42 BOARD OF AGRICULTURE. 



Mr. Arnold. That might also make a difference. Very 

 likely it would. 



Mr. Lawton. You may take your milk from cows 

 that have been through hot weather, and set that milk in a 

 good clear breeze, and you will find that you have quick 

 cream. A good clear north-west wind has a good deal to do 

 with cream. 



Mr. Arnold. You would not like to have it blow upon 

 the milk, would you? 



Mr. Lawton. Not exactly upon it, but I like to have 

 a good supply of air in the room where it is. 



Dr. Sturtevant. I will ask if a good clear driving wind 

 would not thicken the upper surface of the cream, and give 

 the appearance of a better quality than would be found when 

 you got down into it? 



Mr. Lawton. I understood you to recognize a difference 

 in the making of butter from milk produced by different 

 breeds of cows. Do you recognize the same difference in 

 regard to the making of cheese? 



Mr. Arnold. Yes, sir, there is quite a difference. 



Question. Will you state what that difference is, in 

 regard to cheese-making? 



Mr. Arnold. Well, cows which give milk that will raise 

 cream very readily, do not produce as good milk for cheese 

 as cows which sjive milk on which the cream rises with greater 

 difficulty. Dr. Sturtevant explained that last year very 

 admirably, and accounted for it very satisfactorily. 



Mr. . That has reference to butter. My question 



is in regard to cheese. Do you recognize a difference in the 

 cheese that is made from the different breeds? 



Mr. Arnold. 1 have never made cheese from Jersey cows, 

 so that I cannot say, but the flavor from the native, and the 

 flavor from the Devon, are a little different, and the difference 

 is in favor of the Devon cow. The Devons give a little 

 richer milk for cheese. 



Question. How is it with Durhams ? 



Mr. Arnold. Their cheese is not as rich, usually. 



Question. How is it with Ayrshires ? 



Mr. Arnold. The milk from Ayrshires makes an excellent 

 \ird. The cream works in always to the best advantage. 



