler cows 

 (90) , and who uses Schwartz method, made 4,013 kilograms of butter from 149,158 

 litres of milk; so he needed 37 litres of milk for one kilogram of butter. 



A cheese-making society at Obervellach (Steirermark), made from June to 

 October, 1875, on the Alps (no doubt one of the breeds of Swiss cattle, all of 

 which are regarded as rich milkers), 588 kilograms of butter from 18,614 litres 

 of milk (31.17 for one kilogram of butter); and from October 1, 1875, to May, 

 1876, 903 kilograms of butter from 37,343 litres of milk (41.35 litres for one kilo- 

 gram of butter) . 



A dairy society in Tyrol (this is also one of the Alpine districts) made 1,018 

 kilograms of butter from 34,066 litres of milk, after Schwartz' method. They 

 required 33.46 litres for one kilogram of butter. 



At Golmas, near Dutte-Bull, 83,170 litres of milk of thirty-seven Angler 

 cows were churned, and from this quantity they obtained 2,954 kilograms of 

 new butter, or 2,867 kilograms on delivery. 



The Dairy Society at Zenten (Prussia) used, from December 1, 1876, to Oct- 

 ober 1, 1877, 1,007,788 kilograms of milk; and for one kilogram of butter they 

 required 32.4 kilograms of milk, or 31.45 litres. From October 1, 1879, to Sept- 

 ember 30, 1880, they made 68,420.5 kilograms of butter on delivery, 32.7 kilograms 

 of milk, or one kilogram of new butter from 33.6 kilograms, or 32.62 litres of 

 milk, and one kilogram of butter on delivery from 34.4 kilograms, or 33.4 litres 

 of milk. 



P. Meheust, in Brittany (cattle of small size belonging to the same race as 

 the Jerseys), makes 9,407 kilograms of butter from 222,862 litres of milk; i. e. 

 one kilogram from 23.7 litres. 



These results show clearly enough that the milk of Dutch cows is in no 

 way inferior to that of other breeds, with regard to the produce of butter. It 

 is remarkable that of several of these reports the produce of butter is given 

 twice weighed a short time after it is churned, and then when it is delivered. 

 It is not necessary to say that only the latter report may be reckoned, and it is 

 most probable that some accounts refer to newly churned butter, for which 

 reason the quality of milk must, of course, be augmented. 



Giving the accounts of my produce of cheese, I stated that in cool weather 

 milk contains more caseine than in warm weather. A very remarkable list has 

 been given by Dr. Fleishman for the produce of butter, stating the same. Until 

 the 18th of October it was very warm, and after that day it grew cool, with an 

 east wind. The produce of butter was as follows : 



.37.93 kils. of milk were required for 1 kil. of butter. 

 .37.85 ' . 1 



1 



1 



1 



1 



1 



1 



I have reckoned for 1,000 litres of milk a weight of 1,030 kilograms, which 

 is, perhaps, a little too much, but will not be far from the truth. 



Before concluding, I think it remarkable enough to mention an essay in 

 the Agricultural Review ( Tyetschrift voor Landbouwkunde} , from the pen of 

 Mr. Brockema, teacher at Wageningen. 



This essay has in view to show the necessity of milking the cows quite 

 dry. The following list clearly proves of how much importance this is, and 

 shows the considerable quantity of butter to be found in the last milk drawn 

 from the udder, compared with the butter of the first milk. The figures in the 

 first column refer to the subsequent quantities, p. 1 being the first, and p. 5 

 being the last milk. 



Page. 



Quantity in 

 litres. 



Specific weight of the milk 

 (15 per cent). 



Cream. 



I* 



y* 



1.034 

 1.032 



8 per cent. 



15 " 

 18 " 



