90 
THE SOUTHERN CULTIVATOR. 
I'orgouen that its source and origin are due to 
this nitrogen. JVow the source ol this nitrogen 
is in the Idod, and as, during lattening, grain is 
supplied for its starch, &c,, to make fat, and ve- 
ry little waste of the bo'iy taking place, the ex- 
tra nitrogen of the blood-lorming materials ol 
grain, is nearly all voided in dung. 
5;h. The mode of employment. Your work- 
ing beasts suifer great wear and tear ot flesh and 
blood, bone and muscle, thews and sinews. 
Hence their daily food supplies only this daily 
waste ; the food is very thoroughly exhausted, 
and of course the dung is weak. It derives its 
chief value from the excretions of those parts of 
the body w'hich are voided as waste materials, 
among the excrements. There is a distinction 
to be noted here ; excretions are the worn-out 
flesh and blood elements — excrements, the un- 
digested and unused food: dung includes both 
excretions and excrements. Now the chief val- 
ue of the dung ol working cattle depends upon 
the excretions. 
6th. The nature of the beast. If his coat is 
wool, he requires more sulphur and phosphorus, 
the natural yolk orsweat of his wool, more lime 
and ammonia, than does the hairy- coated ani- 
mal. Hence sheep produce manure less rich 
in many of the elements of plants, than cattle ; 
but as at the same time it contains a larger por- 
tion of nitrogen, and is very finely chewed, it 
runs quicker into fermentation. It is a hoiter 
manure, quick to eat, quick to work, and is soon 
done. 
7ih. The kind of food. We have already 
spoken of this as affecting the quantity of dung. 
Its effects are no less marked on its quality. 
Now all that requires to be said on this subject, 
is to remind you, reader, ot the twodivisions of 
food, the fat-formers, and the flesh and blood- 
formers. It must be evident, that the more of 
this last the food contains, that is, the more ni- 
trogenous is the food, the richer the dung. — 
Hence, grains of all sorts, peas, beans, &c., wdll 
always give a richer dung than fruits, as apples, 
^c. The more nitrogenous the hay, the richer 
the dung. Meadow cats-.tail and rye grass are 
nearly six times stronger in ammonia than oat 
straw. E,ed clover is twice as rich in nitrogen 
as herds grass; wheat, barley, and rye straw, 
green carrots and potatoes contain only about 
one-third to one-fifih the ammonia ofherds-grass, 
and turnips only about one-sixth. The quan- 
tity ot ammonia contained in these difl'erent 
grasses and straws, shows at once the effect they 
mimt have in the compost heap. The kind of 
litter must have no small effect upon the value 
of manure. And while we are upon this sub- 
ject, it may not be out of place to mention, that 
the kind ot a green crop turned in, materially 
affects the value of the process. While the 
straws of thegrain bearing plants afford for eve- 
ry ton of green crop turned in, about three-quar- 
ters of a pound of ammonia, green corn-stalks 
and herds- grass, about five pounds of ammonia 
per ton ; red clover affords about seventeen lbs. 
ot ammonia per ton. The very great value of 
clover in enriching land is thus made evident. 
But to return to the quality of the dung, as at- 
fected by the food, it has been proved that ani- 
mals fattening on oil cake, give manure in val- 
ue double that ol common stock. Here abun- 
dance of nitrogen is supplied wdiere but very lit- 
tle is required, and consequently much is voided 
in dung. 
The point to which we have arrived is a 
breathing place : the remarks which have been 
offered upon the action of salts, have prepared 
the way for our entering upon the next section 
— the second class of manures. 
(To be Continued.) 
INDUSTRY. 
The tollow’ing anecdote may give encourage- 
ment to the industrious ; 
Not long ago, a country gentleman had an es- 
tate of £200 a year, which he kept in his owm 
hands until he found himself so much in debt, 
that, to satisfy his creditors, he w'as obliged to 
sell the half and let the remainder to a farmer 
for twenty years. Towards the expiration of 
the lease, the farmer coming one day to pay his 
rent, asked the gentleman wliether lie w'ould sell 
hisfarm. “Why, wdll you buy it 1” said the 
gentleman. “If you will part with it, and w-e 
can agree," replied the farmer. “ Tnat is ex- 
ceedingly strange,” said the gentleman; “pray 
tell me how it happens that, while I could not 
live upon twice as much land, for wliich I paid 
no rent, you are regularly paying me a hundred 
pounds a year for my tarm, and are able, in a 
tew ymars, to purchase it ?” “The reason is 
plain,” answered the farmer, “you sat still and 
saidgu — I got up and said come — you laid in bed 
and enjoyed your estate— I rose in the morning 
and minded my business.” 
OF THE AVERAGE aUANTITY OF BUTTER 
YIELDED BY MILK AND CREAM, AND OF THE. 
YEARLY PRODUCE OF A COW. 
I have already made you acquainted w’ith 
some of those numerous circumstances by which 
the quality of milk is affected. These same 
circumstances will necessarily more or less af- 
tect the quantity ot butter also, which a given 
w'eight or measure of milk can be made to yield. 
Thus, in the King William’s town dairy, 
(County Kerry,) the average quantity of miik 
and butter yielded by the Kerry and Ayrshire 
breeds respectively, was, in a whole year — 
Ayrshire cow, 1328 quarts, of which nine and 
a hall to nine and nine-tenths quarts, gave one 
pound of butter. 
Kerry cow, 1264 quarts, of which from eight to 
eight and a filth quarts, gave one pound ot but- 
ler. 
Showing, as I have before stated,, that the 
small Kerry cow, upon the same pasture, will 
give a richer milk even than the .Ayrshire. 
In Holstein and Lunenburg again, it is con- 
sidered, on an average, that 15 quarts of milk 
will yield one pound of butter. The milk in 
that country, therelore, must be very much 
poorer in butter. 
The result of numerous trials, however, made 
upon the milk and cream of cows considered as 
good butter-givers, ZTT tAis country, has establish- 
ed the following average relation between milk, 
cream and butter : 
MILK., CREAM. BUffrER. 
18 to 21 lbs, ) . ( 4 lbs. > , „ 
Otollqts.S, UqtA 
The cow, therefore, that yields 3,000 quarts 
of milk, should produce, where butter is the 
principal object of the farmer, about 300 lbs. of 
butter, or 1 lb. a day, for 300 days in the year. 
This is not a large daily produce, since some 
cows have been knowm to give, tor a limited 
time, as much as tw'o or even three pounds of 
butter in a single day. It is a large quantity, 
however, taken as the average ot a lengthened 
period ot time, and hence such cases as that ot 
Mr. Cramp’s cow, which, for four years, con-., 
tinuously yielded nearly a pound and a half of 
buttert everyday, are naturally quoted as extra- 
ordinary. 
In most districts,? the average ot the whole 
year is much less than a pound a day, even for 
ten months only. In Devon, tor the first twenty 
weeks after calving, a good cow will yield 12 
quarts a day, from which, by the method ot 
scalding, a pound and a quarter of butter can 
be extracted. 
In South Holland, a good cow will produce, 
during the summer months, about 76 lbs. of but- 
ter. In the high pastures ot Scaria, in Switzer- 
land, a cow will yield, during the ninety days of 
summer, about 40 lbs. of butter, or less than half 
a pound a day. In Ho'stein and Lunenburg, it 
is considered a tair return if a cow yields 100 
lbs. of butter, and even in England, 160 to 180 
lbs. is reckoned a fair annual produce for a cow. 
’The quarts spoken of in this lecture are old wine 
quarts, of which five make an imperial gallon. A wine 
gallon of milk or cream weighs about 8 lbs. 4 oz., an 
imperial gallon about 10 lbs. 5 oz. About two imperial 
gallons, therefore, should yield a pound of butter. 
tit gave, in four years, 2,132 lbs. of butter from 23,559 
quarts of milk, or 16 quarts a day, of whichll quarts 
gave a pound of butter. 
or Irom 8 to 9 ounces a day, for ten months in 
the year. 
It is known that the butter produced in one 
district ol the country differs often in quality 
frotn that produced in another, even though the 
same mefhod of manufacture be adopted. In 
different seasons, also, the same farms will pro- 
duce dillerent qualities of bqtter; ihu.s it is said 
that cows which are pastured yield the most 
pleas-ant butter in May, when the first green fod-. 
der comes in ; that the finest flavored is given by. 
cows fed upon spurrey (Sprengel) ; that it is 
generally the hardest when the animal lives up- 
on dry food; and that the autumn butter is best 
for long keeping. These differences may all be 
ascribed to varieties or natural diflerences in the 
pasture or fodder upon which the cow is fed.* 
The constitution of the animal also is knov/n to 
affect the quality ol the butter — since there are 
some animals which, with the best food, will 
never give first-rate butter. 
In all such cases as these, however, the quali- 
ty of I he butter is almost entirely dependant up- 
on that of the milk Irom which it is made, so 
that whatever affects the quality of the milk, 
must influence also that ot the butter prepared 
Irom it. 
But Irom the same milk, and even from the 
same cream, by diflerent modes of procedure, 
very different qualities of butter may be obtain- 
ed. The inode of making or extracting butter,, 
therefore, is highly worthy of attention. Let us- 
consider a lew of the more interesting circumr- 
stances under which different qualities of butter 
may be extracted from the same quality of milk 
or cream. 
If the milk be collected in two or three succes- 
sive portion.s, as it comes from the cow, the las6 
drawn portion will be much richer than that 
which has been taken first. The cream yielded 
by it will also be richer, and of a finer and high- 
er flavor. Whether, therefore, the butter be ex- 
tracted directly from the whole milk, or from, 
the cream, the butter obtained from the three 
successive portions will differ in quality almost 
as much as the several portions ot miik them.- 
selves. 
A practical application ot this fact is made 
in some of the Highland counties of Scotland, 
and in other districts, where the calves are al- 
lowed to suck, or are ted with, the first half of 
the milk; as it comes from the cow — the latter 
and richest half only being reserved for dairy 
purposes. This second milk is found to afford 
an exquisite butter. 
In like manner, the first cream that rises upou 
any milk is always the richest, and gives the fi- 
nest flavored butter. The after-creamings are 
not only poorer in butter, but yield it of a whiter 
color and ot inferior quality. 
This fact again is well understood, and has 
been long practically applied in the nighborhood 
of Epping, which is celebrated for the excellence 
of its butter. The cream ot the first twenty- 
four hours is set aside and churned by itself. 
The second and third creams produce a pale,, 
less pleasant butter, which always sells lor an 
inferior price. Any admixture of the atter- 
creamings causes a corresponding diminution, 
in the value of the butter produced. To pro- 
duce the most exquisite butter, the cream of the 
first eight hours only ought to be taken. 
The rapidity with which cream rises to the. 
surface, either naturally or when influenced by 
art, affects the quality of the cream, and conse- 
quenlly that of the butter made from it. In 
warm weather it rises more quickly than in cold, 
and more quickly still when the milk is heated, 
as in the preparation of clouted cream. The 
butter — Bohemian butter — obtained from such 
cream — from cream thus rapidly brought to the 
surtace — may be expected to differ both in fla- 
vor, in consistenc y and in composition, fro m 
’The influence of the food given in the stall, and of 
the plants eaten in the pasture, upon the color and fla- 
vor of the butter, is familiar to all practical men. The 
turnipy taste of the butter in winter— the garhck taste 
in summer, where the wild onion grows m the pas- 
tures and the alleged effect of raw potatoes in winter, 
in giving a rich color to ihe butter, are common exam- 
ples of this kind 
