386 BOARD OF AGRICULTURE. 



but, as for as I have observed, not possessing the peculiar 

 orange tinge of the Jersey. 



The typical cheese family of Ayrshires furnishes a milk of 

 much smaller globules, and more numerous granules. The 

 milk throws up a small percentage of cream, and is specially 

 fitted for the manufacture of cheese, as the theoretical essen- 

 tial for the best results in cheese-making is, that the butter 

 should be retained in, and evenly distributed through, the 

 cheese. When cream rises, in the ordinary process of manu- 

 facture, it does not again mix with the milk, but passes ofi' in 

 the whey. When, therefore, the milk is rich to analysis, — 

 but the butter globules are so small as to rise very slowly 

 through the fluid, — we have conditions for the most favorable 

 results. I do not question but that, by the means of the mi- 

 croscope, milk could be selected which would endure reason- 

 able skimming, or that amount of skimming which could take 

 place in ordinary cheese-making, and yet make a better cheese 

 than another selected milk, which might contain fully as much 

 fat, and be used unskimmed. 



As these globules are determined as to size in great part by 

 inheritance, it is thus seen that there is a close connection 

 between the breeder's effort to improve stock and the manu- 

 facturers effort to improve the make of his cheese or butter. 

 Minute differences often produce appreciable results, and he 

 who has the knowledge and disposition to select and accumu- 

 late these differences in his own favor, is the better farmer and 

 the more prosperous man. 



The milk of the Ayrshire cow, which occupies a position 

 between these extremes, is well fitted by its structure for 

 either butter or cheese, without being equal to the typical 

 animal of the typal extremes, for either product alone. 



Dutch Milk. 



The milk of the Dutch cow seems neither preeminent for 

 butter nor cheese. The globules are quite uniform in size, 

 but small, and therefore require a long agitation in the 

 churn. The absence of granules in an appreciable quantity, 

 as shown by the blue skim-milk, makes it less fitted for 

 cheese than the Ayrshire milk. The property it possesses, of 

 the cream and skim-milk being readily miscible, may offset in 



