234 
WISCONSIN' STATE AGRICULTURAL SOCIETY. 
considered by those who have made experiments with it, to be 
better for feeding to swine than whey not subjected to the pro¬ 
cess, as the sugar of milk is retained longer without change. 
RESULTS OBTAINED AT THE BUTTER FACTORIES—LABOR, ETC. 
The average product from the milk during the season at the 
butter factories is a pound of butter and two pounds of skim 
cheese from 14 quarts of milk. There is a variation in the 
quality of milk at different seasons of the year; and in the 
fall, when the cows are giving a smaller quantity, it is, of 
course, richer in cream, and better results are obtained from 
the same quantity than early in the season. This will be seen 
from the following examples of a single day’s work, taken at 
random from the book of one of the factories : 
♦ 
On May 18th, from 3512 quarts of milk, wine measure, 
there was produced 213 lbs. of butter and 560 lbs. skim cheese. 
On May 26th, from 3,300 quarts of milk, 210 lbs. of butter 
and 550 lbs. of cheese. On September 12th, from 3,180 quarts 
of milk, 200 lbs. of butter and 546 lbs. of cheese. On October 
14th, from 2,027 quarts of milk, 120 lbs. of butter and 407 lbs. 
of cheese. 
In the working of any system, practical men always desire 
statistics of results. The following is a statement of receipts 
and expenditures at one of the small butter factories, where a 
portion of the milk was sold. 
The quantity of milk received from April 10th to December 
1st, was 627,174 quarts, of which 27,308 were sold at a little 
above 7 cents per quart, leaving 509,866 quarts to be made 
up into butter aud cheese. The product was as follows: 
31,630 lbs. of butter, 81,778 lbs. skim cheese; 15,908 lbs. 
whole milk cheese; 2,261 quarts cream sold at 19 6-10 cents 
per quart, and 1,561 quarts skim milk, at 15 cents per quart. 
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