File:Some particulars about dairying in the Netherlands, for the members of the British dairy farmers ass. Excursion May 1911 (1911) (14781908991).jpg

Identifier: cu31924003118654 (find matches)
Title: Some particulars about dairying in the Netherlands, for the members of the British dairy farmers ass. Excursion May 1911
Year: 1911 (1910s)
Authors: British dairy farmers' association
Subjects: Dairying
Publisher: The Hague, Van Langenhuysen bro
Contributing Library: Cornell University Library
Digitizing Sponsor: MSN

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ne year from the timeof the previous calving in 1899 when the records began. The records of these cows were as follows: Name of Herd- Lbs Milk. Fat Lbs. Days Cow. book N°. per cent. butter. milked Grietje . N. 3650h 14 407 3,47 •/„ 541 300 Jantje . . „ 2680h 16 557 3,21 „ 574 300 Roeltj e „ 4395h 14 902 3,80 „ 616 317 Pel XX „ 8329 14 579 3,50 „ 554 300 Tietje IV „ 8886 14198 3,41 „ 523 318 Maryke „ 3652h 18 106 3,00 „ 583 329 These cows had in the summer ofl899 excellent pasturage, but no otherfeed at all. They were stabled about the middle of October. Their foodconsisted of ample hay of early mown grass, early mown grass ensilage,and 2 kilos of linseed cakes and 1 kilo of earthnuts cake each per dayuntil the lactation period had ended by their being dried off about 8 weeksbefore calving again. During the whole period the cows were milked, as usual, only twicein every twentyfour hours, viz, between 4 and 6 in the morning and atthe same time in the evening. 54
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55 Some Particulars about the Coop. Creameriesat Marssum and Wirdum. Wirdum. Marssum. Number of members 76 186 Number of milch cows 1648 1705 Gallons of milk (approxim) . . . 1.470.000 1.468.000 Money paid by Creamery to members £ 26.260 £ 26.456 Butter made 185,5 tons 215,5 tons Cheese made 386,5 tons 316,5 tons Revenue from butter £ 19.541 £ 22.880 „ „ cheese £ 8.538 £ 5.655 Expenses £ 2.883 £ 3.300 The milk is delivered to the creamery twice daily, and is immediatelyon receipt weighed and sampled. One part of the milk is separated witha separator working 2—3000 Liter per hour. The other part is cooled till about 12 centigrades and collected in largebasins of about 2000 liter, where it is left for 12 hours. The cream whichhas risen to the surface is taken off and the partly skimmed milk, soobtained, is used for cheesemaking. The cream is pasteurised at 80—85 centigrades and then after it hasbeen cooled till about 15 centigrades, and after adding some pure culture,bro

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