754 THE PEOPLE'S FARM AND STOCK CYCLOPEDIA. 



"The Holstein milk, containing, as it does, a large per cent 

 of casine and other solids, is still worth half the price of new 

 milk for making cheese and feeding young stock, and will pay 

 largely toward the keeping of the cows. Calves can be fattened 

 for the butchers on skimmed Holstein milk. Colonel HolFman, 

 whose statement will be unquestioned, states that he has pro- 

 duced a growth of one hundred pounds per month on calves fed 

 only on Holstein milk, after the cream had all been taken off. 

 This is no small item in favor of the breed, and will add largely 

 to the credit side of the account. You are all probably aware 

 that the small amount of skimmed milk, left from the light yield 

 of the noted butter breeds, is almost entirely worthless for 

 cheese or feeding young stock. It is, therefore, a great mistake 

 to suppose that the best and most profitable butter cows are 

 those that make the most butter from the smallest amount of 

 milk. The yield of butter being equal, the balance will be in 

 favor of the larger flow, and the better quality of milk after 

 removing the cream. 



" On this last point I wish to be fully understood, as my ideas 

 are contrary to the generally accepted theory. We almost daily 

 hear the assertion and see it in the stock journals, that certain 

 cows are remarkable for butter for the simple reason that a 

 pound of butter has been produced from a very small amount 

 of milk. This I claim to be a false basis on which to estimate 

 profits. If two cows, one giving fifty pounds of milk per day, 

 and the other twenty pounds, each produce two pounds of butter 

 per day, other things being equal, the former is decidedly the 

 most profitable and desirable. We will make this point clear by 

 taking for illustration a Jersey cow that will give six thousand 

 pounds of milk in a year, and a Holstein cow that will give 

 twelve thousand pounds. Here allow me to say, that actual 

 records will show the latter to be much more common in pro- 

 portion to the number of each breed of cows in this country 

 than the former. Each we will suppose to make the same 

 amount of butter. The cream taken from the Jersey milk will 

 probably be about twenty-five per cent, leaving of the skim-milk 

 four thousand five hundred pounds. The cream on the Holstein 



