HOLSTEIN CATTLE. 47 



"These milks, and especially jSTo. 1, contain a larger quan- 

 tity of albuminous matter than any samples which I have 

 analyzed. This substance, found in all good milk, cannot 

 be separated from the caseine so as to enable us to "weigh it, 

 and I have been compelled to include it with the caseine 

 found. The albuminous substance is not only highly nutri- 

 tious as a diet, but in the cases of the samples it confers a 

 singular constitution on the milk, considered as an organized 

 secretion. It divides the pure fatty part of the milk in a 

 way to prevent it from rising in the form of cream copiously, 

 and holds a part of it in what would be the skimmed milk, 

 rendering it necessary, in order to obtain all the butter, thai 

 the milk, instead of the cream, should be churned. But its 

 office has a more important connection with the actual nutri- 

 tive power of the milk, which it increases greatly in two 

 ways : 1st, It is itself a highly nitrogenized product. 2d, 

 It is in these milks so balanced in connection with the butter 

 as to be easily assimilated and digested without coagulation. 

 These are valuable properties in their relation to the rearing 

 of the young of the human or animal species, and I should 

 expect to find these milks to possess fattening properties to 

 an extraordinary degree, as indicated by the analysis." 



These milks were also analyzed by Dr. C. T. Jackson of 

 Boston, Mass., with similar results. And, for the purpose 

 of comparison with European analyses of milk, he cites, in 

 his report, analyses of cows' milk by Boussingault and Pog- 

 giale, and says, "By comparing the analysis of your cows' 

 milk with theirs, you will perceive that your samples are 

 richer than those analyzed by Boussingault and Poggiale, and 

 you will also observe that the milk of your cows is specially 

 adapted to making cheese, since it is unusually rich in 

 caseine, which is the basis of cheese," 



For practical tests we refer to the report of Mr. I. E. 

 Grant, an owner of several butter and cheese factories in the 

 best dairy section of Illinois. Mr. Grant says, "The dairies 

 in this locality are composed of mixed grades and natives, 

 the grades being chiefly of Short-horn, Ayrshire and Jersey 

 crosses ; and comparing them with dairies in the vicinity of 

 my other factories farther north in this county, and those in 

 the vicinity of Elgin, I think them fully up to the average. 



