ON THE MILK OF THE COW. 831 



Water 89 37 



Dry, 10-72 



Casein, 4*40 



Butter 4-70 



Sugar 4-72 



The casein obtained by acid 4 '08. The butter by churning, 304 "55 grains to one pound of 

 milk. What is worthy of remark is the uniform composition of the milk, in butter, sugar and 

 cheese. The Durham, It is evident, is a good dairy cow ; though less rich in butter and cheese, 

 yet the value is made up in the quantity of milk per day which this breed usually furnishes. 



The next variety which I shall notice is the Ayrshire. The milk was furnished by Mr. 

 Prentice, from an excellent animal, which may be regarded as a perfect representative of this 

 breed. The milk was furnished the first of February : its specfic gravity was 1032 ' 90. 



The composition was as follows : 



Water, 8594 



Dry, 1406 



Casein 4*65 



Butter 5-42 



Sugar 3-98 



One thousand grains gave 7 ' 24 of ash. The cream was thick and yellow, and the butter 

 amounted, by churning, to 516 grains to the pound of milk. At the temperature of 56° Fah. 

 the butter came in eight minutes. The cream required diluting with the skimmed, in order to 

 agitate it properly. The time occupied in churning the milk of the Kirtland cows was thirty 

 minutes, and the butter was white and granular. It seems to follow, from all the analyses of 

 the milk which I have made, that where the milk contains a large quantity of butter, that it is 

 of an excellent quality. It would be rather an anomaly for a cow to give milk rich in butter, 

 and that butter white, granular, and intermixed with casein, which are the characteristics of 

 poor butter. I have not heard remarks to this effect, and may labor under an error, but the 

 numerous opportunities which I have had for observation bear out the justness of the foregoing 

 remark. In cheese making, Ihe great object will be to secure cows which give the largest 

 quantity of milk, for we may expect to obtain thereby the most casein, with sufficient butter to 

 impart richness to Jjie cheese. A cow of the Ayrshire breed would be less profitable for cheese 

 making than the Durham, though her milk is richer. 



While engaged with these analyses I failed in obtaining the milk of the Devonshire and 

 some other varieties, and hence I have been unable to institute comparisons as to the qualities 

 of the milk. I subjoin only one more, the milk of the Alderriey or Jersey cow, which was 

 furnished me by Mr. J. A. Taintor, of Hartford, Connecticut. To set forth the value of the 

 milk of this breed, I propose first to give the analysis of the Ayrshire's milk, from Prof. 

 Thompson's work on the relative value of food for the production of butter, and published by 

 order of the British government. These analyses were made however in warm weather, or 



