344 now TO make the farm pay, 



more lliau double the value of that of others, in the butter 

 dairy, simply on account of this property of separating readily 

 into its component parts. It may be no richer, intrinsically., 

 and no more nutritive, than milk that has a better emulsion, as 

 the chemists say, that separates more slowly, with greater diffi- 

 culty, and less completely. Milkmen know very well that milk 

 of the latter quality will bear transportation and hauling far 

 better than what is commonly called richer milk, and that it is 

 less injured by such transportation. 



The milk of the Jersey cow, for example, is quite celebrated 

 for its butter-making qualities. It sends up rapidly, under 

 favorable circumstances, a large proportion of rich, thick, yel 

 low cream, that makes a delicious butter. The milk of the 

 Ayrshire, on the other hand, does not so quickly or so com 

 pletely part with its cream. Set a pan of Jersey milk along- 

 side a pan of Ayrshire milk, under equally favorable con- 

 ditions, and let them remain for twelve or eighteen hours, and 

 then skim the two, and the difference will be immediately per- 

 ceptible. The skimmed milk of the Jersey is blue and watery, 

 poor in quality, while that of the Ayrshire is still white and 

 rich. The Ayrshire milk is more nutritious, probably, than the 

 Jersey ; it has parted with less of its cream ; it is rich in casein, 

 or cheesy properties, in which the nutritive qualities of the 

 milk are found. 



Now, for the purposes of the butter dairy, it is easy to see 

 which of the two is most desirable, which is worth the most. 

 The one will make a larger proportion of rich butter than the 

 other, quart for quart, but the latter is undoubtedly the more 

 nutritive of the two, to say nothing of the larger quantity. It 

 is also easy to see which is the most valuable animal for the 

 production of milk, to be sold and consumed as milk. And 

 this illustrates the difference between the products of the two 



