State Agricultural Society. 535 



surface. By shaking the bottle it was found that the Dutch cream 

 mixed again with the milk with the greatest facility, the Ayrshire cream 

 less readily, aud the Jersey cream with difficulty. 



"It is thus seen that the form of milk, which undeuiahly occurs 

 through inheritance — for otherwise it would not be as constant for 

 breeds — is important to the uses to which it is applied, and that these 

 considerations have a practical importance. 



" The milk of the Jersey cow, from the greater size of the globule and 

 the character of its covering, churns more quickl} r than does the Ayr- 

 shire or Dutch milks. The cream also rises more completely than does 

 the Ayrshire cream, and leaves a bluer skim-milk. The size of the 

 globule affects favorably (apparently) the grain of the butter, and we 

 accordingly find a diffei'ent texture in the butter — a difference dependent 

 on breed; that is, inherited. This butter is usually, perhaps always, 

 colored by an orange pigment, which seems characteristic. Owing to 

 this orange tinge of the fats, and the character of the substance invest- 

 ing the globule, the Jersey cream oftentimes appears yellow, especially 

 after standing. This peculiai'ity of color to the cream is not confined to 

 the Jersey breed, but seems to be more usually present or more promi- 

 nent in this breed than in the others. 



"When Jersey butter is shaken in boiling water, and the nitrogenous 

 matter inclosed washed out and collected, it is found to be much larger 

 in quantity than in Ayrshire butter, and of a somewhat more flocculent 

 character. 



"Two samples of milk were selected, which showed considerable vari- 

 ation in the size of the globule. Twenty fluid ounces of the Jersey milk 

 were divided into two parts, as well as twenty fluid ounces of Ayrshire 

 milk: 



"Average size of globules, Jerse} r milk stst °^ an ^ ncn - 



"Average size of globules, Ayrshire milk two °f an inch. 



"These milks were then cooled to sixty degrees and churned by 

 shaking in a Florence flask. 



"Ten ounces Jersey milk. — Butter came in five minutes; churned 

 eighteen minutes. Product, one hundred and thirty-six grains of butter. 



" Ten ounces Ayrshire milk. — Butter came in twenty minutes; churned 

 thirty minutes. Product, seventy-six grains. of butter. 



"The tw r enty ounces of milk churned separately produced two hun- 

 dred and twelve grains of butter, or a proportion of one pound of butter 

 to 44.75 pounds of milk. 



" Ten ounces of Jersey milk plus ten ounces of Ayrshire milk, mixed 

 and churned in same manner. — Butter came in thirteen minutes; churned 

 twenty minutes. Product, one hundred and seventy-nine grains of but- 

 ter,* or a proportion of one pound of butter to 48.88 pounds of milk. 



" Difference in gain of churning each milk separately, thirty-three 

 grains, or 4,13 pounds in the proportion. 



"This is a result which might have been anticipated from the consid- 

 erations which have been developed from our previous experiments; for 



• " I would note that the buttermilk was churned ten minutes longer in this experiment, 

 without producing any change in the result.'' 



