384 BOARD OF AGRICULTURE. 



Again, if milks be allowed to stand in percentage glasses, 

 it will be seen that not only does each breed have a particular 

 time in which the larger portion of the cream rises, dependent 

 on the size and structure of the globule, but the skim-milk 

 presents differences. The granules in the Ayrshire milk 

 remaining mixed with the fluid give to the skim-milk a white 

 appearance, while the skim-milk of those breeds which do not 

 furnish many granules is blue. 



It will be also found that the cream which rises from the 

 milk of these three breeds will not mix again with the milk 

 with the same facility. 



Experiment IX. 



The milk of the three breeds was placed in a bottle, and the 

 cream allowed to rise, the bottle being corked to i)revent 

 evaporation from the surface. By shaking the bottle it was 

 found that the Dutch cream mixed again with the milk with 

 the greatest facility, the Ayrshire cream less readily, and the 

 Jersey cream with difllcult^^ 



It is thus seen, that the form of milk, which undeniably 

 occurs through inheritance, — for otherwise it would not be as 

 constant for breeds, — is important to the uses to which it is 

 applied, and that these considerations have a practical impor- 

 tance. 



Let us now proceed from the consideration of breed varia- 

 tions in general to breed variations in detail, and we will 

 therefore consider by itself the milk of each breed, in order 

 that a few of the differences may be more clearly indicated. 



Jersey Milk. 



The milk of the Jersey cow, from the greater size of the 

 globule and the character of its covering, churns more quickly 

 than does the Ayrshire or Dutch milks. The cream also rises 

 more completely than does the Ayrshire cream, and leaves a 

 bluer skim-milk. The size of the globule affects favorably 

 (apparently) the grain of the butter, and we accordingly find 

 a different texture in the butter, a difference dependent on 

 breed; that is, inherited. This butter is usually, perhaps 

 alwaj's, colored by an orange pigment, which seems charac- 

 teristic. Owing to this orange tinge of the fats, and the 



