330 ON THE MILK OF THE COW. 



For comparison, I will stale the composition of the milk of the common variety of cows, or 

 of the native breed : 



Water 8S19 



Solid, 11-10 



Butter 4-06 



Casein 4-00 



Sugar, 2-75 



99-90 



To the foregoing I may add the analysis of the milk obtained of Mr. Kirtland, of Greenbush. 

 It was taken from the common tub, containing a mixture from all the cows. 

 The following is the composition : 



Water 88-49 



Dry matter, 11-45 



Casein, 5-43 



Butter, 3-47 



Sugar 2-55 



One thousand grains of milk gave 6 ■ 729 ash. By churning, one pound of milk gave 375 

 grains of butter. 



These cows were fed upon brewers' grains, wheat bran and screenings. The grains were 

 old having been of the previous autumn. 



Another analysis of the milk of my cow, of the Dutch breed, and which was made the first 

 of February, 1851, gave the following proportions : 



Water 86-92 



Dry 13 • 07 



Casein, 4-56 



Butter 6-63 



Sugar 1-87 



It would seem, from many analyses, that certain animals give a milk rich in butter, while 

 another gives milk rich in cheese or casein. This difference does not seem to have been at- 

 tended to. Those cows, for example, which give a milk poor in butter are generally regarded 

 as furnishing poor milk, though for cheese they may be very superior animals. 



I am now prepared to give an analysis of the milk of the Durham cow. To obtain this 

 milk I applied to Mr. Vail, of Troy, who has for many years, as is well known in this vicinity, 

 bred this variety. The animal was five years old, and gave fourteen quarts per day, and was 

 fed on cut hay, stalks and grains, and was, moreover, thin in flesh. 



The milk had a specific gravity of 1030-4. I obtained the milk the 26th of February, and 

 it gave the following results : 



Note. It is proper to state that it is winter milk which will probably be found richer in cheese and butter, and 

 diy matter, than summer milk. 



