( 647 = 35/ ) 
DAIEY FAEMING. 
CHAPTER I. 
Dairy Cows and their Management. 
milk-produce of Great Britain, which is the subject of this General 
i per, amounts to about 1,000,000,000 gallons annually. We statistics. 
L e about 2,250,000 " cows and heifers in-milk or in-calf" 
i. the month of June each year, and we may suppose that 
tly yield rather more than 440 gallons apiece within twelve 
nnths. Of this quantity, considering the large number of 
c »"s which do little more than rear their calf — -which runs with 
ildam throughout the summer — probably one-sixth is taken by 
tl calf. From the remainder, putting the average daily consump- 
tii of man, woman, and child, at fully one-quarter of a pint 
a gee, we must deduct 1,000,000 gallons a day for direct con- 
si iption. These two deductions (167,000,000 and 365,000,000 
g ons respectively^ leave 468,000,000 of gallons, not one-half 
o: he milk-produce of the country, for the manufacture of cheese 
ai butter in the dairy. And probably two-thirds of this quan- 
ti yield cheese, one-third butter. Now, 312,000,000 gallons 
olcnilk will produce close on 2,800,000 cwt. of cheese,* and 
11,000,000 gallons of milk will produce 530,000 cwt. of 
bi:er.t To these numbers add 1,651,088 cwt. and 1,637,937 
c\. respectively, the quantities of cheese and butter imported 
la year; and the consumption of the country will thus be found 
toimount to close on 4,500,000 cwt. of cheese, and 2,250,000 
cv of butter (English made and foreign f) annually. These 
qmtities, then, represent the amount of the demand by which 
'>i dairy industry has been created and is maintained. 
llather less than I lb. of cheese per gallon of milk. 
■ Jne lb. of butter for every 21 pints of milk. 
There is in addition to this supply a large consumption of Irish butter, to 
1 some reference will be made in the sequel. 
