AGRICULTURAL EXPEREVIENT STATIOISr. 133 



The Length of Time Required for Churning the Cream 

 FROM THE Different Cows. 



A careful record has been kept of the length of time required 

 for churning each mess of cream from each cow, and the average 

 for the vear is as follows : 







TIME OF 



CHURNING. 



TEMPERATURE C 



Jansje 





44 minutes, 



64° F 



Nancy 



Avondale, 



33 



( ( ' 



63° " 



Queen 



Linda, 



37 



<■'■ 



64° " 



Agues, 





41 



li. 



64° " 



Ida, 





38 



SUMMA 



RY. 



64° " 



(1.) The amount and cost of production from the three 

 breeds can more safely be discussed at the end of another 

 year's work. 



(2.) The results of this test show that milk or butter pro- 

 duction may be projQ.table or unprofitable according to the 

 kind of animal used. The food expense of a pound of milk 

 solids, a quart of cream or a pound of butter fat is from fifty- 

 five to sixty-nine per cent, larger, as the case may be, with the 

 cows producing the smallest quantities. 



(3.) A pound of dry matter has been produced from these 

 five cows at an average food-cost of 7.2 cents, which is not far 

 from half the food-cost of the dry matter in a fat steers car- 

 cass, only about fifty per cent, of which is edible. 



(4.) The cream from different cows was unlike in butter 

 value, that from the cows giving the poorest milk yielding less 

 butter by about twenty-five per cent, than the Jersey cream. 



(5.) Cream from the cows when in an advanced state of 

 pregnancy had a diminished butter value. 



(6.) The Holstein nailk averaged the poorest and the Jer- 

 seys the richest in total solids and fat. 



(7) . The milk of all the cows but one gradually increased in 

 its percentage of solid matter as the period of lactation lengh- 

 tened. and the time of parturition approached. 



(8.) The Jersey skimmed milk proved to contain a slightly 

 larger percentage of solids than the Ayrshire skimmed milk, 

 the Holstein skimmed milk being much poorer than that of the 

 other two breeds, the order being 10.7%, 10.4%, and 9.4%,. 



(9.) The skimmed milk of the Ayrshires contained a large 

 percentage of fat throughout the entire milking period, the 

 separation of fat seeming to be less perfect than with the 

 other two breeds. 



