38 ILLINOIS dairymen's ASSOCIATION. 



the ratio of her milk and butter products in one day, several times in one 

 year, keeping a daily record of her milk product. For this purpose, it was 

 usual to churn the whole milk, but sometimes only the cream. First, it was 

 noticed that the results were better when the cream was separated and 

 churned. Kext, it was found that the aggregate butter product from churn- 

 ing the milk of one day from twenty cows, being twenty separate churnings 

 within ten or twelve days, was not so great as when the milk of twenty for 

 one day, was mixed and its cream churned. With the extra care, and the 

 well sustained theories of gain by handling every cow's product by itself, 

 it was thought that the result should be just the reverse. Then, the butter 

 produced by certain cows, in a single day, the whole milk being churned, 

 separately, for every cow, was found to be below the known butter capacity 

 of these animals, severally. These observations led to the examination of 

 the butter-milk, both with microscope and by repeated churning, and it was 

 found that, generally, good butter could be obtained by second and third 

 churnings of the same milk. Among twenty cows thus tested during the 

 winter months, the animals only receiving dry forage, it was found that to 

 get all the butter possible with the churn, when using the whole milk, the 

 latter had to be churned once for three cows, twice for twelve cows, three 

 times for four cows, and four times for one cow. At another period, when, 

 although still in the stables, these cows had a good ration of succulent 

 food, roots, or ensilage, the fourth churning secured no butter in any case, 

 the third churning in only two cases, and the second churning in but eleven. 

 Again, when the cattle were at pasture, all the butter obtained by the churn 

 from the milk of one day from the same cows, separately handled, was got 

 at the first churning from 15 cows, and at the second churning from four 

 cows and at the third churning from one cow. The three periods being well 

 separated individual cows varied as to their time from calving, but the av- 

 erage milking period of the whole number was substantially the same. This 

 was regarded as merely a preliminary investigation, and so incomplete in 

 points of detail (chemical tests of actual fat in the milk of several churn- 

 ings, «&c.,) that these general statements seem safer to cite, than the entire 

 record. 



As illustrating the point under consideration, two examples here follow 

 in the table "M." 



