22 



MAINE STATE COLLEGE 



more than can the total fat. There is no question but that these 

 two Holsteins would produce much larger weight of cheese in a 

 year than either the Ayrshires or Jerseys, and that the Ayrshires 

 would in this matter excel the Jerseys. On the other hand, the 

 Jerseys plainly excel in butter production. It would be, there- 

 fore, decidedly unfair to measure the relative butter production 

 of these animals by the solids in the milk, or the relative cheese 

 production by the fats. This is true, because one breed of ani- 

 mals produces more fat in proportion to the total solids than does 

 another breed. It is no injustice to any other breed, and is but 

 an impartial statement of a fact, to say that the Jersey is emi- 

 nently a fat producing cow. 



The Relation in Quantity of Milk, Milk Solids, Fat, Cream 



and Butter. 



The quality and value of the milk from these several animals is 

 very clearly seen by showing its relation in quantity to the cream 

 and butter produced. Another point that is of importance to 

 Maine creameries, and which it seems proper to bring out in this 

 connection, is the relative butter value of the cream. These rela- 

 tions are expressed in the table which follows : 



Jansje. 



Agnes 

 Smit. 



Nancy 

 Avon- 

 dale. 



Queen 

 Linda. 



Agnes. 



Ida. 



lbs. 



lbs. 



lbs. 



lbs. 



lbs. 



lbs. 



8.13 





7.92 



782 



6.77 



6.43 



8.02 



8.47 



7.76 



7.86 



6.46 



6.69 



8.07 



8.47 



7.84 



7.84 



6.62 



6.56 



29.35 





28.49 



28.40 



19.52 



17.27 



28.06 



30.13 



28.73 



27.70 



18.41 



17.70 



28.70 

 11.4 



30.13 

 15.5 



28.61 

 11.8 



28.05 

 14.8 



18.96 

 8.4 



17.48 



8.7 



28.59 





30.19 



37.13 



18.12 



17.26 



29.34 



33.79 



31.14 



34.91 



16.81 



17.05 



28.96 



33.79 



30.67 



36.02 



17.46 



17.30 



5.20 





5.12 



5.36 



4.18 



4.00 



4.83 



4.34 



5.28 



4.38 



4.17 



3-90 



5.01 

 2.52 



4.34 

 2,17 



5.20 

 2.61 



4.87 

 243 



4.18 

 2.06 



3.95 

 1.98 



Milk for each pound milk solids 1st 

 year 



Milk for each pound milk solids 2d 

 year 



Average 



Milk for each pound butter fat 1st 

 year 



Milk for each pound butter fat 2d 

 year 



Average -. 



Milk for each inch cream (average) 

 Milk for each pound of butter 1st 



year 



Milk for each pound of butter 2d 



year 



Average 



Cream tor each pound of butter 1st 



year 



Cream for each pound of butter 2d 



year 



Average 



Inches of cream for 1 lb. ot butter. 



The facts set forth in the above table forcibly illustrate the 

 great differences that may occur in the value of certain dairy 

 products, whether we regard them from the food standpoint or 

 as factors in business operations. This is a matter in which the 



