PRODUCTION OF MILK. 127 



it suspended through its body, both for market and for cheese 

 making. For family use, you want a milk that is very rich in all 

 the properties of milk, if you desire the best for your family ; and 

 there are scores of farmers who like to keep as good as they sell, 

 though they are very often charged with selling everything they 

 can and living on the rest; but really, we like to have as good as 

 we sell to consume, and those who keep but a single cow or two 

 are very anxious to get the best article of milk. I believe that 

 here we 'find a very great difference in cows; some will give a 

 milk that is rich in all its properties, where the cream is immedi- 

 ately separated from the milk, though the test of richness in our 

 families, I would say, is more generally decided by the amount of 

 cream and butter that the milk will make ; they do not appreciate 

 that there is any other richness in milk except the cream and but- 

 ter ; but there are other properties in milk that are as highly 

 important and valuable perhaps for family use as the amount of 

 butter that the milk will make ; and therefore I say, that there are 

 varieties of milk that are especially adapted to family use, that 

 may not be in the highest degree adapted to the production of 

 butter ; milk that is* rich in all its constituents, butter, caseine or 

 curd, and sugar, and all those properties may be in some varieties 

 in a higher degree than in others. 



Then we come to the question of butter making ; to the cow 

 best adapted to the making of butter." Here we want a milk rich 

 not only in butter, but one that will readily and easily throw up 

 its cream ; in which the separation is rapid, and from which the 

 cream will readily form butter; and which in its color and flavor 

 shall be just adapted to the demands of the market, I will not say 

 in the highest degree the best, for there is a difference of opinion 

 about that, but upon one point there is no difference of opinion ; 

 the highest price in the market settles the money value of certain 

 breeds of stock as butter producers. 



Now we come to a consideration of the different breeds of stock; 

 for I claim that in these different breeds we have animals adapted 

 to each of these wants in a very high degree, and they can be 

 drebos that with a good degree of certainty their produce will 

 answer onij expectations. First, Shorthorns or Durhams. They 

 are of fiue size and symmetry of form, and always attract our 

 admiration. It is claimed by their advocates that there are milk- 

 ing famili s Shorthorns with strains of blood that produce large 

 qnautities of milk. It is doubtless true ; I am willing to grant 



