The daily union. [volume] (Washington [D.C.]) 1845-1857, 1851-04-23
M..sr,. TAYLOR { M.ury have been kind enough to

Mesers Taylor Maury nave Deeh klha enough 70
send us, among other things the 10Th number OF the
. Farmers Guide" which contains much interesting
matter We extract the following from treatise on
..making butter and cheese
The circumstances affecting the quantity OF milk given
by cows are the breed the kind OF TOOL. and The time
alter caIying The smaller breeds OF cows yield The
smaller quantity of milk and the yearly quantity OF the
large and small breeds has been stated 10 vary from 1920
10 400 quarts Cows fed on succulent food as moist
meadow grass brewers and dlslers' refuse, snd new
sown grasses will yield larger quantity OF mlk than
hay roots, and pasture Cows, WIN III ino o a
their milk from 22i ib 10 ia 10 and IRON ~ TO- 70 lVa
To- day According 10 Mr, Alton. a variation in the
yield takes place from 200 quarts The hrsl % days 10
800 quarts the sixth so days after calving
The circumstances which affect the quat,fy OF mk are
more various The breed has an effect; The small ones
yielding richer milk than the large 10 which respect ,ae
kind of food lray corn. and oilcake produce richer
milk than tarnps and straw and yield more butter; and
bean meal and afford cheese than oi.cake
corn, potatoes aud lupps In the time Prom caiging, u
is well known thai the first milk OF COW, called Tue
beisiyn is much richer than the ordinary MIX wnlch
| the afterwards gives. In od and cold weather.
the milk is less rich than in dry and warm and on
this account more cheese is obtained IN cold and but
ter in warm though not thundery wealher The season
has lis effect the milk in spring is supposed to be best
for drinking and hence il is then best suited Tor calves
in it is best for cheese, and IN autumn Tor but.
ter-the autumn butter keeping better than that OF sum
Cows less frequently MIXED than others VIII give
richer milk. and consequently more butter. The morn
ings milk richer than the evenings The last drapn
mk OF each making at all times and seasons IS nGheT
than any other part of the milk and much ncher than
the first drawn which is the poorest cow BEFORE she
becomes again calf gives richer milk than when she IS
pregnant, portion OF the secretion which supplies the
richer milk being no doubt Withdrawn - support the
frus yell formed COW will generally give more and
better milk than Informed one. Old pasture will
produce richer butter than Cows kept constantly IN
he bqre are said give richer milk than those allowed 10
90 al large at PASTURE but the latter supposed yield
cheesehe exercise, perhaps preventing the larger
stances may be known in different localities to affect the
quantity and quality OF the milk oil cows but snicient
number have been here related 70 show how varied are
the circumstances which affect the produce OF the dairy,
and how perpexing must be to conduct It IN the most
profitable way -
are well known to every dairy mad but lew oil them
know that the constituent parts OF milk are only mechan-
caly commixed and this must be the case even IN the
udder Of the COW, otherwise the aerngs which had &C.
cuped the upper part OF the udder would not be the
richest portion Of the milk, the sdrawn the poor
ALI therefore, that is required to separate the dill
eren parts OF milk is rest and time. The cream or fatty
part floats to the surface Inv the course OF few hours In
little longer time, according TO the state OF the tempera-
ure, the portion becomes sour; and IN greater
length OF time the acidiiy becomes SO powerful as to
coaguate the milk in mass; and in still greater
lapse OF time, the coaguated mass separates into two
parts-one beco ming hrmer or cheese, the other again
auid or whey The rationale OF thus natural process is
thus well given by M Raspal: " Milk. when viewed by
the microscope with power OF only 100 diameers. ex.
hbits spherical gobules the largest oil which are not
their smallness, appear OF deep black at the edges
These gobues disappear the addition OF an alkaii,
such ammonia, and the milk then becomes Transparent
Ii the popo toaa quality OF milk be more considerable,
it forms a coaguum of beautiful white color, on the
addition OF concentrated uphurc acid. This coaguium
does arise simply from the adhesion OF the globules TO
each other, but may be plainly by the microscope
that the gobues evolved in transparent albuminous
membrane which has appearance OF granular struc-
ture. Mix, then, is watery fluid, holding in solution
abumra and OIL by the agency OF alkaline salt or
pure ka and having suspended in II an immense nam
Der of gobues which part albuninous, and par
oily. The abumnous globues must tend 10 subsde
slowly the bottom OF the vessel by their SPECIFIC gravity
while the oily globues must have tendency to rise TO The
surface But the oily gobues being dispersed in myriad:
amidst equally albuminous globules they can
no, rise TO the surface without taking with them creates
or less number OF globules OF abumen Hence, at the
end OF tweniylour hours lind the surface OF the
milk crust composed OF two layers, the upper one OF
which contains butter than milk while the lower
contains more milk than butter. The separation will
take place equally with without the contact OF the air
The liquid part which lies under the crust contains the
dissolved albumen and oil, with portion OF the sugar
the soluble Salts and certain quantity OF the albnmen
and oily globules."
Milk consists, besides water, OF organic substances
destitute of nuogen-sugar and butter OF organic
substance containing nitrogen in considerable quantities.
curd or casen and Of inorganic saline matter, part.
y soluble and parity insoable IN water. This is The
composition of cows and ewes milk, according to Henri
and Chev aler and Of mares milk according TO Luescus
and Rondt