54 



HOLSTEIN-FRIESIAN CATTLE. 



circumstances are favorable or unfavorable. We give the following analyses of 

 milk of this breed with the attendant conditions. The authorities of the city 

 of Leeuwarden, Friesland, caused the analyses of the milk of four cows to be 

 made on the 15th of May, 1879, for the purpose of determining the quality of 

 milk that might be sold in the market as pure. The cows were then kept in 

 the open fields without stabling, night or day, in a climate very cold and damp 

 at this season. Their food was only the watery grasses of spring time. 



Age of Cow. 

 9 years. 



4 " 



No. Days 



from Calving. 



20 



86 



25 



127 



Specific Gravity 

 of Milk. 

 1.0322 

 1.0306 

 1.0323 

 1.0324 



Total Solids. 



12.65 

 11.84 



12.72 



Fat. 



335 



3.10 

 2.67 

 2.96 



1.0314 



12.36 



On the 31st of March, 1879, the milk of four other cows was taken, 

 were kept in the stables on the ordinary hay of that country: 



These 



Age of Cow. 



4 years. 



6 u 



5 " 

 2 " 



No. Days 



from Calving. 



11 



43 



245 



194 



Specific Gravity 



of Milk. 



1.0335 



1.0300 



1.0306 



Total Solids. 



13.52 

 11.64 

 12.00 



Fat. 



3.04 

 3.48 

 3.54 

 3.43 



1.0315 



12.57 



In an address before the Netherlands Agricultural Society in 1881, Mr. T. J. 

 vd Pesch says that analyses of milk of this breed show a variation of constitu- 

 ents as follows : 



In per cent, of water, . 

 butter, 

 caseine, 

 milk sugar, , 

 albumen, 

 other solids, 



from 84 to 88 per cent. 

 2.50 " 4.50 

 2.50 " 5 

 3 "6 



.33 " .55 



.07 " .08 



As I have given facts concerning the butter of Holstein-Friesians in Amer- 

 ica, and England and Friesland, I will add the average analysis of milk taken 

 from various races of cows at the Paris International Exposition of 1878 : 



From this table it will be seen that the analysis does not show Holstein- 

 Friesian milk lacking in butter, as it stands at the head of the list. 



The following statistics in regard to quality were compiled by J. Van der 

 Breggen Az, of Waddingveen, South Holland, one of the largest land owners 

 and cheese makers in Europe. 



It has often been said, but never proved, that Dutch cows give a large 

 quantity of milk, but that the milk is poor. 



I believe the milk of our Dutch cows is as rich in butler and cheese as that 

 of other breeds, and I am glad to find that the learned Prof. Sanson is of the 

 same opinion. 



The following lists will prove the truth of my assertion. I must only 

 observe that, as cheese making is my chief occupation, my accounts will be 

 more detailed than those for butter making. 



