112 THE COMPLETE GRAZIER. BOOK i. 



being flattened and held close and firmly to the belly by a fibrous 

 tissue, partly elastic. In the Holstein breed and the Dutch, a black- 

 and-white, the cow has a long-shaped udder. In the Jersey cow the 

 glands of the udder are pointed, the teats cone-shaped, and set 

 closely together in the udder. These three breeds Dr. Sturtevant 

 takes as the t} 7 pes of dairy cows, and he finds, on examining the 

 milk of animals of these breeds, that the butter or fat globules veiry in 

 each, both in their size and number. The result of a number of 

 experiments is thus summarized : 



(a) The butter globule of the Jersey breed is larger than the corre- 

 sponding globule of the other breeds mentioned, and there are fewer 

 globules for convenience called granules under 1-27,000 of an inch 

 in diameter. 



(&) The butter globule of the Ayrshire is smaller than that of the 

 Jersey, and intermediate in size between that of the Jersey and that of the 

 Holstein ; and the milk from individual cows of the Ayrshire breed can 

 be grouped in two classes or grades, according to the size and distribu- 

 tion of the globules. This milk abounds in granules. 



(c) The butter globule of the Holstein is the smallest of the three. 

 The globules are more uniform in their size than in the Ayrshire milk, 

 and there are fewer granules. 



From these Dr. Sturtevant deduces in like manner the following 

 propositions : 



1. The butter globules show a certain and definite relation between 

 the quality of the milk and the breed- 



2. The breed determines to a large extent the composition of the 

 butter. 



3. The breed determines to a large extent the most economical and 

 advantageous manufacture of cheese. 



As there is a "breed " difference in the product from the udder, Dr. 

 Sturtevant points out the importance in the breeding, of dairy cows of 

 keeping to the proper type of udder. Thus, he remarks that, if in 

 breeding Ayrshire cows the breeder seeks to place on the udder the 

 large cone-shaped teats set widely apart, in place of the short cylindrical 

 small-diarnetered and widely-set teats of the true type, he will be depart- 

 ing from that type, and will therefore not obtain the same results in the 

 dairy produce. Again, if in breeding from Jersey cows, he seeks to have 

 the teats of the form, set, and size of the Ayrshire, he is departing from 

 the true type of the former breed. The following give the final results 

 of the investigation. 



For Butter. That the globule should be of good size, of uni- 

 form size, and should be in abundance ; or, expressed otherwise, a 

 large percentage of cream. 



For Cheese. That the globule should be so small as to remain 

 mixed with the milk under all circumstances ; i. e., a white and not a 

 blue skim-milk. That the globule should be easily mixed with the 

 milk again after rising. 



For the Milk Retailer. That the globule should remain for a 

 sufficient time mixed with the milk, so that an evenness of quality may 

 be maintained during delivery to customers. 



