How Much Milk for a Pound of Butter.

Horowhenua Chronicle, 6 September 1910, Page 4

How Much Milk for a Pound of Butter.

Farmers often have vague ideas regarding the quantify of milk required to make a pound of butter. Having no Bacbock butter tester, they can only guess at the quality of milk a cow gives, if they judge at all, thinking little of quality liecause tlrey know little about it, .thrjir attenion never having been directed that way. And this is strange, too, when quality of milk makes all the difference between success and failure. The Bahcock tester is a sure guide. Dairymen should know the quality of milk given by every cow in the herd. Below is_ a taiile which, with acIcompanying explanations, will cnwblo you to deterniline,. approximately, the butter content of milk

Ttuttor fat. Lbs milk to Per cont. Ill) butter. 3.0 30.30 3.1 20.31 3.2 28.33 3.4 2(5.56 3.r> 2 .■>.()() 3.8 23. fit 4.0 22.31! 4.2 21.2/5 4.4 20.23 4.0 19.31 4.8 18 18 5.0 17.70 '>■2 17.00 5.4 If!. 34 "•0 15.73 fi.O 14.57 This table is inserted not so much mfc any dairyman should make it

his permanent guide, as to interest him in determining the quality of the milk, \\ lien 11is thoughts are aroused lie will not rest imtil he has a liabcock tester, and thenceforward, to his groat advantage, ho will know exactly what every cow in his herd is doing. As a result lie will probably weed out the unprofitable animals and otherwise endeavour to improve his herd and their case and feeding, until lie has a dairy woitliv ol the name, liie table indicates tlmt 3 por cent, and G por cent, milk are the extremes. A\ hile these are not the extremes ns found in all milk, vet they are sufficient to illustrate this method of computation. Commencing at the top of the left! hand column ol figures and read- I

noross, it is found that 30 3/5 pounds of 3 per cent. milk a . re r0 _ quired to make ono pound of butter; while nt the bottom of the Column it is won that (i per font milk requires 11.." pounds of millto make a pound of hutor. NW to lest the milk, and to loarn the late ol its butter content, test the (•renin from the milk of each cow sopalately. hither weigh or moan'nT f ""'S{" ,(1 +ost ''' fc t0 ™n, ' f111, . v warned, skim it (•loan find lot the cream ripon as n"+i' n ri ' onm uill likplv ,)C in too i small_ quantities to dhu.rn a "i " |,fli,,ar . v r 'hurn, 1 -V 1 !V y,fK<!S jar! nntT'i ? r " vp, ' ( fnul slin/co the jni until the butter ''conies." Pom fhi '''-..tents, u ' ;,s I'-inrl "work" tie butter as usual, thou woio-li it tllernlt of '1, l,f \ °f tn hakdi of mj k° b, s tor V vic]d ° nh^ lAII VI , nlIK< J 0 ( J 0 dmde the weight of the butter by one hundredth part of the " e,V t n the now milk fron, which t'l, c b ttei made; the result will 1 )0 tlio one.per eon t of butter fat in tho + .11 I s " ot "'°rth tin's little Kill- f," Mrtai " tlin ""»« ■ « tnp nnlk from your cows? Ayi mn willin- t° n °' i ,)ol ' : !'; a ' w 0,10 "'onld bo to get a Hancock tester md I'fivo it on hand to tost the milk ! n fo,v ni unites ns soon as drawn.