DAIRY STOCK. 21 



cream by the ordinary methods, and the separation is not 

 complete; but this makes the skim-milk all the more 

 valuable for cheese making, feeding, or to market. With 

 ihe centrifuge, there would be no difficulty in getting out 

 all the cream. For market, or family use, or for cheese 

 making, the milk of the Dutch-Friesian cow, because ot 

 the slowness with which the cream separates from the 

 milk, is superior. It is rich in caseine, and therefore 

 very valuable for cheese making. We could not recom- 

 mend any other breed with greater confidence. Dutch- 

 Friesian grades the result of using pure-blooded Dutch- 

 Friesian bulls on common or other stock make very 

 valuable dairy stock. 



THE JERSEY. 



Perhaps as widely separated from the Dutch-Friesian 

 cow as any breed is the Jersey. She certainly is the 

 smallest of all as the Dutch-Friesian is the largest un- 

 less we except the Shorthorn and Hereford. The Jersey 

 gives a small mess of milk, but it is very rich in fat, and 

 the fat readily separates from the milk, leaving the skim- 

 milk very blue and poor. It is not generally considered 

 very rich in caseine, and it is therefore as poor and 

 worthless as skim-milk well can be. But, considering 

 size, the Jersey is conceded to yield more butter than 

 any other breed. The cream globules are said to be very 

 large and very uniform in size. Hence, they not only 

 readily separate from the milk, but churn easily. The 

 Jersey is out of the question as a beef animal, there is so 

 little of her carcass; but we never heard complaint of 



