44 THE RESULTS OF DIFFEEENT MODES OF FEEDING ON 



milk of different cows, or of the same cows fed ou different 

 pastures, is estimated chiefly by the quantity of butter contained 

 in it, and in this respect some breeds of cows are far superior 

 to others. 



The union of the component parts of milk is chiefly mecha- 

 nical, as they separate by subsidence according to their specific 

 gravities, the cream being the lightest, and the curd the heaviest. 

 The curd, however, requires a slight chemical change for its 

 separation from the whey, which, at the same time produces 

 lactic acid. From the moment that milk is drawn from the cow 

 it begins to be affected by the air and changes of temperature ; 

 and circumstances almost imperceptible will materially affect its 

 quality; hence the importance of great care and cleanliness, 

 especially in butter-making. 



Before giving a statement of results of different modes of 

 feeding on the quantity and quality of butter and cheese pro- 

 duced, I will describe several other circumstances which affect 

 these, independently of the sort of food given to cows, which is 

 also of material importance. 



In the first place, it will rest with the farmer to make the 

 selection of his breed most suitable for the nature of his soil and 

 climate, also for the particular branch of dairying he intends to 

 pursue. If his object is to sell milk or to rear calves, quantity 

 must be the chief consideration, and quality if he means to 

 produce butter and cheese. 



It is often the case that cows of the same and of the best 

 breeds will not always yield the same quantity of milk, and the 

 milk of those that yield the most is not unfrequently deficient 

 in quality. These points, however, which are of great import- 

 ance to the dairy, may be easily determined by keeping the 

 cows on the same food, measuring their milk, and then keeping 

 and churning it several times separately. Thus, reckoning the 

 cost of their keep, and the produce of the milk of each, and 

 comparing the result, it would soon be ascertained which was 

 the most profitable animal. 



Although feeding on the same description of food, both quan- 

 tity and quality of milk will vary; likewise under similar 

 circumstances the housing, feeding, and general management, 

 the yield of milk will be perpetually varying in the same 

 animal. Also, one cow may be found at one time to yield milk 

 rich in butter-giving constituents, while at another it will have 

 the very opposite characteristics, or be most valuable for cheese 

 making ; and yet the system of feeding and management remains 

 the same. 



Still farther, there are other circumstances which exercise an 

 important influence upon the productive capabilities of dairy- 

 stock, even under the same system of feeding, both as regards 



