The Rutland daily globe. [volume] (Rutland, Vt.) 1873-1877, 1874-01-27

sey breed are larger than those of any other
breed; those of the Ayrshire next and those
of the Holsten next. The Ayrshires may
be divided into two families, according to
whether they are bred for butter or cheese
The globules in the former are larger than
those of the latter. The color OF butter
from the Jerseys is of the deepest yellow,
that of the Ayrshires next, and that of the
lIolstein next. The milk most profitable
for the cheese manufacturer is that in which
the globulcs will remain intact the longest
The smaller the globulcs, the better. Cream
of the largest gobules takes less time to
churn lie classified the relative values of
the different breeds for different purposes,
as for butter, or cheese, or the sale of milk.
When the milk of the different breeds is
churned together, the globulcs are differ
entity affected, consequently when one is
converted into butter, the other may be
comparatively unaffected ard therefore be
wasted This matter effects the question
of deep or shallow setting Hence expert
ments haze not been conclusive or satislac-
tory in many eases, The paper wa, scicn-
tiflc and impossible Of accurately or fully
reporting by abstract.
DISCUSSION ON MILK.
Mr. Lane Of Cornwall, inquired "what is
the percentage of loss by churning the milk
of different breeds together" DR.. Sur-
tevant replied that he had forgotten, but it
was very large. tie had experimental
carefully with the mi, roscopc. When cream
is -churncd. it becomes oily, and this
quality affects the smaller globulc, 50 that
the precise loss cannot he definitely asccr-
taincd
Mr.. Langlon. of Addison Co., ask
ed at what temperature he churn,d. and the
answer was CO.
Mr.. Stafford, Of Hartford inquired hi.
opinion as to whether II i, hest to chuin
cream separate from the min. lie replied
that his exp rimon's wore iuni with whole
milk.
Mr. Arnold, Of Roche-tcr y. y, asked
if he used rs much milk from the iiosteinS
as from the other breeds, and was answered
in tn negative. In reply to question by
Mr. Arnold, ne said he examined the butter
milk with II mcrosc pc, and that he found
granules which h d the appearance Of be
ing broken mcmbran IS of the giuhulcs
This was with Jersey milk, in which the
globulos are large.
Mr.. Arnol said, AMI DR.. Sturtcvant CON
frmed, that he had seen these particles float
ing on huttermlk like hay seed chah
The President said they were not the on
ly men who had discovered hay seed this
year. Laughter
Mr. Douglass, OF Whiting, inquired about
the nitrogenouS element in the milk, and
after relating the methods of his expert.
ments, DR.. s. replied that he found more
in the Jersey huttcrthan in the Ayrshire.
Mr. Douglass said that if he allowed milk
to become slightly acid, he found more
perfect separation. DIR. :. sid this weak
cned the gobulc Mill; at is hours will
have the membrane SO weakened that the
globulcs will spread ont
Mr. Stafford inquired if any experiments
had been made by Dr.. :. to the compar-
atvc amounts Of cream on different sur
faces. The answer wa thar he had not
made such experiments, but had taken
pains to prevent evaporation. When cream
becomes soldficd, it will not mix. His eX-
pcrimcnts had been carried on by keeping
the milk in bottles. The Jersey globulr
can be mixed with the milk, but not 50 easy
as the Dutch. He had never been able to
detect any difference in the rising of cream
from milk that had been shaken, rs hy car.
rying to market, and milk that had been set
as soon as strained. Any one can make
some milk in bottle, and he will see par
tces of butter gather on the glass long be-
fore the mass has become charmed.
Mr. Elliott, of Jericho, as to the relative
proportion of butter to cheese in milk, to
which the Doctor replied that it varied IN
bulk and weight and was hard to fix.
PAPER RY MIR. RUTHERFORD OF NEW YORK
W. l.. Rutherford, Esq, of St. Lawrence
county, read a paper on the Jersey cows as
butter makers. The first requisite to max
ing good butter is Il butter COW. The milk
of some cows will not produce butter at all,
or if at all, hut little and at the hardest.
But it may abound in caseine End be ex-
cellent for cheese. Jersey batter is the ac-
knowlcdgcd standard in color, richness and
price. lie presented an analysis, showing
the relative qualities of Jersey and Ayr
shire milk. which demonstrated that the
former contained more than double the but
te of the latter. He then went on the give
directions for setting and keeping the milk,
churnng ami working the butter etc, but
in order that it should be perfect, he would
advise, first of all, and in conclusion, that
the farmer should get good Jersey COW.