40 BOARD OF AGRICULTURE. 



glutinous and partially impervious body, or through that thinner 

 constituent of milk known as whey or water? Of course, 

 through the water. Any one can see that. Therefore, the fact 

 that the cream rises quicker and in larger quantities on the 

 milk of the Jersey, does not prove that it is really richer, even 

 in butter elements, than the milk of the Ayrshire, but only that, 

 owing to the mechanical or chemical composition of the two 

 kinds of milk, the oily particles in the one can rise freely to 

 the surface, while in the other they are more firmly held in 

 suspension, and rise with greater difficulty. 



■ Now I admit that practically, for butter-making purposes, this 

 characteristic of JersSy milk is important, especially where 

 butter is made from cream ; but I also maintain that where 

 the milk is to be consumed as milk, — fed out to the children or 

 used in cooking, — this characteristic gives it no advantage over 

 the milk of the Ayrshire, quart for quart. I might go farther, 

 and say that for consumption in this form, the Ayrshire milk is 

 the better of the two, more healthful and more economical. 

 That it contains a grea.ter proportion of flesh and muscle-form- 

 ing elements must be apparent, since these elements are to be 

 found chiefly in the caseine. And it is this kind of food that 

 the young, especially, require. Can there be any doubt, there- 

 fore, which of the two classes of milk to choose for consumption 

 in our public institiitions, where, from the large amount used, 

 the difference becomes important ? 



I will not argue the point further against the Jerseys or 

 their milk. If any institution prefers this breed, let it be 

 adopted ; but where it is, let it be exclusively, and as early as 

 practicable. Let the foundation be laid, and every effort made 

 to work up to a pure herd as fast as possible. This is the great 

 point, so far as the public good is concerned, to have certain 

 breeding establishments of high character, where a farmer can 

 go with entire confidence and get what he wants at a reasonable 

 price. I want to see the thing begun, and begun rightly, and 

 carried through to the results. 



I have alluded to the Ayrshires because I believe them, all 

 things considered, to be the best adapted, not only to most of 

 the farms to which I have alluded, but also to the neighborhoods 

 in which most of them are located. But if there is any locality 

 where the Shorthorn would thrive in perfection, as possibly at 



