486 



Butter Tests. 



[NOV., 



following proportions, viz. : — (i) 80 per cent. Shorthorn and 20 

 per cent. Jersey ; (2) 60 per cent. Shorthorn and 40 per cent. 

 Jersey ; (3) 50 per cent. Shorthorn and 50 per cent. Jersey ; (4) 

 40 per cent. Shorthorn and 60 per cent. Jersey ; (5) 20 per cent. 

 Shorthorn and 80 per cent. Jersey, and the amount of butter 

 obtained from the various mixtures separately determined. It 

 appeared that some gain resulted in each case from the mere 

 process of mixing, but the greatest gain resulted where 20 per 

 cent, of Jersey milk was employed. 



The results obtained were not considered reliable for the 

 reason that in order to get a sufficient quantity of milk the 

 tests had to be spread over three days, and to determine the 

 advantage or otherwise of mixing, the figures obtained had to 

 be compared with thuse of the ordinary fortnightly tests, which 

 were conducted at other and quite different dates. We have 

 already seen how very widely the butter-yielding capacity of 

 milk varies. Figures obtained on one series of dates cannot 

 therefore be properly compared with those obtained on other 

 dates. To eliminate this source of error the method of con- 

 ducting the tests was altered as follows : — On the same day that 

 the ordinary fortnightly tests were conducted, and from the same 

 milk, two mixtures of Shorthorn and Jersey milk in the propor- 

 tions of (1) 90 per cent, and 10 per cent., and (2) 80 per cent, 

 and 20 per cent, respectively were made. The amount of 

 butter contained in each mixture was then separately deter- 

 mined. 



These results could properly be compared with those obtained 

 from Jersey and Shorthorn milk churned separately, as all the 

 tests were conducted with Shorthorn and Jersey milk showing 

 the same composition. These tests were continued fortnightly 

 from April 7th to October 6th, 1903. As a result of the fourteen 

 tests it was found that from 38 J gallons of milk mixed in the pro- 

 portion of 90 per cent, of Shorthorn and 10 per cent, of Jersey, 

 there were obtained 2\ oz. more butter than if the milk had 

 been churned separately, and where 80 per cent, of Shorthorn 

 and 20 per cent, of Jersey milk were used a gain of *j\ oz. of 

 butter resulted from the use of 38J- gallons of milk. 



Acting on these results, it was decided to institute a series of 

 daily butter tests to be continued for a fortnight. The milks 



