These cows were likewise on pasture. The same author states the yield of butter as one fourth of the weight of cream, or about ten ounces per quart. Mr. Rowlandson (“Journal of the Royal Agricultural Society,” vol. xiii., p. 38) gives the produce of 20,110 quarts of milk churned by hand as 1109 pounds of butter, being at the rate of fully 14 ounces per 16 quarts of milk; and from 23,156 quarts of milk 1525 pounds of butter, being from 16 quarts nearly 16³⁄₄ ounces of butter. The same author states that the yield of butter derived from five churnings, of 15 quarts of cream each, is somewhat less than 8 ounces per quart of cream. Dr. Muspratt, in his work on the “Chemistry of Arts and Manufactures,” which is in the course of publication, gives the yield of butter from a cow per year in Holstein and Lunenburg at 100 pounds, in England at 160 pounds to 180 pounds. The average of butter from a cow in England is stated to be eight or nine ounces per day, which, on a yield of eight to nine quarts, is one ounce per quart, or for sixteen quarts sixteen ounces. The quantity of butter derived from cream is stated as one fourth, which is equal to about nine ounces per quart. The richest cream of which I find any record is that brought to the Royal Society’s meeting during the month of July, for the churns which compete for the prize. On referring to the proceedings of several meetings, I find that fourteen ounces per quart of cream is accounted a good yield. I have frequently tested the yield of butter from a given quantity of my milk. My dairy produce is partly disposed of in new milk, partly in butter and old milk, so that it became a matter of business to ascertain by which mode it gave the best return. I may here remark that my dairy practice has been throughout on high feeding, though it has undergone several modifications. The mode of ascertaining the average yield of butter from milk has been to measure the milk on the churning-day, after the cream has been skimmed off, then to measure the cream, and having, by adding together the two measurements, ascertained the whole quantity of milk (including the cream), to compare it with that of the butter obtained. This I consider a more accurate method than measuring the new milk, as there is a considerable escape of gas, and consequent subsidence, whilst it is cooling. The results have varied from twenty-four to twenty-seven and a quarter ounces from sixteen quarts of milk. I therefore assume in my calculation sixteen quarts of milk as yielding a roll (twenty-five ounces) of butter.