12 BOARD OF AGRICULTURE. 



further improvements in the quality of their goods. To 

 effect this, a closer observation and a more careful study of 

 the production and properties of milk have seemed necessary ; 

 and to this end dairymen have almost everywhere formed 

 themselves into national, sectional, state and county associa- 

 tions, with a view to mutual aid in prosecuting the study of 

 milk and improving in the arts of its manufacture. From 

 what has been done in this direction, many new facts relating 

 to milk have been already developed, which are beginning to 

 tell with most astonishing results. It is from our better 

 acquaintance with the properties of milk from which all the 

 modern improvements have come. And this better acquaint- 

 ance has not come fortuitously, but by way of constant and 

 unremitting observation, discussion and investigation. As 

 progress is made in this line of study, the work appears more 

 simple and plain. It becomes more and more evident to the 

 dairy student, that the successful production of both butter 

 and cheese depends on a few general principles to which all 

 the manipulations in the manufacture of either can be referred, 

 and that the clearer our knowledge of these leading principles, 

 the better application of them can we make in reaching 

 desired results. 



Having made these general statements in regard to milk 

 as an agricultural and commercial product, and the necessity 

 of an intimate acquaintance with its properties as a means of 

 improving its manufactured products, I will now trace, as far 

 as the time allotted me will allow, some of the peculiarities 

 of this interesting secretion, and the circumstances that 

 affect it. 



Milk, like all other animal products, is formed from the 

 blood, and is derived from it with but little alteration. Milk 

 and blood have essentially the same composition. Like 

 blood, it contains all that is necessary to the support and 

 growth of animal bodies. But while they both afford perfect 

 nutrition, they differ a little in the condition of their elements. 

 Milk contains a little more water, and blood a little more 

 mineral matter. In milk are found caseine and sugar; in 

 blood, fibrine. But in the general proportion of their nutritive 

 properties, milk, blood and flesh are so nearly alike as to be 

 counted only as different forms of the same thing. 



