British Dairy Farming. 
147 
one well suited for use among milking cattle, and which fur- 
nishes an early crop of green forage.* 
I have here introduced some data which, while bearing only 
upon one of the two subjects upon which this paper treats, is at 
the same time closely allied to both and to the success of dairying 
in general. It is useful, too, as showing that we can safely call 
in the aid of our national race of dairy cattle for butter-making 
as well as for cheese-making, provided we feed them eco- 
nomically, and avail ourselves of the best means of obtaining 
the butter which they yield. 
Shokthorn Butter Test. 
In March last a test was made with eight Shorthorns, six 
being cows aged about five years on the average, and two being 
heifers. They had all recently calved, were in full milk, and 
were fed simply on hay — the same food they had received before 
purchase. They were a useful lot of dairy Shorthorns, but 
with nothing special to recommend them but their milking 
properties. It will be sufficient to quote the figures of the first 
test, as those subsequently made were almost identical in 
their results. The following table shows the names of the 
animals, and the milk they yielded in five successive milkings : — 
Evening. 
Morning. 
Evening. 
Morning. 
Evening. 
lbs. 
lbs. 
lbs. 
lbs. 
lbs. 
26 
23 
24i 
20^ 
20 
20 
18* 
20^ 
m 
22 
15 
20* 
19J 
19 
m 
21 
14 
17 
14J 
17 
14 
15 
14 
13 
Patchy 
25 
21 
19* 
201 
19 
22 
22 
18| 
19 
18^ 
21 
18 
22 
17^ 
13 
172* 
154 
152J 
149* 
13G 
Total 764* lbs. 
Less used for cheese 95| „ 
669 lbs. 
Lbs. of milk to one pound of butter 18 "5 
Butter-fat percentage by chum 5 '3 
The total was 764^ lbs., of which 95 J were used in the manu- 
* During the time the cows have been fed upon trifolium and swedes the 
weekly record shows a butter percentage, dating from December 21th, when it rose 
from 4-51 to 5-07, of from 4-39 to 5-6, usually being over 5 per cent., showing a 
return of a pound of butter to less than two gallons of milk. 
L 2 
