106 Dairying at Park Royal , 1905. 
(the separator being washed out between each lot), and the 
creams were all churned at the same temperature, viz., 54° F. 
The results are shown in Table IX., where, for the sake 
of emphasising the value of the experiment, I have priced 
the milk at Sd. per gallon, and the butter at Is. per lb. It 
should be explained that the term “ Butter Ratio ” represents 
the number of pounds of milk required to make 1 lb. of butter. 
As previously stated, the milks used in this experiment 
were the secretion of a few hours. The experiment was 
repeated on Friday morning, the milk in that case being the 
secretion of about fourteen hours. The milk on the Friday 
Table X. 
Breed 
Milk 
Butter 
Butter 
ratio 
Estimated value 
Milk 
Butter 
Lb. 
Lb. 
oz. 
Lb. 
s. 
d. 
s. 
d. 
Shorthorn 
80 
0 
Hi 
42-66 
2 
0 
0 
8i 
Lincolns. Red 
30 
0 
134 
35-55 
2 
0 
0 
10 
Red Polled . 
30 
0 
13i 
36-22 
2 
0 
0 
10 
South Devon. 
30 
1 
3 
25-26 
2 
0 
1 
21 
Longhorn 
30 
1 
11 
27-82 
2 
0 
1 
1 
Ayrshire 
30 
0 
154 
30-96 
2 
0 
0 
14 
Jersey .... 
30 
1 
3 
25-26 
2 
0 
1 
2i 
Guernsey 
30 
1 
Of 
28-65 
2 
0 
1 
Oh 
Kerry .... 
30 
0 
14f 
32-52 
2 
0 
0 
11 
Dexter .... 
30 
0 
1 3f 
34-90 
2 
0 
0 
104 
morning was separated at once, and churning took place almost 
immediately, so that the cream was quite fresh. This will 
assist in accounting for the great differences between the two 
churnings as shown by Table X., compared with Table IX. 
Table XI. 
Breed 
Evening milk 
Morning milk 
Ratio 
Value 
Ratio 
Value 
Shorthorn ..... 
Lb. 
24-93 
s. d. 
1 21 
Lb. 
42-66 
S. d. 
0 81 
0 10 
Lincolns. Red 
24-30 
1 2f 
35"55 
Red Polled* ..... 
29-53 
1 01 
36-22 
0 10 
South Devon ..... 
2D57 
1 4f 
25-26 
1 21 
Longhorn ..... 
24-00 
1 3 
27-82 
1 1 
Ayrshire ..... 
30-47 
0 Ilf 
30-96 
0 111 
Jersey ...... 
19-20 
1 7 
25-26 
1 2i 
Guernsey ..... 
23-13 
1 31 
28-65 
1 01 
Kerry ...... 
23-41 
1 3i 
32-52 
0 11 
Dexter ...... 
28-65 
1 01 
34-90 
0 101 
