LOSS OF PRODUCT. 237 



Butter came in thirteen minutes ; churned twenty 

 minutes. Product, 179 grains of butter. After this 

 butter was removed the buttermilk was churned ten 

 minutes longer, without producing any change in 

 the result. The proportion in the mixed milks is, 

 therefore, one pound of butter to 48.88 pounds of 

 milk. 



Difference in favor of churning each milk separ- 

 ately, 33 grains, or 4.13 pounds in the proportion. 



When, therefore, a Jersey cow is kept in an Ayr- 

 shire or Dutch herd for the purpose of influencing 

 the color of the butter, it is probable, in churn- 

 ing the produce of the herd, that the large globules 

 of the Jersey milk are broken first in the churn ; 

 and while the smaller globules are being broken, the 

 butter which first came is being over-churned, and 

 theoretically at least the quality of the result is im- 

 paired, if not the quantity lessened. 



When a few Ayrshire or Dutch cows are kept 

 among a herd of Jerseys, and the milk churned 

 together, we should expect, both theoretically and 

 practically, a large portion of the butter of the small- 

 globuled milks to be left in the buttermilk in the 

 form of globules. 



A like application may be made to herds of native 

 or grade cows. Unless there be uniformity within 

 certain limits, in the milk-globule, there is a loss of 

 product. When uniformity is so seldom found in 

 external shapes, as in a herd of natives, it is not 

 probable that any greater uniformity exists between 

 their functional productions. 



