702 
MANAGEMENT OF DAIRY CATTLE. 
Pure fat or oil 
Casein or curd 
Water with a little salt 
8270 
2*45 
14-85 
Total 100-00 
The only analyses of this material which I find in the publi- 
cations in my hand are two by Professor Way, 6 Journal/ 
vol. xi, p. 735, “On butter by the common and by the 
Devonshire method •” the result in 100 parts being — 
Pure butter 
Casein, &c. 
Water 
Raw. 
Scalded. 
7972 . 
. 79-12 
3-38 . 
3 37 
16-90 . 
. 17-51 
Total 
. 100-00 . . 100-00 
The foregoing observation of dairy results was continued 
up to grass time in 1855. In April and May the use of 
artificial means was discontinued without diminution in the 
yield of butter or richness of cream, the natural temperature 
being sufficient to maintain that of my dairy at 54° to 56°. 
I now proceed to describe the appearances since that time. 
In the summer season, whilst my cows were grazing in the 
open pastures during the day and housed during the night, 
being supplied with a limited quantity of the steamed food 
each morning and evening, a marked change occurred in the 
quality of the milk and cream; the quantity of the latter 
somewhat increased, but instead of 25 oz. of butter per quart 
of cream, my summer cream yielded only 16 oz. per quart. 
I would not be understood to attribute this variation in 
quality to the change of food only ; it is commonly observed 
by dairy-keepers that milk during the warm months of sum- 
mer is less rich in butter, owing probably to the greater rest- 
lessness of the cows, from being teased by flies, &c. I am 
by no means sure that, if turning out during the warm 
months be at all advisable, it would not be preferable that 
this should take place during the night instead of during the 
daytime. Towards the close of September, when the tem- 
perature had become much cooler and the cows were sup- 
plied with a much larger quantity of the steamed food, 
results appeared very similar to those which I had observed 
and described from December to May, 1855. During the 
month of November the quality was tested with the follow- 
ing result. 
From 252 qts. of old milk were taken 21 qts. of cream, of 
which 20 were churned, and produced 4G8 oz. of butter, 
which shows — 
