BREED DIFFERENCE IN MILK. 385 



character of the substance investing the globule, the Jersey 

 cream oftentimes appears yellow, especially after standing. 

 This peculiarity of color to the cream is not confined to the 

 Jersey breed, but seems more usually present, or more prom- 

 inent in this breed, than in the others. 



When Jersey butter is shaken in boiling-water, and the 

 nitrogenous matter inclosed washed out and collected, it is 

 found to be much larger in quantity than in Ayrshire butter, 

 and of a somewhat more flocculent character. Hence, theoret- 

 ically, at least, Jersey butter should not possess " keeping 

 quality" to such an extent as the other butters. 



EXPEKIMENT X. 



Some pats of Guernsey, Jersey, Ayrshire and Dutch butter 

 were placed in a warm cupboard, near a steam-heater. The 

 Guernsey butter moulded in spots in about a month ; in seven 

 weeks the Jersey butters were all rancid, and one pat had lost 

 its color in spots. The Ayrshire butters were not rancid, 

 but had lost flavor and were poor. • (One specimen of Ayr- 

 shire butter, in the same cupboard, but on another shelf, 

 retained its butter-flavor and taste for three and a half months, 

 from Oct. 15 to Jan. 30, the date of writing, and although 

 not strictly first-class, yet is fair quality.) The Dutch butter 

 was well preserved, being neither rancid nor flavorless. 



Ayrshire Milk. 



The milk of the Ayrshire breed indicates a division of the 

 breed into two classes, according as they have been bred for 

 butter or cheese purposes. 



The typical butter family of Ayrshires furnishes milk pos- 

 sessing a globule scarcely inferior to the Jersey globule in 

 size ; yet the sizes are more varied, and granules present in 

 abundance. The skim-milk is not so blue as Jersey skim-milk, 

 on account of the presence of the granule. The envelope to 

 this globule seems tougher, as the milk takes a somewhat 

 longer time to churn ; and the effect of the acids developed in 

 the milk by keeping, appears to affect the churning qualities 

 less. See Experiment VIII. 



The butter is of good texture, is yellow, often deep yellow, 



49 



