BUTTER MAKING WITHOUT A CHURN.

King Country Chronicle, Volume II, Issue 82, 15 May 1908, Page 3

BUTTER MAKING WITHOUT A CHURN.

Robert Wallace, in his new addition of " Farm Live Stock of Great Britain," tells again of the remarkable Belford cow- that gave milk-so rich in fat that butter could be obtained from it without the use of a churn. The cow was got by a purebred Shorthorn bull, her dam being of Ayrshire origin. During the first two years the cow was in milk, nothing unusual was noticed in either the quantity or quality of the milk she gave, but after the birth of her third calf the milk became especially rich,, and the cream was readily made into butter by simply stirring with a,thirlstick for not more than five minutes. For some seven years, so the story goes, no churn was used in making butter from this cow's cream; in warm weather it even formed butter without stirring. A sample of the milk was examined microscopically at Edinburgh in 1890, but nothing abnormal detected, except that the fat globules were remarkable large. In that year the returns from this cow amounted to £39 10s, made up of £33 received for new milk sold at is per gallon, and £6 10s for butter of excellent texture and flavour, sold at is per lb. When the animal was in full flow the milk yielded amounted to 28 quarts per day. Of the heifer calves produced by this cow, two inherited their mother's peculiarity. Had this remarkable animal been born in America she would most probably have been selected as the founder of a new and unique breed of dairy cattle, not merely on account of the peculiarity exhibited in the cream, but also owing to the excellence and abundance of the product.