aa 
New York AGRICULTURAL EXPERIMENT STATION. 367 
In examining the two tables preceding, we notice : 
1. That the yield of cheese by the different breeds corresponds 
to the amount of fat in the milk more closely than to the amount 
of casein and albumen; that is, the fat in the milk exercises a 
greater influence on the yield of cheese than do the other con- 
stituents of the milk. 
2. We notice one exception to the foregoing statement in the 
case of the Ayrshires and the Holderness. While the milk of 
the Holderness contains more fat, the yield of cheese from the — 
Ayrshire milk is a trifle greater. This is readily accounted for, 
when we notice that the amount of casein and albumen in the 
milk of the Ayrshires is greater than in that of the Holderness. 
AVERAGE Montuiy YIELD oF PouNDs oF CHEESE FOR THE First 
. PERIOD OF LACTATION. 
PY A AAOLSUCITIR INDE oho. oi 0 a5 's wie ates eva.la) 0 “ela! ala! s «bs Catena enD Mee ate latua ated nant 
(1.) Holstei 78.46 
RA AUVT EERIE ORD Hass sy. c's su ete « bielscevle: 5 ‘ve, e\= ie epenuneanetar eta sienna 59.77 
CNS CRUE TIRES ee Selec aes dla leuk vhayaile oMe co:'9)% wie)'a: quo ep a sl ope 4) aerlt ate) Fee a 59.60 
Nf 
CAPE ROP ate Wish) s ea Ws So «nines olen < 4's wichita WC ory eh ever tam 56.14 
CRETE REERIOBS era OT oct Gl indie dels 4/2084 eer 'els sina = o/a lay e) sie ajuite alte aielh 46.28 
(OE YONA a cig al Salas ecko acs 6" CERT TNS RIA SURO hss 9 Gar RR 41 .32- 
Cost (IN CENTS) oF Foop ConsumMED FoR HacH PouNnD oF CHEESE 
PRODUCED. 
hurt ULTRA Gieriier ret el coi bey = aig) tin's's's,'e\els ela:e iu, e wim oe eich lane 6.61 
(2.) Holsteins ...... SR PSE CUN SY CEI 9 GC) PURE aA an Ly 6.95 | 
ap T SIP Ose mci ya's chi ahi site cate ¢ yiela aie a tie ae eyes sie e\e la’ «ele 7.24 
BELO ONTIORAT tis 52) 8 nih sh aca laine o's “tie cela apa ev aia st em» (@ papas 7.48 
SEUIPOLAC YVR Needle te sislhaiepiomlesie e's = = 2 ary ola Va Dold eae ars 7.95 | 
Mie MERIC MOTB LE Bierce ec ole'y t dioteke «id sielhid #. oo 0p d's, biog !b iw 4: ce 8.20 


In connection with the preceding table, we notice: 
1. That the Guernseys produce a pound of cheese at least fcod- 
cost, and this was also true of the butter production of the 
Guernseys. 
2. The Holsteins and Ayrshires, which stood highest in the 
food-cost of butter production, stand second and third in regard 
to the food-cost of cheese production ; while the reverse is true of 
the Jerseys and Devons. 
