56 BOxVRD OF AGRICULTURE. 



sion of opinion that it is better for each institution to have one 

 specific class of stock. Each institution can select that which, 

 on the whole, all things considered, is best for tlic farmers in 

 the neighborhood ; and not that they should select a breed 

 arbitrarily, and force it along. I do not suppose any one would 

 say it was judicious to try to keep Shorthorns at Tewksbury, or 

 that they could not be kept at Northampton, I am glad that the 

 institution at Deer Island is going into the breeding of Jerseys. 

 They are also beginning a herd of pure Jerseys at the Farm 

 School, on Thompson's Island, in Boston Harbor. I am glad of 

 it. It is the principle that I wish to have acknowledged, and I 

 shall have no objection to withdrawing the third Resolution. 



Prof. Chadbourne. — I think this discussion has taken a 

 profitable turn, and I agree that it is best for this Board not to 

 commit itself to any one breed ; for it is evident that there is 

 much yet to be learned. Let each select one breed and test it 

 to its utmost, and let the data multiply, and by and by we shall 

 have more correct results, because, although the characteristics 

 of the breeds are well understood, yet I see from the discussion 

 there are some important points to be settled. 



I understood the gentleman from Northborough to say that 

 when the milk of the Ayrshire was carried to Boston it was found 

 in better condition than other milk ; and I understood the 

 gentleman from Nantucket to say that he discovered no differ- 

 ence between the milk of the Ayrshires and of the Jerseys in 

 respect to souring ; and another gentleman suggested that it 

 took a longer time to churn the cream from the Ayrshire than 

 from the Jersey milk. This shows that the buttery particles, in 

 the milk of the Ayrshires, are entangled in the caseine, and that 

 the milk can be carried to a long distance better than that of the 

 Jersey cows. Perhaps one would not sour sooner than the 

 other ; but the milk of the Ayrshire has so much better emul- 

 sion, as we used to term it when I studied the apothecaries' 

 business, that it will bear to be carried without separating. 

 That is a good characteristic for milk to be transported, but a 

 miserable one for milk from which you wish to make butter. I 

 have been exceedingly interested in this discussion. I should 

 be glad to have the experiment tried with reference to skimmed 

 milk ; let it throw out all the cream, and then try ifand see 



