340 THE COMPLETE GRAZIER. BOOK n. 



1,000 lb. live weight, producing 30 per cent, of her weight in butter, 

 or half her entire weight in cheese, in a year. Jerseys, Guernseys, 

 Ayrshires, and Holsteins are largety in favour. 



The following details are taken from an article by Major Henry E. 

 Alvord on differences in milk products (cheese and butter), which 

 appeared in the report of the Connecticut Board of Agriculture for 

 1888 : Premising that good cheese is made from whole milk, or that 

 from which no part of the cream has been taken, and that in old times 

 little else was thought of, it is pointed out that so many inferior kinds 

 are now made that the term " full cream cheese " is given to the 

 standard product of the first quality. The differences now to be 

 discussed are not those incident to the processes which result in 

 " skims " and " filled " cheese (lard or oil substituted for fat removed 

 in cream), but relate to the variations occurring in the quantity and 

 quality of full cream cheese made from an equal weight of whole milk 

 from different breeds of cows. Inasmuch as in well-made cheese a 

 very large proportion of the total solids of the milk is secured in the 

 product nearly all the casein and fat, though most of the sugar 

 escapes in the whey it follows that the milk which is richest in total 

 solids will make the most cheese per cwt. of milk, and the general 

 statement is true that milk best suited to butter is most profitable for 

 cheese. The data regarding cheese made from the milk of pure-bred 

 cows of different breeds are meagre, but the principle stated is borne 

 out by experience with Jersey milk. The general average in good 

 cheese-making districts is 10 lb. of cheese to every cwt. of milk ; with 

 milk from pure Jerseys, in large number, on the common factory plan, 

 it has been found that the same weight of milk will give over 12 lb. of 

 cheese. At several recent shows in Canada milk from selected cows of 

 different breeds has been tested with regard to its available curd, 

 or cheese-making qualities, and although the animals have been few in 

 number, an enumeration of the general results is not without interest. 

 The order of merit as cheese-makers came as follow : First trial 

 Jerseys, Shorthorns, Ayrshires, Guernseys, Devons, Galloways, 

 Holsteins, Polled Aberdeens. Second trial Jerseys, Ayrshires, Short- 

 horns, Holsteins. Third trial Jerseys, Ayrshires, Devons. In the 

 second trial the Ayrshires led in the quantity of curd without fat, but 

 with curd and fat together took second place. 



Little information, indeed, is obtainable as to the merits of different 

 breeds of cattle as regards the quantit}^ of cheese made from their milk, 

 although it appears to be a fact that cheese made from the milk of 

 Jersey cows is so much richer in both casein (proteids) and fat, that it 

 is worth a cent a pound more than the average full- cream cheese of 

 America, as an article of nutritious food. Upon this point it is 

 interesting to recall the words of the late Professor L. B. Arnold : 

 " The business of the Jersey cow is emphatically that of butter- 

 making. Her milk, however, is rich in cheese-matter, and, contrary 

 to the general belief, is capable of making as fine cheese as it does 

 butter. It is a new feature, worthy of note in the uses of this breed of 

 cattle, that their milk can, without the waste of its buttery matter, be 



