J128 ANIMALS AND THEIR PRODUCTS. 



richj and tliat of others poor ; and that the calves of 

 the former will fatten rapidl}^, and those of the latter 

 remain lean. The milk of some is excellent for but- 

 ter ; of others for cheese ; and of others for both butter 

 and cheese ; while that of many is of little use for any 

 purpose. 



229. If you were to set in a shallow pan 100 ounces 

 (65: lbs.) of milk of a medium quality, there would 

 arise to the surface three ounces of oily matter (cream) ; 

 if you were then to take off the cream, and put into 

 the milk a little rennet, there would be separated and 

 suspended near the surface about 4 ounces of caseine 

 (curd) ; if now you remove the curd, and evaporate 

 the whey by a gentle heat, there will remain on the 

 bottom of the pan about 4 ounces of a peculiar kind 

 of sugar (lactic sugar, sugar of milk) ; and if you now 

 burn the cream, curd and sugar, there will remain 

 about half an ounce of ash. The composition of this 

 milk then would be : water, 88^ per cent. ; cream, 3 

 per cent. ; curd, 4 per cent. ; sugar of milk, 4 per cent. ; 

 and inorganic matter (ash), | of 1 per cent. 



230. Other samples of milk might give a little dif- 

 ferent proportions. Such as are remarkably good 

 for butter might possibly give as high as 5 per cent, 

 of cream ; such as are peculiarly excellent for cheese 

 might give as high as 5 per cent, of curd ; and those 

 of the very best qualities for both cheese and butter 

 might give as high as 5 per cent, of cream, 6 of curd, 

 and 4 or 5 of sugar, leaving but 86 or 7 per cent, for 

 water. As rich a sample as this would probably 



