Milking and Butter-Test Trials. 



303 



The average composition of the milks of cattle exhibited at 

 the London Dairy Show during ten years were as follows : — 



Breed. Fat. Solids other than Fat. 



Shorthorns 3*82 9**P 



Jerseys 5'29 9 "3 1 



Guernseys 47 1 9'M 



Red Polled 3 "62 9*02 



Ayrshires 4'°9 9" 12 



Kerries... 4*09 ... ... 8 -99 



The average butter ratios of the milks of cattle tested at 



the London Dairy Show from 1895 to 1900, inclusive, were as 

 follows : — 



No. Breed. lb. 



106 ... ... Shorthorns ... ... 28'8i 



126 Jerseys .♦ 19*15 



23 ... ... Guernseys... ... .. 21 "86 



30 Red Polled 30-29 



The average butter ratios of the cows tested at the Tring 

 and London Dairy Shows in 1901 and 1902 are given next, 

 to show that, although the ratios may differ slightly from year 

 to year, the relative positions of the breeds do not vary 

 much : — 



1 901. 1902. 



Breeds. Tring. London. Tring. London. 



Shorthorns 28-47 2669 ... 2724 27-38 



Jerseys 20*03 17-83 ••• 19-62 18-46 



Guernseys 20*90 21*43 ••• — 21-46 



Red Polled ... ... — 25-50 ... — 2684 



These double sets of figures (the chemical and the practical) 

 demonstrate the fairness of the so-called standard of milk, and 

 that it should be quite possible to supply milk well above 

 3 per cent, fat and 8*5 solids other than fat. 



They also show the pecuniary value of the milks of the 

 different breeds, and how wasteful it is (a) to make butter 

 out of some milks, and (b) to sell the richer milks' at the 

 same price as that obtained for the poorer qualities. If the 

 calculated weight of fat is compared with the weight of butter 

 churned, it will be found that some milks yield more and some 

 less butter than the analytical figures show. This naturally 

 brings one to the consideration of some matters of interest con- 

 nected with dairy work, the first of which, the non-churnability 

 of milk, deserves a passing notice. 



