50 
Dairy  Cattle  and  the  Butter  Test. 
Show-ground  at  Gloucester.  As  these  milks  were  brought  into 
the  dairy  in  the  morning  the  larger  sample  was  collected  and 
from  each  lot  of  31  lb.  two  samples  of  8 oz.  each  were  taken 
by  a special  sampling  tube  (see  page  232),  one  sample  being 
sent  to  Watford  and  the  other  retained  by  me. 
With  the  exception  of  the  Red  Poll  milk  (this  was  required 
for  the  Wensleydale  cheese  experiment,  page  236),  and  the 
Welsh  (the  quantity  in  that  case  being  less  than  half  a gallon), 
each  lot  of  milk  was  made  into  butter,  precisely  as  in  a butter 
test,  samples  of  the  separated  and  butter-milks  being  also  taken 
for  the  determination  of  fat  by  the  Gerber  tester. 
Unfortunately  the  butter-milk  from  the  Shorthorns  was 
lost,  so  that  the  experiment  as  regards  the  churning  of  the 
Shorthorn  milk  is  worthless. 
The  following  Table  gives  the  weights  of  butter  churned, 
the  weights  of  butter  calculated  from  the  fat  found  by  analysis 
in  the  new  milk,  the  separated  milks,  and  the  butter-milks, 
these  two  latter  being  calculated  as  butter  and  their  weights 
added  to  that  of  the  butter  actually  churned,  so  as  to  compare 
the  difference  between  the  actual  and  the  calculated  weight  of 
butter  : — 
Breed 
Milk 
Fat 
Weight  of  Butter  calculated 
from  Fat  + 10%  oi  Water 
Weight  of  Butter  churned 
Fat  in  Separated  Milks 
(Gerber) 
Weight  of  Butter  calculated 
from  Separated  Milk  +10% 
Water 
Fat  in  Butter-milks  (Gerber) 
Weight  of  Butter  calculated 
from  Butter-milks  -1-  10 
Water 
Weight  of  Butter  calculated 
from  Fat  in  Milk  -f  10  of 
Water 
Weight  of  Butter  churned 
-1-  (calculated)  weights  from 
Separated  and  Butter-milks 
Lb.  oz. 
Lb.  oz. 
Lb.  oz. 
OZ. 
% 
OZ 
Lb.  oz. 
Lb.  oz. 
Shorthorn  . 
30 
0 
3-07 
1 0;^ 
0 14i 
01 
4 
lost 
lost 
— 
— 
Lincoln  Red  do. . 
30 
0 
3-32 
1 1^ 
1 o| 
01 
4 
015 
s. 
1 14 
1 li 
Devon  . 
30 
0 
3-43 
1 2fL 
1 li 
0-05 
01 
A 
1 2ft 
1 2} 
South  Devon 
30 
0 
273 
0 14i 
0 13i 
0-05 
1 
015 
0 14| 
0 1« 
Longhorn  . 
30 
0 
4-66 
1 8i 
1 7| 
01 
0-2 
1 
1 8f 
1 ^ 
Avrshire 
3(1 
0 
379 
1 3i 
1 2 
0-05 
i 
0'3 
14 
1 34 
1 3| 
Jersey 
30 
0 
4-29 
1 6? 
1 5i 
01 
4 
O'Ob 
A 
1 6i 
1 6 
Guernsey  . 
30 
0 
4'47 
1 7i 
1 e| 
01 
4 
0-05 
1 
1 7i 
1 74 
Kerry  . 
30 
0 
4-13 
1 5* 
1 4| 
0-05 
4 
005 
1 5J 
1 41 
Dexter 
30 
0 
4-87 
1 
1 8| 
01 
■ 4 
0'2 
1 
1 9fo 
1 10 
Gloucester  . 
28 
4 
4-92 
1 8i 
1 7 
015 
S 
0-05 
1 
4 
1 84 
1 8 
In  looking  at  these  figures,  it  must  be  remembered — 
(1)  That  the  milks  were  taken  from  the  mixed  milks  of 
several  cows,  while  in  all  cases  of  non-churnability  in  a butter 
test,  the  milk  is  the  produce  of  one  animal. 
(2)  That  while  the  percentage  of  fat  shown  in  the 
separated  milks  is  fairly  uniform,  it  is  not  so  in  the  case 
of  butter-milks. 
