JERSEY MILK FOR BUTTER. 229 



from impressions gained from my own experiments, 

 that the Jersey milk should be skimmed certainl}'^ not 

 later than when the milk commences to thicken or 

 "lobber" at the bottom of the pan, while the other 

 milks may pass considerably beyond this point with 

 advantage. 



From the large size of the Jersey globule, and the 

 comparatively small number of granules, the Jersey 

 cream rises with considerable rapidity, and so com- 

 pletely as to leave a very blue skim-milk. I have 

 known the whole of the cream, in one sample of 

 Jersey milk, to rise to the surface in four hours, 

 but such rapidity is exceptional. 



As the variations between the time occupied in 

 churning, are determined largely by the milk-globule, 

 we find that the cream with the largest globule takes 

 less time to churn, than does a small-globnled cream. 

 The size of the globule also determines the grain of 

 the butter, while the breed determines to a large 

 extent the composition. We hence find in the Jersey 

 milk an aptitude to churn very quickly, under favor- 

 able conditions, and the butter produced to be of a 

 waxy and strong-grained appearance. The butter 

 is usually, perhaps always, colored by an orange 

 pigment, which seems characteristic to the breed. 

 Owing to this orange tinge of the pats, and the 

 character of the substance investing the globule, the 

 Jersey cream oftentimes appears yellow, especially 

 after standing. This color to the cream is not pe- 

 culiar to the Jersey breed, but seems more usually 

 present, or more prominent in this breed than in the 

 others. 



