MANAGEMENT OF DAIRY CATTLE. 
575 
dairy-keeper in Scotland. The yield of milk per cow is 
stated at 680 gallons per year; he obtains from 16 quarts of 
milk, 20 oz. of butter, or for the year, 227 lbs. per cow ; from 
I gallon of cream 3 lbs. of butter, or 12 oz. per quart. Mr. 
Young is described as a high feeder; linseed is his chief 
auxiliary food for milch cows. Professor Johnston ( ( Elements 
of Agricultural Chemistry’) gives the proportion of butter 
from milk at 1 \ oz. per quart, or from 16 quarts 24 oz. ; 
being the produce of four cows of different breeds — Alderney, 
Devon, and Ayrshire — on pasture, and in the height of the 
summer season. On other four cows of the Ayrshire breed, 
he gives the proportion of butter from 16 quarts as 16 oz., 
being 1 oz. per quart. These cows were likewise on pasture. 
The same author states the yield of butter as one fourth of 
the weight of cream, or about 10 oz. per quart. Mr. 
Rawlinson Journal of the Royal Agricultural Society/ 
vol. xiii, p. 38) gives the produce of 20,110 quarts of milk 
churned by hand as 1109 lbs. of butter, being at the rate of 
fully 14 oz. per 16 quarts of milk; and from 23,156 quarts 
of milk, 1525 lbs. of butter, being from 16 quarts nearly 
l6f oz. of butter. The same author states that the yield of 
butter derived from five churnings of 15 quarts of cream 
each, is somewhat less than 8 oz. per quart of cream. Dr. 
Muspratt, in his work on the c Chemistry of Arts and 
Manufactures/ which is in the course of publication, gives 
the yield of butter from a cow per year in Holstein and 
Lunenburg at 100 lbs., in England at 1 60 lbs. to 180 lbs. 
The average of butter from a cow in England is stated to be 
8 oz. or 9 oz. per day, which, on a yield of 8 to 9 quarts, is 
1 oz. per quart, or for 16 quarts 16 oz. The quantity of 
butter derived from cream is stated as one fourth, which is 
equal to about 9 oz. per quart. The richest cream of which 
I find any record, is that brought to the Royal Society’s 
meeting during the month of July, for the churns which 
competed for the prize. On referring to the proceedings of 
several meetings, l find that 14 oz. per quart of cream is 
accounted a good yield, 
I have frequently tested the yield of butter from a given 
quantity of my milk. My dairy produce is partly disposed 
of in new milk, partly in butter and old milk, so that it 
became a matter of business to ascertain by which mode it 
gave the best return. I may here remark that my dairy 
practice has been throughout on high feeding, though it has 
undergone several modifications. The mode of ascertaining 
the average yield of butter from milk has been, to measure 
the milk on the churning day after the cream has been 
