AYRSHIRE BREEDING 149 



The Green Mountain State has borne a part in these triumphs. 

 From Mr. Winslow's herd we will take a look at three cows. Ruth 

 4816, 10, 219 pounds in a year ; Rosa 3143, 7562 pounds ; Queen of 

 Ayr 6029, 7149 pounds. The average for sixteen cows for the 

 year 1888, 6356 pounds. The quality of this milk will produce one 

 pound of butter from twenty-two of milk or au average of 289 

 pounds for the year There are over thirt}' herds in the State of 

 Vermont which average 300 pounds of butter per cow. This A^'rshire 

 record is a very satisfactory showing in Vermont because Jersey 

 influence is known to predominate in the best butter dairies. Beside 

 the butter value of the milk in this case we have a large proportion 

 of other milk solids for other uses, as calf and pig feeding. 



The Empire State claims the old Duchess of Smithfield. Her 

 last performance closing the year 1888 was, Duchess of Smithfield, 

 4256, 7399 pounds; Lady Essex 4th, 4450, 8793 pounds; Alline 

 Douglas, 5259, 6593 ; Mandina, 8615, 5940 pounds. 



I have referred to the butter value of Ayrshire milk. I would 

 prefer to treat it rather as a product for the milk market, the cheese 

 factor^' or the cream trade. It is probable that the Jersey and 

 Guernsey will be preferred for butter and for a very large share of 

 the cream trade. There are certain physical characteristics of 

 Ayrshire milk which speciall}' fit it for the milk, cheese and a 

 considerable share of the cream trade. 



The finel}' divided curd, the size of the globule and ease with 

 which the fat is held in suspension make it very acceptable to house- 

 keepers for domestic uses. These same qualities render it a much 

 easier milk to deal with in the cheese vat. There is less loss of fat, 

 and the globules are more evenly distributed in curd than is the case 

 with the richer milks. There is a field for cream which the richer 

 milks cannot occupy so well. It is pretty well known that cooks 

 and confectioners find a cream of small globules, of medium quality, 

 containing from 20 to 22 per cent of fat when obtained by cold, deep 

 setting, is better for ice cream, or Charlotte Russe. The larger pro- 

 portion of caseine and albumen in this relativel}' dilute cream is of 

 great value in making light and firm goods. The richer creams 

 being more concentrated in butter fat, although of finer flavor will 

 not beat up so well. In ice cream the tendency to increase the 

 strong essences, and the proportion of foreign bodies such as eggs 

 or gelatine for stiflfening and smoothing the product, disguise the finer 



