MILK OF THE AMERICAN HOLSTEIN COW. 233 



The cream, on account of the uniformity of size of 

 the globule, rises completely, and on account of their 

 small size mixes again with the skim-milk with consid- 

 erable readiness. The absence of granules as a pre- 



X813 



dominant feature makes the skim-milk appear blue, 

 and renders this milk less fitted for the cheese-maker 

 than Ayrshire milk. The quality it possesses of the 

 cream and skim-milk being readily miscible may 

 offset in some degree the absence of the granules. 



The butter made from this milk, so far as deter- 

 mined by a single experiment, was fine in grain, 

 light in color, and displayed remarkable keeping 

 quality. Perhaps the " keeping" power is the direc- 

 tion of the usefulness of this breed. My experi- 

 ments with the milk of this cow have, however, been 

 of too limited a nature to allow me to dwell very 

 particularly on my results. 



We will now compare the milk of the three breeds, 

 and summarize in part our preceding showings. 



EXPERIMENT XIII. 



Milk from 6ach of the three breeds was placed in 

 bottles and the cream allowed to rise, the bottles 

 11* 



