654 



DAIRYING. 



" 7. That there is no con- 

 stant relation between the 

 butter product and the 

 cheese product. 



"8. That the caseine re- 

 tains a constant percentage, 

 and that this percentage does 

 not appear to respond to in- 

 creased food. 



" 9. That the caseine 

 appears to remain constant 

 without regard to the season. 

 "10. That increase in 

 the, quantity of milk is fol- 

 lowed by an increase in the 

 total amount of caseine. 



v "11. That insufficient 

 feed acts directly to check 

 the proportion of butter, and 

 has a tendency to decrease 

 the caseine of the milk and 

 substitute albumen. 



" 12. That the best practice of feeding is to regulate the character of the food 

 by the character of the animals fed! — feeding superior cows nearer to the limit 

 of their productipn than inferior cows ; feeding, if for butter, more concentrated 

 and nutritious foods than for cheese ; feeding for cheese product succulent material 

 which will increase the quantity of the milk yield." 



Pig. 808.— Another Head of a Short-horn Cow. 



None of these points, so well made, can be successfully ignored 

 by the dairy farmer who has an ambition to excel in his calling. 



Milk from cattle fed on poor land is deficient in fatty matter, 

 and is therefore better adapted for cheese-making than for butter- 

 making. Again, the more exercise an animal takes, the greater will 

 be the waste or breaking up of the tissue of the body; and, as 

 this is the source from which the curd in milk is derived, milk pro- 

 duced on land whose herbage is scanty will contain a larger propor- 

 tion of curdthan milkproducefl on land whose herbage is abundant. 

 And so the milk of unduly exercised cows, in whatever manner the 

 exercise be brought about, whether in search of food on poor land, 

 or in any other way, will likewise have a large proportion of caseine 

 in itf and a small one of butter. 



In the heated summer term, during which cattle are tormented 

 by flies, the evening's milk is always poorer in butter -than the 

 morning's ; and, on the same principle, the milk of stall-fed cows is 

 richer in fats than' the milk of cows which roam at large in pastures. 

 Over thirty years ago, Dr. Lyon Playfair analyzed th^milk of a cow 



