B5 
milk or cream, the proportion becomes nearly 80 per cent. The 
remainder of the milk is converted into butter or cheese on the 
farms or sold as cream, the separated or skimmed milk being 
nearly all consumed on the farms. 
The quantity of butter estimated to have been made on farms 
in England and Wales in 1924-25 was 569,000 owt. and of cheese 
502,000 cwt. On the assumption that 2%* gallons of milk are 
required to make 1 1b. of butter, and 1 gallon of milk for 1 1b. 
of cheese, the quantities of milk represented by the butter and 
cheese made on farms are 166 million and 56 million gallons 
respectively. About 20 per cent. of the butter made and 4 per 
cent. of the cheese appears to be consumed by the producers and 
their households. In addition to butter and cheese, sales of 
cream amounted to 2,600,000 quarts, representing about 6% 
million gallons of milk on the assumption that 10 gallons of milk 
Are required to produce an average of 1 gallon of cream. 
In the next table are shown the figures of production and 
sales of milk and dairy produce as estimated from the returns 
made by producers. 
Propucrion AND Disposar or Mk AND Darky Propuce 1x 
ENGLAND AND WALES IN THE YEAR ENDED JUNE 41H, 1925. 
Sales off Farms, 
Actual. 
Equiva- 
lent in 
milk. 
Millions of ; 
gallons. 
Millions of 
gallons. 
Consumed in farm 
households. 
Actual. 
Equiva- 
lent in 
mill. 
Millions of 
gallons. 
Millions of 
vallons. 
Actual, 
Millions of 
gallons. 
Total. 
Equiva.- 
lent in 
mille, 
Millions of 
gallons. 
Liquid 
mill 
Butter = 
Cheosa: - 
Cream - 
Total | 
milk - | 
818 
Thousands) 
of ecw. 
454 
481 
Thousands 
of gal. | 
650 
818 
133 
54 
& 
"O01 
70 
Thousands 
of cwt. 
115 
21 
70 
334 
9 
(a) 
"054 
888 
Thousands| 
of ewt., 
569 
502 , 
Thousands 
of gal. 
650 
888. 
166% 
56 
61 
L117 
¥ id 
der liqui 
is included un 
r’s households is 
in farme: 
d in 
nsume 
cream co: 
(2) The 
mill 
While farmers in England and Wales sold 818 million gallons 
of milk in liquid form, not all of this quantity was consumed as 
liquid milk. A proportion is sold to factories and creameries, 
Which dispose of it as liquid milk when it is to their advantage to 
Qo so, and convert the surplus into butter, cheese and other 
Products. Surplus quantities in the hands of milk wholesalers 
"te also converted into dairy produce. No figures are at present 
* This is based on an average of 27 Ibs. of milk being required to make 
1s. of butter.