Ellsworth American. [volume] (Ellsworth, Me.) 1855-current, 1877-02-15


produced 615 pounds in one year. The
Oaks" COW, Massachusetts,, made Ash
pounds in year, and the famous "In
gals" COW, of our own State, made y /
pounds in one week. The jersey COW,
"Lady NiHoa, without grain, in Il
weeks, made 293 pounds.
The NJ. :. II. b. JERSEYS of G. A. Pike,
of Winthrop, made this last season (le76) |
am average of 20 pounds Of butter per
cow.
These biz yields are not unnatural
ones. On the other hand, they serve to
show the wonderfully producing capsci-
T. of cows, and what they can be made |
10 do. when farmers have learned, the .
tac.
The return, for the last decennial, a .
part otwhich are but the widest guess
g, ave 100 pounds as the average |
butter us3uct per cow, which are 60
al4- at least, Jet0J- the actual aver
age, which Will % fellv up to 40 lbs. /.
per cow This, for ''our i.ard Of five" /
MI! be so pounds Of butter. fhe mar
Bot price per pound, which las a long, /
"-udiug scale. is as various a the Weld !
: Many butter makers find quick sale 4
t-r all they GAS produce, at ~ cents
pound. an many find il Difficult: to get
II "a at - cents pound. Orange .
county and Vermont butter goes quick. |
ii gt ceuts, while the best OF jersey but
t,r finds ready takers at q 40 4 pound.
Bu,toris actually brought FROM Francef
and sold by the New York dealers. And
tAi- IS thus because there is an actual
scarcity in the market of good butter,
l1, in attractive shape for small con-
samH-. When we know that one dali
II man gets SLI5 pound for his pro-
ducts, another 81, and another - cents
tie year round. II his dairy door, it is
easily seen that j. viii pay to bring but
tCg across tie ocean from France, if it is
only good and shapeIy enough to suit
the rs iiious purchasers VINO will have
something nice whatever it may cost
al this butteris made from choice cows.
cloiccly fed on clean sweet food; the
milking j. done in the cleanest manner.
Tie milk j. handled as carefully as
though it were nectar, the cream is
cuurucd with the utmost care by clock
and thermometer. the butter is woI ked
with skill, and is made up in shapely
cakes, which do not require to be cut
when brought to the table.
A. more pounds are sold at so cents,
than at any other figure, such is our ac-
cep'el price, which, for five cows, is an
income Of S2j5.o0.
To ascertain the quantity of milk lei
Their by weight or measured, which is
represented by so pounds OF butter, is
tie next step.
Mix will ordinarily produce from ten
TO fifteen per cent. of its own volume in
cream or not fa~ from twelve and one
ha.f per cent. Eight quarts of milk will,
therefore, make about one quart OF
cream. Tse richest milk will exceed
this. twenty per cent. b consolida-
ting numerous statements, which show,
that Willie the best OF milk will yield a
pound of butter to four and half quarts,
the poorest requires twenty-five quarts
they present an average Ot twelve
quarts. OF p 81 pounds, nearly.
The weight OF a quart of milk, as
shown 10y the nicely made tests o: DIR.
Sturtevaut Of Massachusetts, is 10 lbs,
or fraction over lbs, and 2 OF. A
,riue quart Of milk, Is about one-fifth
less lLaa a beer quart.
Atl2 quarts of milk to a pound OF
butter, $50 pounds represent 1850 ga.-
lous Of milk. Now, as to the value OF
this milk, when the cream is taken off.
We have made many truitless search
for a test value Of skim-milk, and are
thrown back to analogy, and we reach &
value in this wise:
F1-St-The average value OF new mill
for the United States, is five and hal
cents gallon.
.Sec0ad-In factory cheese-making, ;
seasons average is nine and hal
pounds of milk for pound of cheese.
Third-It takes fourteen quarts @
milk to Makes. nut- VI milk. Some O.
sav tune quarts of milk will make
onndnd of veal.
fffh-Butermilk. at butter factories u
sold for fifty cents a barrel.
Sicth-Whole milk contains about 81 u
ar cent. of water. Skim-milk is much u
ore watery. The poorest of skim L
ilk has but 5 per cent. OF caseine, the u
.maining 81 per cent. being water 81
he skim-milk o.. vswill'' or "slop' fed "
,ws is poorer than this. IL
For pork-making Z the use which is q
JADE of most couGtry skim milk. the +
,timated value is one cent gallon IL
his estimate has the sanction of our v
est dairymen.
MANURE. O
To compute the value of manure per q
DIV, the quality of the hay is an impor- t.
1t factor; for the difference in the val Il
l.