406 FARMING FOR LADIES. fcHAP. xxi. 



yet that of the cow is, perhaps, the most nu- 

 tritious, and is, at all events, in this country, 

 the only sort in universal use. An analysis 

 of its chemical elements would be of little 

 interest to the generality of readers, but every 

 one should know that its joint properties con- 

 sist of three distinct substances — scientifically 

 distinguished as the " butyraceous," or oily 

 body, producing cream and butter ; the " ca- 

 seous," cheesy matter, or " casein," of which 

 cheese is formed; and the "serous" com- 

 pound, or " serum," known as whey : — 



Cream, forming . . 4. 5 1 



Cheesy matter, forming 3.5 l parts of 100. 



Whey, forming . . 92 J 



which, however, can only convey a general 

 idea of the component parts, as they must 

 necessarily differ according to the quality of 

 the milk, which varies with the breed of the 

 cow, the food on which she has been fed, the 

 time which has elapsed since her calving, and 

 the state of the season ; but it has been ascer- 

 tained that in warm weather the milk con- 

 tains more butter, and more cheese when it is 

 cold.* 



* Johnston's Elements of Agricultural Chemistry, p. 227. 



