78 



WHAT BREED OF COWS WOULD YOU RECOMMEND ? 



ments were not as extensive as could have been 

 wished, yet they are important, as clearly illustrating 

 the preceding remarks. 



"The composition of the milk of the common vari- 

 ety of cows: 



Water... 88.19 



Solid _ 11.10 



ButWr 4.00 



Casein _ 4.00 



Sugar 2.75 



Analysis of milk obtained from Mr. K., of Green- 

 biisli, taken from the common tub containing a mix- 

 ture from all the cows: 



Water 88.49 



Dry Matter 11,45 



Cn£ein 6.43 



Butter 3.47 



Sugar 2.55 



"One thousand grains of milk gave 6.729 of ash. 

 By churning, one pound of milk gave 375 grains of 

 butter. The cows were fed on brewer's grains, wheat 

 bran and screenings. The grains were old, having 

 been of the previous autumn. 



" Another analysis of the milk of his own cow, of 

 the Dutch breed, made the Ist of February, 18.51, 

 gave the following results: 



Water 86.92 



Dry 13.07 



Casein 4.56 



Butter 6 63 



Sugar - 1.S7 



"It seems from many analyses that certain animals 

 give a milk rich in butter, while others give milk rich 

 in cheese or casein. 



"Analysis of the milk of a Durham cow — the ani- 

 mal was five years old, and gave fourteen quarts per 

 day — fed on cut hay, stalks and grains, and was, 

 moreover, thin in flesh: 



Specific Gravity 1030.4 



Water 89.37 



Dry 10.72 



Casein 4.40 



Butter 4.70 



Sugar 4.72 



Casein obtained by acid 4.08 



The uniform composition of the milk in butter, 

 sugar and cheese is worthy of remark. 



"The analysis of the milk of an Ayrshire cow, re- 

 garded as one of the best specimens of the breed, 

 was as follows: 



Specific Gravity 1932.90 



Water 85.94 



Dry 14.06 



Casein 4.65 



Butter 6.42 



Sugar 3.98 



One thousand grains gave 7.24 of ash. The creara 

 was thick and yellow, and the butter amounted by 

 choming to 516 grains to the pound of milk. At 



the temperature of 56°, the butter came in eight 

 minutes. The time occupied in churning the milk of 

 Mr. K.'s cows was thirty minutes, and the butter was 

 white and granular. 



"In cheese making, the great object will be to secure 

 cows which give the largest quantity of milk, for 

 thereby we may e.vpect to obtain the most caaein> 

 with sufficient butter to impart richness to the cheese. 

 A cow of the Ayrshire breed would be less profitac 

 ble than the Durham, though her milk is richer. 



"The milk of the Devonshire and some other varie- 

 ties, not being obtained, was not analysed. The con- 

 cluding analysis in his remarks was of the Aldemey 

 or Jersey cow, furnished by Mr. J. Taintor, of Hart- 

 ford, Ct. 



Specific Gravity J031.1 



Water... 84-73 



Pry Matter 16.27 



Butter 8.S7 



Gwein 6.02 



Sugar 3.05 



AsU 0.79 



" It will be seen that the specific gravity is high- 

 less water — large proportion of dry matter — quan- 

 tity of butter remarkably great — while the casein is 

 also above the standard of other, cows. The butter 

 was obtained by ether in the first instance, and after- 

 wards by churning at the temperature of 68° Faren- 

 heit. The butter came in eight minutes from the 

 commenoement, but as he lost three minutes, it may 

 be set down at five. The butter was in hard lumps, 

 free from grains, of a rich yellow color, comparatively 

 dry, and free from casein and milk. One pound of 

 milk gave 706.79 grains of butter, equivalent to 9.33 

 per cent. The cow was not five years old, had re- 

 cently calved, was in poor condition, had been fed 

 upon hay all winter with four quarts of grain daily, 

 and gave from eleven to twelve quarts of milk a day. 



" According to the foregoing analysis, the railk ob- 

 tained from the Jersey cows, would give 12.32 lbs. of 

 butter weekly, as she yielded 154 lbs. of railk; while 

 the Ayrshire would yield only 11 lbs. 11 oz. in six- 

 teen days from 309 lbs. 11 oz. and 6 dr. of milk (ac- 

 cording to a report of Prof. Tho.mpson, published by 

 order of the British government.) During an equal 

 period, Mr. Taintoe's cow would yield 352 lbs. of 

 milk, or 28.16 lbs. of butter, which shows a balance 

 of 18 lbs. in her favor. The Ayrshire from Mr. P. 

 gave 516 grains of butter for 16 oz. of milk," 



The cut represents an imported Aldemey or Jer- 

 sey cow, bred by Col Lb Contun, of the Island of 

 Jersey, the property of Mr. Eoswell Colt, of Pat- 

 terson, N. J. 



