144 BOARD OF AGRICULTURE. [Jan. 



appearance. These structural facts pointed conclusively to 

 the causes for such a rapid separation of the cream. 



It was found, also, that this milk, as might well be sup- 

 posed, possessed poor keeping qualities, and would not bear 

 transportation. It matured quickly, and decayed quickly. 

 Its cream was solid, of a rich golden color, churned quickly, 

 and it took but a small amount of it for a pound of butter. 

 Milk presenting such phenomena is my ideal of perfection 

 for butter-making purposes, and experience has taught me to 

 rely upon these phenomena in the selection of my cows. 



The characteristics of sample number two were precisely 

 opposite. The butter globule was very small ; cream, white 

 and poor, and required a long time in churning. The butter 

 manufiictured from it was white and lard-like in appearance, 

 contained more caseine, and had poor keeping qualities ; 

 while the milk had good keeping qualities, and would bear 

 transportation well. The skimmed milk appeared to be a 

 nearly solid mass of caseine and other milk solids. This 

 latter fact, taken in connection with its diminutive butter 

 globule, was to me a sufficient reason for the slow and 

 imperfect separation of its cream. The cow which produced 

 the latter sample gave much the largest flow, and I had 

 regarded her as one of the best cows in my herd. 



I have purposely given extreme cases, yet not greater 

 than I have repeatedly found in my twenty-two years' experi- 

 ence since that time. Nothing approaching these extremes 

 can now be found among the young stock of my herd. 



Development of Dairy StocJc. 



There is one consideration which is too often overlooked 

 by dairymen, and that is, the matter of development of 

 young dairy stock. Breeders of trotting horses well under- 

 stand that success with them depends very much upon 

 the early development of their colts. But how man}^ dairy- 

 men are aware of the fact that a proper development of 

 young stock is quite as essential to success in the dairy as in 

 the stud ? 



Heifers with good natural butter-producing qualities, judi- 

 ciously reared from the outset, and when in milk fed lib- 

 erally on well-balanced rations, properly milked and cared 



