NEAT STOCK. 861 



Alderney cows ; — " he found that the quantity of milk necessary 

 to produce a pound of butter, afforded one pound and a half of 

 cheese ; and from the quantity of milk which produced twenty 

 pounds of cheese, the drainings of the curd and whey being 

 churned, yielded four pounds of butter inferior for table use, 

 but superior to any other for making pastry, being harder and 

 keeping longer than other butter." So great a loss, we believe, 

 is not generally sustained by dairy-men at the present day, the 

 cream being secured before the milk is set for curd. 



To give a better understanding of the superior and inferior 

 qualities of milk, we present a few cases of scientific analyses, 

 with the understanding that casein represents the cheese equiv- 

 alents : the others are familiar to all. The first experiment was 

 tried in Albany, with the milk of a Jersey cow, owned by J. A. 

 Taintor, now residing in Hartford, Ct. The milk, which was sent 

 to Albany by express, had a specific gravity of 1.0313, possess- 

 ing the following equivalents : water, 84.73 ; butter, 8.07 ; dry 

 matter, 16.27 ; jasein, 5.02 ; sugar, 3.05 ; ash, 79. Prof. Thom- 

 son, of Glasgow, under the direction of the British government, 

 furnished the following results from the milk of some Ayrshire 

 cows: specific gravity, 1.029 ; water, 87.19; dry matter, 12.81 ; 

 butter, 3.70; casein, 4.16; sugar, 4.35; ash, 59. Common 

 milk, as compared with Jersey or Ayrshire, exhibits the follow- 

 ing composition : water, 90.48 ; casein, 3.88 ; butter, 2.88 ; 

 sugar, 2.78. In this connection, we present an interesting 

 analysis of skimmed milk, so as to show the properties of all 

 kinds in contrast, viz. : water, 97.875 ; casein with a trace of 

 butter, 38 ; sugar of milk, 35 ; muriate of potash, 1.70 in 1,000 ; 

 phosphate of potash, 25 do. ; lactic acid with acetate of potash, 

 6 do. ; earth phosphates, 30 do. By contrast : Jersey milk — 

 butter, 8.07 ; casein, 5.82: Aryshire milk — butter, 3.70 ; casein, 

 4.16: common milk — butter, 2.88; casein, 3.58: skimmed 

 milk — a trace of butter with 3.8 of casein. 



After giving the foregoing statements of the constituents of 

 milk, we desire to furnish some references by which to justify 

 our position, that indifferent milkers, in relation to their pro- 

 ducts of butter, may redeem their character in the cheese-room. 

 It has, \mtil a late period, been considered a fair average of a 

 dairy aggregate, that would yield one hundred and fifty pounds 

 of butter, or two hundred pounds of cheese per annum, for each 



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