THE DAIRY BREEDS OF CATTLE 285 
very large amounts of milk running between 24,000 and 
29,000 pounds in 365 consecutive days. These records 
illustrate the highest attainments of the breed thus far 
in the matter of milk- and butter-fat production. For 
such production, the cow, of course, must receive special 
care and food, and must be milked three or four times a 
day. 
The milk of this breed has several peculiar and notable 
characteristics. It is not highly colored. ‘‘ The absence 
of granules, as a predominant feature, makes the skimmed 
milk especially appear blue.” The fat globules are com- 
paratively small and uniform in size. The cream, there- 
fore, rises slowly, but it is dense in consequence of the 
compactness of the globules. The milk is richer than the 
color or thickness of the cream would indicate. After 
the cream rises to the surface it is easily re-incorporated 
in the milk by stirring or shaking. This renders the milk 
more than ordinarily valuable for direct consumption 
purposes, especially for city supply, since it insures to all 
consumers a comparatively uniform quality. Moreover, 
both the milk and the cream approach the structure of the 
corresponding human products more closely than those 
of any other breed which has been tested in this respect. 
This leads to the inference that the milk of this breed is 
superior to that of any other for the feeding of young 
children. Recent experiments made at the Storrs’ Agri- 
cultural Experiment Station in Connecticut tend to sub- 
stantiate this inference. 
317. Use for butter. — Butter-fat records of the breed 
have been no less remarkable. (See above.) In 1894, 
state agricultural experiment stations began the official 
supervision of the testing of Holstein-Friesian cows at the 
homes of the owners. Thousands of such tests for a 
