MANAGEMENT OF DAIRY CATTLE, 
701 
continued on the proportion of butter from cream, more than 
one half of my cows have been changed. 
Having satisfied myself that the peculiar richness of my 
cream was due mainly to the treatment of my cows, which I 
have sought to describe, it occurred to me that I ought not 
to keep it to myself; inasmuch as these results of my daily 
practice not only afforded matter of interest to the farmer, 
but were fit subjects for the investigation of the physiologist 
and the chemist. Though my pretensions to acquirements 
in their instructions are but slender, they are such as enable 
me to acknowledge benefit in seeking to regulate my pro- 
ceedings by their rules. 
In taking off the cream, I use an ordinary shallow skimmer 
of tin perforated with holes, through which any milk gathered 
in skimming escapes. It requires care to clear the cream ; 
and even with this some streakiness is observable on the 
surface of the skimmed milk. The milk-bowls are of glazed 
brown earthenware, common in this district ; they stand on 
a base of 6 to 8 inches, and expand at the surface to nearly 
twice that width. Four to five quarts are contained in each 
bowl, the depth being 4 to 5 inches at the centre. The 
churn I use is a small wooden one, worked by hand, on what 
I believe to be the American principle. I obtained it from 
Messrs. Dray and Co. I have forwarded to Professor Way 
a small sample of butter for analysis ; 15 quarts of cream 
were taken out of the cream-jar, and churned at three times 
in equal portions — 
The first five quarts of cream gave 
The second five „ „ 
The third five „ „ 
1 27 o z. of butter. 
125 
120 * „ 
= to 24f oz. per quart. 
372| 
At a subsequent churning of 14 quarts of cream- 
The first seven gave 7 rolls, or 
The second seven gave 7 rolls 2 oz., or 
= to 25 ? oz. per quart. 
175 oz. of butter. 
177 
352 
On testing the comparative yield of butter and of butter- 
milk, I find 70 per cent, of butter to SO per cent, of butter- 
milk, thus reversing the proportions given in the publications 
to which I have referred. An analysis of my butter by Pro- 
fessor Way gives — 
xxx. 9 3 
