Selection ok Cows. 63 



quickly, while the proportion of butter to sack mar be so 

 small in the least globules, that the whole may be heavier 

 than milk, and not rise at all. So the larger and more uni- 

 form in size the butter globules are, the more perfectly can 

 the milk be creamed, and the more easily churned. 



Dr. Sturtevant has also found out, probably beyond a 

 doubt, and it is a valuable discovery, that the butter is 

 termed in the cow's udder by a process of budding and 

 casting off from the same parent cells. This helps us to 

 understand how liberal feeding will increase the size of the 

 butter globules, and hasten the casting off process, as well 

 as improve the color, just as liberal manuring and good cul- 

 tivation make good corn. 



I say this is a valuable discovery, and I advise every dai- 

 ryman, who can have access to it, to read a paper prepared 

 by Dr. Sturtevant and read before a Farmers' Convention, 

 held at Woodstock, Conn., in December, 18Ti, on the sub 

 ject of '' Physiological considerations concerning feeding for 

 butter and cheese, with the discussion following it.'' This 

 paper, in my judgment, is worth more to those who may 

 read it, if they will follow the instructions, than the entire 

 expense of the Connecticut Board of Agriculture for a 

 year. It contains a vast amornt of valuable information 

 on the suljject of feeding for specific purposes. It was not 

 my intention to say anything on any subject but selecting 

 cows, but you will pardon me if I digress a little and say a 

 word, as I pass along, on subjects so nearly related. 



You will, perhaps, expect me to say something about 

 breeds of cows as butter producers. You will see I have 

 so far been confined to the selection of cows for the butter 



