244 NOT BUTTER PERCENTAGE. 



April 23. Mat 28. 



Per cent Per cent Per cent Per cent 



Cream. Butter. Cream. Butter. 



No. 1 11.5 2.386 12.0 2.404 



" 2 10.5 2.766 10.75 2.290 



" 3 12.5 2.153 13.0 2.061 



" 4 10.0 2.796 11.75 2.596 



We are now prepared to assert that there is not 

 necessarily any connection between the cream per- 

 centages and the butter yield. The holding forth of 

 the large cream percentage yield of favored breeds 

 or favored cows has no e.Kperimeutal relation what- 

 ever with their butter product. The modest cow, 

 with a small cream percentage to her milk, may 

 make more butter than the vaunted cow which is 

 sui^posed to average 25 or 30 per cent of cream. 



The whole system of claiming surpassing merit for 

 a breed, through any one superficial feature, is an 

 erroneous one. Of what practical use is a large 

 cream percentage, if the relation of this statement 

 to the butter product is not established? 



A DIGRESSION. 



Allow me to digress in order to call attention to a 

 few errors. The first I shall take up is that the 

 Jersey cow is a superior butter cow, because she 

 yields a large percentage of cream. We have had 

 uo evidence offered for or against this point. An- 

 other error is in the statement that there is more of 

 the chemical constituent caseine in the milk of the 

 Ayrshire cow than in that from the Jersey cow. We 

 have no evidence furnished to substantiate any pre- 

 dominance of caseine in Ayrshire milk. A grievous 



