94 BOARD OF AGRICULTUKE. 



sey, the Ayrshire and the Dutch breeds, these specimens of- 

 milk will have cliiFerent reactions, they will show differently 

 from each other. When they are kept at a temperature of 

 about seventy degrees, the Jersey cream will about all come 

 to the surface within four hours, leaving a bluish skimmed 

 milk. The cream in the average Ayrshire milk will take 

 about twelve hours to reach the surface, but the skimmed 

 milk will be white in color ; there will be much less difference 

 between the color of ^the cream and the color of the skimmed 

 milk. The Dutch milk will throw up its cream in about the 

 same time, or a little longer, than the Ayrshire milk, but 

 it wdll leave a blue skimmed milk. Take these glasses, com- 

 mencing with the one containing the Jersey milk, and agitate 

 it quite violently, and you will iind that the cream will mix 

 with difficulty with the milk ; I might say it will not mix at 

 all, after a certain time, but it will not mix with any readi- 

 ness. Treat the glass containing the Ayrshire milk in the 

 same manner, and it will mix and present the appearance of 

 new milk. It will take considerable agitation, but less by a 

 good deal than the Jersey milk. The Dutch milk, on "the 

 contrary, by simply turning the glass over two or three times, 

 gently, will present the appearance of new milk. The cream 

 glolniles will have united with the milk in apparently the 

 same proportion and the same state as when the cream rose 

 from it. So that when it is said that cream will not again 

 unite with the milk, these experiments of mine, which have 

 been many in number, show that it depends largely upon the 

 grade of the cow. 



The explanation of this is a very simple one. The globules 

 of these different kinds of milk differ in size, and differ in the 

 proportions in which the globules of the same size appear in 

 the milk. The Jersey globule is large ; the milk contains 

 very few granules. (I call grannies, those globules which 

 are under one twenty-seven thousandths of an inch in diameter. 

 Anything which is over that presents, under the microscope, 

 with ordinary light, simply a circle ; when the light is thrown 

 upon the side, you will see that it is globular.) The Jersey 

 milk, as I have said, contains very few granules. There is- 

 great uniformity in the size of the globules. On account of 

 their greater size and specific gravity, they reach the surface 



