MANAGEMENT OF DAIRY CATTLE. 
31 
make butter in half an hour. These dairy people usually 
churn during winter in their kitchen, or other room with a 
fire. Each of them states that from bean or oat meal used 
during winter as an auxiliary food, they derive a greater 
quantity of butter, whilst those who have tried linseed-oil 
have perceived no benefit from it. 
My own cream during the winter season is of the consis- 
tency of paste or thick treacle. When the jar is full, a rod 
of 2 feet long will, when dipped into the cream to half its 
length, stand erect. If I take out a teacup-full in the 
evening and let it stand till next morning, a penny-piece 
laid on its surface will not sink; on taking it off I find the 
underside partially spotted with cream. The churnings are 
performed in a room without fire, at a temperature in winter 
of 43° to 4 5°, and occupy one-half to three-quarters of an 
hour. 
Several who have adopted my system have reported similar 
effects — an increase in the quantity with a complete change 
as to richness of quality. 1 select from these Mr. John 
Simpson, a tenant farmer residing at Ripley, in Yorkshire, 
who at my request stated to the Committee of the Wharfdale 
Agricultural Society that he and a neighbour of his, being 
inconvenienced from a deficient yield of milk, had agreed to 
try my mode of feeding, and provided themselves with a 
steaming apparatus. This change of treatment took place in 
February, 1835. I quote his words: — 
“ In about five days I noticed a great change in my milk, the cows yielded 
2 quarts each per day more, but what surprised me most was the change in 
the quality; instead of poor winter cream and butter, they assumed the 
appearance and character of rich summer produce ; it only required 20 
minutes for churning, instead of two to three hours ; there was also a con- 
siderable increase in the quantity of butter, of which, however, 1 did not 
take any particular notice. My neighbour’s cow gave 3 quarts per day in 
addition, and her milk was so changed in appearance that the consumers to 
whom he sold it became quite anxious to know the cause.” 
My dairy is but 6 feet wide by 15 long, and 12 high ; at 
one end (to the north) is a trellis window, at the other an 
inner door which opens into the kitchen. There is another 
door near to this which opens into the churning-room, 
having also a northern aspect; both doors are neartne south 
end of the dairy. Along each side, and the north end, two 
shelves of wood are fixed to the w r all, the one 15 inches above 
the other ; 2 feet higher is another shelf, somewhat narrower 
but of like length, which is covered with charcoal, whose 
properties as a deodoriser are sufficiently established. The 
