Commercial Value of different Creams. 
107 
Thus Tables IX. and X. illustrate the difference between 
milks, the secretion of a short and a longer period, accentuated 
in the case of the morning milks by the fact that the creams 
churned were what is known as “sweet” ; i.e ., not ripened. 
The comparison of the ratios and the value of the butter 
made at each churning, as shown in Table XI., puts these 
differences in a clearer light. 
The experiment further brings into prominence the 
futility of making butter out of poor milk ; that is, of course, 
assuming that the milk can be disposed of at Sd. per gallon. 
Conversely it shows that to make a fair profit out of butter, 
the milk must be rich in fat and the butter made of so good a 
quality that a considerably higher price than Is. per lb. can 
be obtained for it. 
Experiment No. 2. 
Commercial Value of different Creams for Butter Making. 
The object of this experiment was to ascertain the com- 
mercial value of the different creams for butter making. To 
arrive at this value, three pints of cream from the following 
breeds of cattle were churned and made into butter, the butter 
being priced at Is. per lb., and the value of the cream per pint 
being obtained by dividing the amount at which the butter 
was priced by three. The creams used were taken from the 
milks after deducting the three gallons used in the last 
experiment ; but unfortunately there was not sufficient cream 
in the case of the South Devons and Longhorns to complete 
the experiment. All the milks were separated at the same 
temperature, and the creams were churned at 54° F. Table XII. 
gives the results. 
Table XII. 
Breed 
Cream 
Butter 
Shorthorn .... 
Pints 
3 
Lb. oz. 
0 131 
Lincolns. Red. 
3 
1 
Red Polled .... 
3 
1 
n 
Ayrshire ..... 
3 
0 121 
Jersey ..... 
3 
2 
21 
Guernsey. .... 
3 
2 
Kerry ..... 
3 
1 ioi 
Dexter ..... 
3 
1 
2 
Estimated, value 
Butter at Is. 
Cream 
per lb. 
per pint 
s. 
d. 
d. 
0 
10 
H 
1 
4 
51 
1 
2f 
5 
0 
91 
3 
2 
21 
9 
2 
-1 
81 
1 
B 
B 
1 
B 
V 
Experiment No. 3. 
Effect of Breed and Feeding on Quality of Butter. 
The object of this experiment was to demonstrate the effect 
of breed and feeding on the quality of butter. I obtained 
