578 



Farm Butter-Making. 



[JAN., 



the milk of some of the most important of the dairy breeds 

 according to the butter yield : — 



Shorthorns \ 



Welsh I Produce i lb. of butter from 23 to 30 lb. 



Redpolls I of milk. 



Ayrshires ) 



South Devons^ Produce i lb. of butter from 20 to 24 lb. 



Kernes / r -n 



-r^ . 1 01 milk. 



Uexters J 



Jerseys )^ Produce i lb. of butter from 15 to 20 lb. 



Guernseys J of milk. 



The cattle therefore most suitable for butter-making, always 

 supposing that the climatic conditions are not unduly severe, 

 are those of the Channel Island breeds, or animals that have 

 some cross of these in their blood. 



To find out the quality of milk, a sample that has been very 

 thoroughly mixed may be sent either to an analyst, a County 

 Council Institution where cheap analyses are made (see Leaflet 

 No. 146), or tested at home by the use of the Gerber or some 

 other rapid butter-fat finder. The evening's milk is in nearly all 

 cases richer, or contains a larger percentage of fat, than that given 

 in the morning. The yield of butter from 100 lb. of milk of known 

 quality may readily be calculated. All that is necessary is to 

 deduct the normal amount of loss of fat, viz., '2 per cent., which 

 occurs in the separated milk and butter-milk during separating 

 and churning, and calculate on the amount of fat there is present 

 in the finished butter, so obtaining the actual yield of butter. 

 Thus for example-: — To find the number of pounds of butter 

 produced from ico lb. of milk containing 3*6 per cent, of fat : — 



(3'^ - •2)_>^ioo ^ 340 _ 

 85^ 85 ~ 



In this case 4 lb. of butter are obtained from 100 lb. of 

 milk. The figure 85 represents the amount of fat in 100 parts 

 of butter. If 4 be divided into 100 the result (25) represents the 

 amount of milk taken to produce i lb. of butter, so that the 

 butter ratio is 1:25. For butter-making it is desirable to keep 

 cows that give from 4 to 5 per cent, of butter-fat. The milk of 

 Shorthorns and many other breeds is improved in churnabihty 

 by the admixture of a small quantity of milk from the Alderney 



