No. 149.] 387 



f 



Judge Van Wyck. — In that law case, the physicians and butch- 

 ers reported that some of the cows feeding on the swill became 

 •diseased in the stomach, the mouth and feet ; that their milk con- 

 tained more water than country milk, but more cheese. But I 

 am led to the conclusion that the distillery swill is not so injuri- 

 ous to the milk as is generally supposed. Their stables have 

 been in many instances very filthy, to which probably disease 

 may also be attributed. Tlie Scotch use methods much similar 

 to the Johnson stables. They use distilled grains and other matters 

 all boiled together, making what is termed a mash. Cows fed on 

 that give prettj good milk ; but cows fed on the Highlands yield 

 a much better quality of milk, and butter of finer flavor, than any 

 of that from lowlands, owing to the different qualities of the 

 plants, the grasses, growing on high or low grounds. Our own 

 highland butter always commands and merits a higher price than 

 our lowland. 



Chairman. — The facts just stated are generally conceded. 

 Horses and cattle like it better on the highlands, and I have 

 noticed that when hay from the high was mixed with that from 

 the lowlands, the animals would pick out the highland grass as 

 neatly as fowls pick corn from among buckwheat. When all 

 your highland hay is gone, then, and not before, will your stock 

 eat lowland hay. 



Judge Van Wyck. — The cows of Epping forest give the finest 

 butter, bringing the highest price in the London markets. It is 

 sent to market in tubs of 25 lbs. or 50 lbs. each. 



Benjamin Pike, Sen. — The best butter in England is from Bed- 

 fordshire, from excellent farms made from heath land, on an acre 

 of which a goose would starve to death. The Duke of Bedford 

 restored, or rather made those fine farms. 



Dr. Antisell. — Butter from warmed milk is not so good. It 

 would be better to use some chemical agent, rather than heat. 

 Lactic acid has been successfully tried, being mixed with milk 

 before the churning — this is practiced in the vicinity of London. 

 There is no large city, in which there are distilleries, where cows 

 are not fed on the swill and grains. 



