THE AGRICULTURAL GAZETTE 





to breed 

 be relied 

 cross-bred 

 17 quarts 



butter; t.-^ — „- — — -, T , 



being more than double the ratio of the former. This __ _ 

 suggestive ibject for the physiologist. As a rule, quantity of 

 milk should be obtained for cheese making, and quality for 

 batter. Quality in milk arises partly from the breed of the cow, 

 partly from her physiological character, and partly from the food 

 she obtain*. When much thin milk is obtained, the quality of 

 butter made from it is never so good in taste, colour, or solidity, 

 a* wb^n made from richer milk. This, I have found, arises from 

 the excess of casein, and the greater difficulty of totally extract- 

 ing It from the butter. What remains produces sourness, unless 

 coun -\cted by extra salting. It also forms air cells, which 

 Originate rancidity and decay. I am now having a machine 

 made to remedy the latter tendency. It fs a hybrid between 

 Clayton's piston clay-pugging machine and Ainslie's, with its 

 rollf rs, being a screw piston in a circular cylinder. By the pro- 

 eesa I propose, the butter will be forced out in a continuous cake 

 about an inch in thickness, and will pass over wooden rollers re- 

 volving in a frame containing the finest powdered salt, with a 

 small mixture of fine sugar and nitre, when these are required 

 to sweeten and preserve the butter. This cake of butter will be 

 rolled up like a roll of calico after passing over thpse rollers, and 

 will be again passed through the machine with a die on that will 

 form it into rolls, squares, or any other shape required. When 

 this is done, I find by experimental trials with clay and sand, 

 that the salt will be completely amalgamated with the butter, 

 and that it will be as hard and solid as a block of wood. I believe 

 this process will make the most perfect mild, corned, or salted 

 butter yet produced, and which will keep sweet for any length of 

 time. I have no doubt it will be found of great value where a 

 large quantity of batter is made. I am indebted to a suggestion 

 of Professor Way fur the original idea of this process of curing 

 butter, and I shall willingly incur some expense to give it a fair 

 trial. I propose designating it " Way's Butter-pugging and 

 Salting Process The Professor may thus be the means 

 of supplying the two greatest desiderata to the perfect pro- 

 duction of this important article, namely, scientific knowledge 

 of its constituents and the food required to produce it, 

 and mechanical contrivances for its proper manufacture. 

 The most important point to be aimed at, and the one 

 most easily attained, in our present state of knowledge, 

 is the improvement of the quality of at least one-half of the 

 butter made in Kngland, and nine-tenths of that made in 

 Ireland. An average cow will yield 196 lbs. of butter a year, 

 and an increase of Id. per pound in price is a gain of 16s. id. a 

 head per annum, equal to about 10 per cent, on the whole pro- 

 duce. This, however, is much less than the increase in 

 price which could be secured by a littl more knowledge on 

 the subject and by a little more pains in the several pro- 

 eesses of management, r have attended to the returns of prices 

 for the last 10 years, and in all our dairy county markets, namely. 

 Cheshire, Gloucestershire North Wilts, and others, they range 

 10 per cent, below the prices of Dutch and other foreign butter; 

 and in the great butter producing county of Cork, extending over 

 an area of 1,846,333 acres, the average prices are 20 to 25 per 

 mat below those obtained for the imported Dutch and Friesland 

 butter. In several English and Irish counties, not strictly dairy 

 counties, butter of the very finest quality is produced; but the 

 quantity is so small that it has little influence on the aggregate 

 returns from our home markets, and the result is that upwards of 

 60,000 cwt. ot Irish butter is annually sent abroad at an inferior 

 price, being quite unfit for home consumption, while at the same 

 time we annually import, as we did last year, upwards of 

 40f\000 cwt. of superior foreign butter, representing the produce 



?j 2S' 000 C0W8 » or ■-• the c °™ >n Scotland. Now, here are 

 i^.oOO tons of butter travelling backwards and forwards across 



the English Channel, while we might without cost improve the 

 quality of what we export, and keep it at home, and by so extend- 

 ing our knowledge of the principles of butter making, increase 

 eur production and obviate the necessity of any importation at 

 ail. Though our dairy districts are not without examples of an 

 exact adherence to spotless cleanliness, it is not so universal with 

 as as with the Dutch and other continental dairy people. Nor 

 are we so well able, as they generally are, to interpret the 

 reasons tor our different operations. They clothe their cows 

 because they find they give more milk, and they know that they 

 ao ao because the heat of the body is not uselessly dissipated in 

 cold air ■ and that if it were so more food would be consumed to 

 !k P ^Ti carlK)n required to sustain fhe necessary animal heat of 

 the body. They also know, by the light of science, why one kind of 

 tood produces an excess of cream, and consequently butter; and 

 another casein, and consequently cheese; why poor food pro- 

 duces poor milk and goes back to the soil in the shape of poor 

 manure; thus enabling milch cows so fed to impoverish the soil 

 en which they graze, while cows getting food rich in the ingre- 

 dients which milk contains give rich milk and also rich manure, 

 the latter being then equivalent to, or iu excess of, the 

 substances extracted from the soil in grazing. Look 

 also at the care with which the Continental Governments 

 protect the consumers against inferior butter. In Friesland, all 

 outter-hrkin coopers are under Government inspectors, and 

 are bound, under a fine of 25 guilders, or 2/. 1*. 8cf., to use speci- 

 fy? ™? V 5? lf the F* fines S° in S t0 the informants, and half to 

 tne poor ot the parish where such casks are made. All coopers 

 must have their names on their casks, and the date of their 



a i fJ R r, he ins P* ctor examines them and charges Id. on each, 

 and the Government brander then puts his mark upon them, 

 aod charges another jrf. No butter can be sold except in these 

 casks, and specimens of all classes of authorised wood, and even 

 ot iron hoops, are kept at the district magistrate's. We have a 

 well grounded objection to Government interference in this 

 country, and the great agricultural interest is thought able to 

 take care of itself. So, the returns from our cattle, corn, and 

 dairy produce have become, to a great extent, dependent on the 

 salesmen of Smithfield and elsewhere-on the corn factors of 

 t , Lane » and on the cheesemongers of London; and most 

 people who have depended on any of these powerful interests, 

 know how unsatisfactory the results usually are. Yet the English 

 irovernraent takes little or no cognisance of how any of our great 

 agricultural marts are regulated. Private enterprise occasion- 

 ally steps in, as in the case of the establishment of the " Chip- 

 peunam monthly cheese and butter market," by Joseph Neeld, 



mO&Jt M° 8t °^ ll P wards of 15 >°0W. Here we have an open 

 mantet with ample accommodation, good regulations, and nominal 

 caarges. Dairy farmers in the surrounding districts are there- 

 wL° • v ge / d «P« nd «nt on isolated individual purchasers; for 

 nrr«w Ul i dre £ cheese fACtor s and dealers compete for their 

 EvEt ? nd * ha I? Seen 20 ' 000/ - wortn of cheese change hands 

 for daiX nJJ!?' T - his shows how much awe11 regulated outlet 

 years on t^™ 6 l l re <l nired and appreciated. I was several 

 from data tami nEglDg committee > and *»» led to the conclusion, 



butter-making quality. *..«v~- — , CT — 



to Cork is put into iron-hooped firkins and sent abroad, being 

 unfit for home consumption. All butter sold in the local and 

 more independent markets in the adjoining counties of Carlow 

 and Limerick brings Id. per lb. more than if sold in Cork under 

 the thraldom of the " Butter Weigh HoiiFe Committee." Ten- 

 pence per lb. is now about the price for first-class brands. I 

 herewith send, for the inspection of the Council, six samples of 

 butter made by my directions on the Audley estate, in the county 

 of Cork. This butter is the produce of cows of the native Irish 

 breed, fed on natural pastures and Italian Kye-grass, and is made 

 at the rate of 14 oz. per quart of cream, the cream being obtained 

 at the rate of one quart from nine quarts of milk. The churn 

 used is Anthony's patent. Mr. Horsfall, it will be shown further 

 on, obtains only § of a quart of cream from 10 l-7th quarts of 

 milk. By the subjoined account, copied from the books of the 

 "Weigh House Committee " last month, you will perceive that 

 the farmers who send their produce to its care were charged, for 

 the year endiug the 10th March last, the large sum of 5128J. 16s. 8d., 

 which is made up thus :— 



Produce of butter scrapiugs ... \... £1427 2 



JJcxe 23 



^ , --"-mo uw tat- 



■ and £t\a;i« ^ 



Keep clear of turf smoke and Potatoes bo i^ 40 * *W 



communicate a bad flavour to butter S b of **»«* *5£ 



of m the Cork market; use whit Tw^od Ja a ^— 5 * 



and when the butter is packed, wdghTd ""*" 



a few hours before heading up if th«> " ^ • 



any one in this country Ji.V«." theM P° lnt * m 



brown frfcw 

 ~balf ^ 



Dutch or Friesland buW." T?LTe^ 



Fees for butter inspection from farmers 

 Do. for cask inspection from do. 

 Fines 



i • • 



t • • 



» • • 



• ■ • 



3291 

 284 

 125 



5 



9 



18 



6 

 5 

 11 



10 



Total 



• • • 



• ■ ■ 



£5128 16 8 



It is almost needless to say that this powerful organisation is 

 ruinous to the farmers who are under its control, and is much and 

 loudly complained of ; but so, I fear, it must remain, until re- 

 modelled or superseded by a higher hand. It is the interest of 

 all dairy farmers to study more carefully than they do at present 

 how to improve the quality of their butter. I am sorry to have to 

 state my belief that few know anything at all of the principles 

 that ought to regulate their several processes. I say this reluc- 

 tantly but confidently, after having, for the last 10 years, as a 

 resident agent, been in immediate contact with at least 500 rent- 

 paying occupiers of this class. The first of the following tables 

 shows the results from feeding, in an experiment by Mr. 

 Cunningham, the manager of the Munster model farm, under the 

 Board of National Education in Ireland; and the second the 

 results in connexion with an experiment made under my direc- 

 tions on the Audley estate, in the county of Cork: — 



*3{ 



cows must be soih^and M i™SS StfT^^ 

 present; they must never have to ffbJSr for «? T* «£- 

 must also be kept warm, and at an equal .S JS?' fw * TW 

 perature. Here, again, an eighteen^Xm^y^fi 

 hung up. I have also found an increase 5 ofSK" 5" * 

 giving cows wooden instead of stone or brick 1»H. .*?•** 

 I tested this carefully on Mr. Neeld's estate 4e^,J! **■• 

 be seen m use. Never keep old cows-Ithei? ^mSS* 

 poor; strip the cows thoroughly each time tw lk|, *»«* 

 the last pint contains more butter than tCfimlt-"*^ 

 of Lord de Tabley's, who kept 45 cows only and dl^ £? 

 ago worth 80,0001, often told me that he had S h?, fto* 

 by daily seeing to this point for 30 years Ohn™ 5* 

 morning, say at 4 o'clock, using a good churn miL^ 7 

 ing wi!h a bad one. If the cows are allowed to ml ^ 

 the pasture each time they are milked, as I h.« fH^^** 1 

 duce the best results. If they are housed let Z?tT~ 

 possible A good model building on this princiofeZ^ 

 designed by Mr. Godwin, the editor of the ™a*r ™. ^. Wn ' 

 at Wall's Court farm, near Bristol, bdoB^VtohifJw"? 

 Duke of Bean fort, and occupied by Mr.^ h ^^ w |*« 

 along with his Grace's agent, Mr. Thompson, ofl££A 

 personally inspected many of the best homesteadi inTXSr 

 before adoDtine the nlan. TIipsp ttim, r k.,i;„^!t. ? "P** 



Relative to Mr. Horsfall's particular practice, I fearita «fl2£ 

 value to dairy farmers will be found on investigation tohZZ 

 proportion to our original expectations. His return of 25 j 

 of butter from one quart of cream appears at first sight 

 thing wonderful ; but it proves nothing. The proportion thU 

 the butter produced bears to the whole milk is the only 

 practical value that we have to look to. By analysing his ^ 

 ments it will he seen that this is as 1 lb. of butter to!(H qm 

 of [whole milk, and as shown by the following 17 returns, Hi 

 produce of Mr. Horsfall's does not exceed an average. 



AlTTk 



cc w cow za 



tc ti tc t; tc i; -l 



05J 



o o 





co to cc a to 



o ■— o •— w 



TT ~- O d — 

 CO W CO CO CO 



o 



o 



3 



Pi 



£ 



v. 



3 



Mow 



3 a s 5 



Trials. 



Breed of 

 Cows. 



required to 



produce 1 lb. 



of butter. 



Trail's 



■ * ■ 







D 



> 



S 



3 



■? g g o » 



o. — - 3 

 P'Z. ~ ~ W 



ETC O <o 



P1P8 i 



p •* cc — •- 



3 _j- O CO 



& 3 § S 9 



^ ^ tz ^ — 



Ss ~> Ss ^; 



s 



B 



— to 



o 



CO 



to 



to I-* 

 '•£ to Oi »— 



r 



w 



~J 



ceo 



y: 



f 



2 



3 



O 



CO 



v' 



o 



•1- 



C7T 



Dp 2 



Co R 



= % 



P- 



> 



-3 



o 



3> 



> 



P 



p 2 



G 



< 



3^5 



lit 



P -A P 



-S-P- 



3 



-^ 



C7T 





OJ 



tc < 





o 

 pi 



CO 



O 

 -I 



o 



r-r- uJ • 



H 



p 



c 



— - 

 OS 



H 



P 



3 



►a 



0B 



*} 



Pi 



w 



P 



Kerry 

 Gallaway 

 Ayrshire 

 Shorthorn 

 Crossbred 

 Sherrat's...|Chesbire 



Do. 



Scott's 



• • « 



• * * 



■ •• 



Cream from 



10 quarts 



of milk. 



• t • 



Munster 

 Model 

 Farm 



Audley 

 Estate 



Horsfall's 



Irish cows 

 12, average 

 of 7 trials. 

 Irish cows 



3, average 

 of 5 trials. 



9 



Average .. 

 Yorkshire... 



*•• 



10.77 

 10.14 



1.27 



0.64 



15.6& 

 15 



p 





02 



: ^ 





K 



i 





ti 



KH- 



CO I-* CO 



00 a c/5 n oi 

 Er o *~ co a: )y 



ft 



& 



1 



3* 



o 



CO 



cr. 



— 



-J 1^ .* -I W O N h 

 tC OD X C5 fr. to i- ~ 



GO 



I 





K 



►£»■ tO *» wr 



QDOCBO*. V 

 O ^ tO tO C5 *1 



H 



CO 



CO 





CO *-* — 



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ft. 



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- 



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o 



o 



c: 



c: 



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to 



■^3 tO CO CO 

 CO -<» »*fc IO 



►- tO^ 



ZSl CO r- 



'J. 



■1 



p 

 3 



i. 



The next question is, does his system of feeding and his other 

 appliances produce more than an average quantity of milk. Ot 

 the contrary, the milk from which Mr. Horsfall attained m 

 above extract of butter is only yielded at the ordinary nteef 

 10 quarts per cow per day. There then only romains the extra 

 richness of the manure to be considered. We know from ex- 

 perience, in connection with oil-cake fed cattle, that this is cc 

 siderable, but whether it is sufficient to compensate him for nil 

 liberal feeding must to some extent remain a matter of opingj 

 at all events it appears to me to be the only cousid> 

 > can be held out to induce others to adopt his expensive sts» 

 H of treatment. The residue of buttermilk obtained by Mr. a» 

 fall also appears unusually small, being only 30 per cent 0MS» 

 cream churned ; whereas the usual residue is fully 50 per oat 



«w^ *u~ x-_»i • ? t _ i___ -*r_ n:ii A n rVnVer. IB ■ 



Hi: 



c 



H 



••1 QD Ci C5 CT5 -^ I-* 



>f*>Ci©tOOCttCOcA. 



u 





rv 



K 



o 



and the following experiments by Mr. Dillon Croker, 

 county of Cork, and Mr. John Williams, an ez ^ mlX ^!^^ 

 manager on a large scale in the same county, show aa it«*S* 



60| per cent. 



p oo 59 09 po 



Q CO ZO Z> Q 



G5 r— Oi CO tO 



Cs 



5 





t: s o cr, 01 h ^ « 





."3 



* 2 fi ' 

 B 



o^ 





CD 



CO 



— w ~ • • 



h* o »-* o o 



C7* Cl*-»^^- 



CO 



s 



CO 



to 



as 



s 





"O i tO *» C7» iu i^. b» to S 



wo o 3 



C P cu» 



^ 3 P ^ 



** — ® — . 



«-», p O 



pt 



Mr. Croker's experiment 

 Mr. Williams's 



• •« 



Cream 

 churned. 

 128 qts. 

 160 



Produce in 

 Butter. ButtCTmu 



112 lbs. W# 



/» 



136 



-248 

 124 



«■ 



77 



1 



£T44 



This would lead us to believe that Mr. Horsfall s tjw^ ^ 

 so well worked and free trom butter milk as it snw* * m 

 consequently not [of the first quality. We ougw |w ^ 

 average sample of his butter before us >, tog f JLmi** 

 price obtained for it during the last two months, to *»*£&& 

 judge of its quality and value. If his butter were 



from ordinary creams, which I think the com P araU IL^eliAW 

 above shows it is not, the result woulAoverthrow uw ^ 

 of all the Society's reported trials in connection _f ltfl b ^5Sn 

 churns during the last and previous years. 1 ^ {fl ^ 

 and richest creams were used on those occssio » ^,5. 

 instance did the extract reach beyond 70 per ^^^^ Ir. 

 fall's. When the Board of Agriculture was in . w^ ^^ 





p J- qo 00 



C" CO "3 cc OX 



*.GO»U tc JL 



CO 



a 



as 



05 



COCOOCOQOCOCO^ 



■•*--■■ \z 



00 o to ^1 to o - 



a> cc co co to o * 



OB 





^ ts- 







-1 



P C r 

 P-o ^ 



of a cow a* WL. 



mode of ^f} 



and this return was confirmed on personal inquiry ; ^ ^ 

 Chichester. The result was obtained by ^1° t he P ^ 



LNoTE.--These are not calculated to show a comparative result 

 but only the product arising from good keep and careful manage- 



feeding, which was minutely detailed and iaio .**'»> ^ ^^t 

 but this « high farming" in the dairy has not oeen xc8 afcftj£ 

 for general adoption. Other isolated instances 01 fff0 

 duce could be enumerated. For instance, 1 waa» and ^ 



ppff 



within an aW^Tf"^ ^f vaiue 0I a11 the da,I 7 produce made 



*"* of ^ ™les. A bill has lately been brought 



regulate x " - 6 



progre* 



one great trade SS T * lue , when ODtained: ' I will take 

 the airricnlrnri,L tn ^ at i on ! n J«Und as an instance of how 



into Darli»TOMv»V iuues ' A Dl " nas 



of Irilan^bm us ^ Ute ^ numerous sma " local markets 



not be of »i lte pffl^^^i^.^^ and -U m ?r 



The most important points to be attended to, then, are these a cood 

 breed of cows ; proper food and abundance of it. Let the tem^-a- 

 ture of dairies always be regulated by a thermometer, and kept at 

 from oQft to 60-, with proper ventilation, that the cream may no 

 become musty ; and let them always be thatched /oWffied 

 coated with hme-wash, as Mr. Mechi's buildings are that the 

 roofs may radiate and not absorb the sun's ravs Skim *hl 

 cream off the milk in about 36 hours in summed, S 8 fn winter 

 after milking, and churn in 48 hours afterwards ; put the cream 

 into the churn at a temperature of 50° and *ff*r *L i *Jl?*Yt 



in Cheshire possessing great milking ^ ll ^ n \ cfi**gj 



for 



ulturists 



remain in the churn an hour to cool. When 



t*>nt 340 



*00,000 cwt., and Worth upwardsTf V l$?SS? ^^"^ 

 mense quantity of dairy product i.^5? ,000 i >ow ' a " 

 notice by the dorernmZ^ 2?d ita allM?^' UT1WOrt ^ 

 eommittee of Cork hntter mZZ "♦. JL 1 *. ^"^"ently 



any 



to a 



#« 



rr^ " u,iau f reguiate tne 

 *ney appoint their own 



»»«cr i«> 8 uu cneir own interests. 



inspectors and " branders; " take off thiir «- . 



lb., per firkin of 70 lbs. ; paV U^S^^2& 



?r buy- 



wrought up either for sale fresh, or for putting in kegs and corn 

 .ng, et the hands of the person employed be continually dipped 

 in cold spring water, and let the whole of the liquid be extracted 

 and the residue left m compact as a deal board. Use no colour 

 ;ng-the fine Dutch and Epping butters of the London market 

 having no aaffron, annatto, or Carrot jnice in them -avoid TnTuci 

 and coarse salt-compression and soliditv will kjJ^°, ,,.?"?! 



cream, and 2'jtb lbs. ot butter; weoiuei,««i- ^^ 

 ing ii quarts of cream, and 2*th lbs. of butter. ^ ^ , 

 however, are entirely exceptional. The 8 ^« r *5 * mot 9^ 

 first-rate cow, well kept throughout a season < -^frof^ 

 seldom exceeds 2700 quarts of milk, y* w, °J f ,,f'S B «^** 

 or 1 quart of cream for 9 quarts whole m"^ g^ «JS 

 butter ; which is at the rate of U ounces ot w ^ &** 

 of milk, or 1 quart of cream ; and wiiicti is froW 1 *?* 



half the weight of butter obtained ^'^Tf cows, -^» 

 quantity of cream. To show that the weeu eonf^ 



their foid, has a good deal to do with the ywMa ^ ^ g> 

 of milk, I may mention that on an est ai ^m* 

 of Scotland under my management eon > , ^^ , g^ 

 were two farms in hand, which «»■»£,. Not 

 Ayrshire cows, devoted to cheeje ?g , »«j derl-r C^ 

 it profitable to make cheese, a herd o «o de fro«tf*^ 

 »„k..,.„,o^ fi,,. »»,.m nn nnfi farm, and nu»o « ypdjirs daUT^^ji 



milk, under the direction 



self „* i,7 rx«.iK ««^*..ki.; I. — / ,7* e«»"«u j mm auatng ana alter inree years ejiiwire«— •- 



salt at lrf. per lb. is doubly counteracted by the reduction in price. | produced more butter off the same 



P 



