THE JERSEY, ALDEMNEY AND GUERNSEY COW 13I 



and then feed the milk to hogs or calves. Some skim 

 only the night's milk, and make the milk into cheese. 

 A very few make skim-milk cheese, for which, however, 

 there is but a very limited demand, 



Productimi of Butter. — The number of pounds of 

 butter made in the United States in 1850 was 313,- 

 345,306; in i860 it was 460,509,854; in 1870 it was 

 470,536,468. 



The following extract is from a paper by C. Peter- 

 sen, of Windhausen, translated from the Milch Zeitmig, 



"The churning of w^hole milk is, as a rule, little 

 known. It is, however, often resorted to in Holstein, 

 where cheese is not made. The general mode of pro- 

 cedure is self-evident; instead of being skimmed, when 

 it is ripe enough the whole of the milk is worked in the 

 churn. 



"All the experiments I have made to determine 

 which method yields the most butter have been in favor 

 of churninsf the whole milk when other circumstances 

 have been equal. 



" To obtain the greatest amount of butter, in churning 

 cream, it is necessary : 



" I. To be in a position to control the temperature at 

 all times of the year. 



" 2. To be able always to perform the skimming at 

 the right time. 



" 3. Such a daily supply of milk as will yield enough 

 cream to allow it to be churned before its yield of 

 butter is damaged by standing too long. 



