Ellsworth American., 1869-06-10

from ~ 70 = hours. according to the tenn
perasare and condition Of the atmosphere.
When the Temperature Of the cir h So F.
the milk may Be perfectly crssmed In 80
hours. Al atsmPe-ature Of $50 In ~ hours.
At 6Ss In Is to 20 hours-at ~ In from 10
to II hours.
The fourth change consists ip the separ-
alton Of the cheese or curd from the other
portions Of the milk.
With sufRciency Of feed, COW yields
daily one hundredth part Of her weight in
milk. On looking over several treaties to
which have access, I find the average
yield Of milk per COW Is sisted 1t $50 gal
Ions, per year. COW at Lewes, In eight
consecutive years gave s.72O gallons. or At
the rate Of more than $50 gallons per
aunum. A COW In Vermont. in 1856. pro
cuced 5O4 lbs Of butter. The wonderful
Cramp COW, during 4 years yielded the
astonishing amount OF 1859 quarts
Of milk. from which a.l32 pounds OF
batter were obtained. During the
next years. she yielded from $50 to
SIS pounds Of butter per year. The great
est quantity Of butter she Afforded In any
one week was Is lbs. The Oaks GOV OF
Dsnvcrs, Mass. made in oae week 10 II
pounds.
The examples might be multiplied. Now
what has been done, may be done again.
Those points to which we would call th'
attention Of those who read this. are tina
the quality Of tho food exercises grea
influence en- the quality and yield Of milk
Cows kept on poor and over-stocked pas
lures cannot afford large now Of milk
Again. the idea that the quan,ity OF mill
Is Influenced By breeds is eontemptuousl!
secuted BY many farmers. but experiment
repeated under every variety Of circurn
stances. and with the utmost possible care
hare demonstrated that there is grea
difference among breeds in this respect.
We append the following from tn
Hearth and Home.
As far as we know. no nation uses tn
milk Of anv carnivorous animal. Their
| is order OF animals would either be diss
1 KT0S1bif VI uuWnote>ptht OuA tttt tCtOStt
aud restlessness OF the creatures will nj
ways present an obsta. lie to the experiment,
The different milks OF those animals wit
which we are acquainted agre In fhei
chemical quslitie. and is confirmed b
the fact that other animals besides ma
can be nour shed in infancy by tie milk O
every distinct species. Rats aud lsveret
have been sucked by cats. fawns by eve.
foals by goats. and mAn. In all stages @
his existence. has been nourished BY tn
milk Of various alimals. except the carni
vorcus. The milk Of the mare i inferio
In oily matter To that Of the COW. but IL
said to contain more sugar and other salt.
The milk OF the eve 10 As ri h ~ that Of tn
COW in oil. but contains less sugar thar
that Of other ami mails. Cheese made o
ewe-milk Is still made In England and Scot
land, but 1t is gradually being disu- ed
The milk of the ass approaches that a
human milk In several of its qualities. IT.
this resemblance il owes its use by inSs
lids In pulmonary complaints. but II ha
no Particular virtue Ia recommend It's pre-
ference. a. IL only prescribed by nurses
Goats milk perhaps stand, next TO that OF
the COW in its qualities II ismuch used IL
Southern Europe. Ii affords cxcellen
cheese and butter, It's cream being rich
and more copious than that from cows
| amer nnA - ehP'Ss ca ." NnihA' ~. ~"
and la short, In all those countrIc. ahcr
the animal fiourishes. IL is. however. poor
in every respect, but still. being milk. II 4
invaluable where butter is not 10 be pro
| cured Tie milk OF the sow reselnblc
that Of the cow, and Is used At Canton an'
other parts OF China. The milk OF th'
buffalo 10 also like that OF the COW. though
The two animals belong to different specie'
Every preparation Of milk aud every --par
ate ingredient Of IL 10 wholesome-niiS
trezm. butter. cheese. fresh curds. whey
sAimmet-snilk. butter-milk, etc. Butter
milk and whey will undergo sponta-
n-ous vinous fermentation. II KEEP, long
enough, and alcohol can be distilled from
H. The TartArs, il Is well known. Prcpar,
quantities Of spurious drink from mare
milk.
| ELEvk.