ACTUAL RESULTS. 



No. 193. 



Cows, 7 natives. 



Value of calves, .... 

 Value of deacon skins, . 

 Value of butter, .... 

 Value of cheese, .... 

 Total earnings, 

 Earnings per cow, .... 



$25 00 

 .80 



35.00 

 255.72 

 316.52 



40.14 



No. 302. 



Cows, 5 Holstein grades. 

 Value of calves raised and sold, . . $70.00 



Value of butter, 335.00 



No cheese. 



Total earnings, 405.00 



Earnings per cow, 81.00 



" From the above statements it appears that the average earnings per cow 

 of the Jersey grade herds were $29.36 ; of the two native herds, $42.68, or $13.38 

 more each cow ; while those of the Holstein herd were $51.70 more per cow. 

 There were several other herds that were part Jerseys, with no better records, 

 and several natives with nearly as good records as those quoted. So far as the 

 ' regular old natives ' are concerned, I will say that not more than one-fourth 

 of the 5,5,07 cows were of that class. 



" From the above one can see how far out of the way an organ of 'breeds ' 

 can get concerning real facts." 



Beginning with 1870, the greatest annual milk records of Holstein-Friesian 

 cows, with dates when completed, are as follows : 



Month. 



Name. 



Lbs. oz. 



CHAPTER VIII. 



QUALITY OF MILK MICROSCOPIC APPEARANCE BUTTER EXPORTS FROM HOLLAND- 

 COMPARISON WITH OTHER BREEDS CHEESE PRODUCTION ANALYSIS OF MILK 



j. VAN DER BREGGEN'S STATISTICS. 



Examinations of the milk of this breed under the microscope made by Dr. 

 Sturtevant, Prof. Arnold and others reveal a peculiar structure. The fat glob- 

 ules are numerous, very uniform in size, but small. In consequence of such a 

 structure, the cream rises slowly. Set side by side with milk of no richer qual- 

 ity, but of larger fat globules, in a given time less depth of cream will appear. 

 Hence, a comparison by the cream gauge with milk of other breeds is often 

 unfavorable. Prof. Hengerveld gives the depth of cream from 8 to 16 per cent. 

 Mr. Amersfort, of Haarlemameer, in a weekly test of his herd, continued for 

 years, found the average to be from 12 to 13 per cent. The peculiar structure 

 of this milk renders it especially valuable for cheese making, as the fat globules, 

 are more readily retained in the curd. It also adds to its value for marketing. 

 Early and late-served customers receive a more uniform quality. Such cus- 

 tomers may not find so much cream upon the surface as in milk of larger fat 

 globules, but a better quality throughout the measure; and they should not 

 judge its quality by its color, but rather by its opaqueness. 



The chief business of the Friesian dairymen, the originators of this breed r 

 is butter making. It is difficult to go back and ascertain when this was not 

 their chief occupation, so long and so continuously have they pursued it. It i& 

 of so much importance to their country that other kinds of business prosper or 

 fail with the rise or fall of price, or the increase or decrease of the single pro- 

 duct, butter. London is their principal export market, where it has been the- 

 standard butter from time immemorial. The color of the butter is a lemon- 

 yellow rather than orange ; its flavor light, sweet and clean ; its keeping qual- 

 ities are unexcelled. It is marketed in what is called by them quarter, eighth 

 and sixteenth casks, a quarter holding forty kilos, or eighty-nine pounds avoir- 

 dupois. These casks are very neat and substantial in appearance, every one- 



