52 
Red  Poll  Cattle. 
Yield  of  milk  in  lb. 
Butter  fat  per  cent. 
Actual 
weight  of  fat 
in  lb. 
p.m. 
a.m. 
Total 
p.m. 
a.m. 
1 
171 
20} 
38} 
5- 
i 
1-92 
2 
41 
12 
59 
50 
■64 
3 
6 
6 
12 
6*4 
4-8 
■67 
4 
171 
22} 
40} 
5- 
0 
1-61 
5 
41 
9 
131 
5' 
2 
•70 
6 
10} 
17} 
28} 
5- 
0 
1-42 
7 
111 
17} 
5- 
4 
•72 
8 
12 
19 
31 
57 
45 
1-64 
9 
17 
20 
37 
5'7 
4 5 
1-87 
10 
11 
11 
22 
51 
4-9 
110 
11 
6 
-4M 
HI 
6-45 
62 
•73 
It  enhances  one’s  opinion  of  Mr.  Harvey  Mason’s  returns 
to  find  that  the  high  butter  fat  percentages  which  they 
attribute  to  his  cows  are  more  than  confirmed  by  the  figures 
of  the  E.C.  Dairy  Institute. 
One  cow  in  his  herd  deserves  special  mention  for  the 
quantity  and  quality  of  the  milk  yield,  which  has  continued 
for  several  consecutive  years  ; I mean  Berry  17914  W4. 
Year 
Milk  yield  in 
Butter  fat 
Year 
Milk  yield  in 
Butter  fat 
'lb. 
percentage 
lb. 
percentage 
1906 
9,899 
4-4 
1908 
11,757 
50 
1907 
10,682 
5-0 
1909 
12,565 
4-7 
The  Necton  Hall  herd  consists  chiefly  of  the  Old  Necton 
group,  and  has  produced  some  notable  winners,  viz.,  Majiolini 
and  Magian,  both  R.A.S.E.  Champions. 
Another  breeder  who  has  devoted  time  and  attention  to 
the  butter  fat  question  is  Mr.  C.  F.  Newton,  of  Saham  Toney, 
and  it  is  a pity  that  he  does  not  publish  his  records  in  the 
Herd  Book.  His  experience  confirms  that  of  Necton  Hall,  and 
at  Shows,  that  a Red  Poll  cow  will  produce  a large  quantity 
of  milk  and  have  a high  percentage  of  butter  fat.  For  instance, 
he  informs  me  that  16925  Kitchener's  Daffodil  gave  in  1904-1905, 
10,449  lb.,  and  in  1908-1909,  9,902  lb.  of  milk,  and  in  these 
periods  the  percentage  of  butter  fat  was  as  high  as  5 per  cent., 
and  at  times  she  has  given  as  much  as  6 per  cent. 
His  general  experience  is  that  22  lb.  of  milk  will  make 
1 lb.  of  butter,  but  variations  of  1 per  cent,  often  occur  in 
the  yield  of  butter  fat  even  in  the  milk  given  at  home  in 
the  usual  life  of  a cow,  owing  to  variations  of  conditions  of 
weather,  food,  &c. 
