230 JERSEY MILK. 



When Jersey butter is shaken with boiling water, 

 and the nitrogenous matter enclosed washed out and 

 collected, it is found to be much more abundant than 

 in Ayrshire butter, and of a somewhat more floccu- 

 lent character. Hence, theoretically at least, Jersey 

 butter should not possess " keeping quality " to such 

 an extent as the other butters. (See Experiment 

 XIV.) 



The conclusions to be gleaned in reference to the 

 Jersey milk are : First, that" it is unfitted for the re- 

 tail dealer on account of the rapidity with which the 

 cream rises, and the difficulty of again mixing this 

 cream with the milk (see Experiment XIII), and, 

 on account of the absence of granules, the inferior 

 quality of the skim-milk. Second, that on account of 

 the completeness of the separation of the cream, it is 

 an excellent milk for the butter-maker, exhibiting 

 but little waste, and, with quick churning capacity, 

 supplies a butter of excellent appearance and quality. 

 Third, that on account of the physical qualities de- 

 scribed, it is not an economical milk for the cheese- 

 maker. Fourth, from the presence of nitrogenous 

 matter in intimate mixture with the butter, the indi- 

 cations are that this butter is better fitted for the 

 daily sending to market, than for the purpose of win- 

 ter packing. 



As an interesting observation, I would say that 

 from the following and other experiments I have 

 come to the conclusion that a judgment can be formed 

 of the depth of color the cow will give to her butter 

 by the examination of the wax secretion in her ear. 



