On inquiry in my own neighborhood, I find it is computed that each quart at a milking represents one pound of butter per week. Thus, a cow which gives four quarts at each milking will yield in butter four pounds per week, or from fifty-six quarts sixty-four ounces of butter, or from fourteen quarts of milk one pound of butter. Taking the winter produce alone, it is lower than this; the cream from my neighbors’ cows, who use common food, hay, straw, and oats, somewhat resembles milk in consistence, and requires three to four hours, sometimes more, in churning. On one occasion, a neighboring dairy-woman sent to borrow my churn, being unable to make butter with her own; I did not inquire the result. If she had sent her cow, I could in the course of a week have insured her cream which would make butter in half an hour. These dairy people usually churn during winter in their kitchen, or other room with a fire. Each of them states that from bean or oat meal used during winter as an auxiliary food they derive a greater quantity of butter, whilst those who have tried linseed-oil have perceived no benefit from it. My own cream during the winter season is of the consistence of paste, or thick treacle. When the jar is full, a rod of two feet long will, when dipped into the cream to half its length, stand erect. If I take out a teacupful in the evening, and let it stand till next morning, a penny-piece laid on its surface will not sink; on taking it off, I find the under side partially spotted with cream. The churnings are performed in a room without fire, at a temperature in winter of forty-three to forty-five degrees, and occupy one half to three quarters of an hour. Several who have adopted my system have reported similar effects--an increase in the quantity with a complete change as to richness of quality. I select from these Mr. John Simpson, a tenant farmer residing at Ripley, in Yorkshire, who, at my request, stated to the committee of the Wharfdale Agricultural Society that he and a neighbor of his, being inconvenienced from a deficient yield of milk, had agreed to try my mode of feeding, and provided themselves with a steaming apparatus. This change of treatment took place in February, 1855. I quote his words: “In about five days I noticed a great change in my milk; the cows yielded two quarts each, per day, more; but what surprised me most was the change in the quality. Instead of poor winter cream and butter, they assumed the appearance and character of rich summer produce. It only required twenty minutes for churning, instead of two to three hours; there was also a considerable increase in the quantity of butter, of which, however, I did not take any particular notice. My neighbor’s cow gave three quarts per day in addition, and her milk was so changed in appearance that the consumers to whom he sold it became quite anxious to know the cause.”