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Milch Cows and Dairy Farming: Comprising the Breeds, Breeding, and Management, in Health and Disease, of Dairy and Other Stock, the Selection of Milch Cows, with a Full Explanation of Guenon's Method; The Culture of Forage Plants, and the Production of Milk, Butter, and Cheese: Embodying the Most Recent Improvements, and Adapted to Farming in the United States and British Provinces. With a Treatise upon the Dairy Husbandry of Holland; To Which Is Added Horsfall's System of Dairy ManagementFlint, Charles Louis

Science

Milch Cows and Dairy Farming: Comprising the Breeds, Breeding, and Management, in Health and Disease, of Dairy and Other Stock, the Selection of Milch Cows, with a Full Explanation of Guenon's Method; The Culture of Forage Plants, and the Production of Milk, Butter, and Cheese: Embodying the Most Recent Improvements, and Adapted to Farming in the United States and British Provinces. With a Treatise upon the Dairy Husbandry of Holland; To Which Is Added Horsfall's System of Dairy Management

Name: Milch Cows and Dairy Farming: Comprising the Breeds, Breeding, and Management, in Health and Disease, of Dairy and Other Stock, the Selection of Milch Cows, with a Full Explanation of Guenon's Method; The Culture of Forage Plants, and the Production of Milk, Butter, and Cheese: Embodying the Most Recent Improvements, and Adapted to Farming in the United States and British Provinces. With a Treatise upon the Dairy Husbandry of Holland; To Which Is Added Horsfall's System of Dairy Management
Author: Flint, Charles Louis

Flint, Charles Louis

Cows; Dairying

Summer.  Winter.
  Solid or margarine fat,     40       65
  Liquid (or oleine) fat,     60       35
                             ---      ---
                             100      100

In Lehmann’s “Physiological Chemistry” (Leipsic edition, vol. ii., p.
329), an analysis of butter by Bromus gives:

  Margarine,            68
  Oleine,               30
  Special butter-oil,    2
                       ---
                       100

It will be observed that my butter may be classed as summer butter, and
that Mr. Alcock’s is the richest in the proportion of oleine. Both were
produced in the month of January.

These results are important, and completely establish the conclusion I
had previously formed, that the quantity and quality of butter depend
essentially on the food and treatment; and that by suitable means you
can produce _as much and as rich butter in winter as in summer_.




INDEX.


  Aiton’s opinion of dairy stock,                             13, 14, 19
  Albuminous substances, value of as food,                       122-128
  American cattle, origin of,                     50, 51, 53, 54, 55, 60
  American cheese,                                                   260
  Analysis of milk,                                             216, 397
  Analysis of butter,                                      239, 379, 409
  Analysis of cheese,                                           268, 269
  Analysis of hay and grasses,                                  390, 379
  Analysis of cotton-seed cake,                            127, 128, 197
  Analysis and value of manure,                            198, 308, 401
  Animals, large and small,                                      10, 111
  Annatto for coloring,                                    250, 251, 328
  Artificial shades in pastures,                                     135
  Ayrshires, as dairy cows,                   11, 17, 19, 22, 25, 75, 77
  Ayrshires, origin and points of,            11, 12, 14, 16, 22, 23, 25
  Ayrshires, yield of,                                    18, 19, 20, 25

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