The Delaware ledger. (Newark, Del.) 1879-19??, 1888-05-26
HoLsrEIN-FRIEsIAN.

LhDGhh dDOut uItcNs VI NaeNS e'N '+
quality of the butter made from their
milk. We will give extracts from lsid-
ing gentlemen about the same.
Henry +. Alvord, now president Of
the Maryland Agricultural College quote
experiments made by DR.. S. NJ. Babcock
and makes some practical deductions"
which apl~4,i to BE- questionable. MIR.
Dudley Miller says with due respect
Cor President Aydr,l aud l,is ability TO
describe the comparative merits of the
various breed rs butter productions, l
do not think that II intelligent dairy-
men III agree with lin, Nor can l,
without being uGliyUus to many except
ions To his conclusions, rendering them
at variance with the facts"
In conclusion Prof. Alyoid says:
among the effects Of breed thus noted
are those differences in butter which re-
late to its hnnness. resistance to heat
texture or grain" ilavos, and general
high quality, by reason of large pro-
portion of the more delicate fats In all
these particulars butter from pure Jersey
milk cxccls, while that from other
breeds follows in the order given
Guernseys, Ayrshire, Holstein. The Ia
bic referred t., was made from the re-
suits obtained by testing 26 samples of
butter which Prof. Alvord accepts as
showing the true relation the breeds
bear to one another as butter producers.
The first point the professor regards
as proven is that Jersey butter keeps
better than that of other breeds, as sit
requires higher temperature to melt
the butter from Jerseys than CHER
breeds of stock"
Mr. Miller says all do not agree to
this, for instance DIR. + l.. Sturtevant,
Director of the New York Experimental
station at Geneva, when DIR. Babcock
carried on his work there, personally
made experiments in Massachusetts,, for
the purpose of testing the keeping quail
tiles of various butter. Pots of butter
were placed in warm cupboard near II
steam heater, and their behavior under
these unfavorable circumstances noted.
DIR. Sturtevant says: There WAS one
sample of Dutch (IIolstein) butter, one
of Guernseys, seven Of Jersey and two
of Ayrshire; few days days litter
another pot of Ayrshire was added. Tho
Guernsey butter was very highly color
ed, melting point 80 degrees, had an oily
rather than waxy look, but was very
attractive. 1t moulded in spots in about
month. The Jersey buffers in about
seven weeks were all slightly varied one
sample lost its color in spots, the white
spots resembling tallow in color and
taste no better flavor. The Ayrshire
lutters had lost all flavor, were poor,
very poor, but scarcely rancid.
The Dutch (Holsiein) sample 'rds the best
preserved Of The lOi
Mr.. Miller says Here is a practical
experiment made by professor, known
and respected throughout the country
for years an Ayrshire breeder, which di-
rectly contradicts Prof. Alvord's conclu-
sion, viz:
That Holsten butter rank as fourth
rate for keeping qualities. 1t will be
seen that DIR. Sturtevant, from his own
experiments, placed it first and above
the Jersey, Guernsey and Ayrshire.
Mr.. Miller adds: while conversing
with DR.. Sturtevant on this subject at
Geneva, N. Y, he said that one of the
strongest proofs regarding the keeping
qualities of Holsten butter, was that for
years it was the only kind used on ves-
sess making long voyages. As to the
property in butter which keeps it from
melting, which farmer calls tallow, and
DR.. Babcock stearine, the latter said he
questioned whether thai property, when
existing in excess, increased the value of
butter.
When such well informed gentlemen
differ in regard to the comparative value
of the keeping qualities of butter of the
various breeds it is not surprising that
they do not agree. We feel safe in say
ing that the question, which breed make
the best butter, is not as yet positively
established.
Prof Alvord's conclusion is based on
seven samples of Holstein butter, and
DIR. Sturtevant's on one, and the practi-
cal test of years, that vessels on long
voyages almost invariably carried Ouch
butter, on account of its superior keep
ing qualities" and furthermore, Mr..
Miller says, Prof. Alvord's conclusions
contradict the expressed opinions of but
ter-makers and expert butter-testers and
judges extending over many years, and
in many localities, not confined to the
United States.
At the New York Dairy show, May
1887, the judges of the flavor, quality
and excellence of butter gave one or two
first-prize and one second to Holstein
butter competing with Jerseys and other
breeds.
We trust we will be excused (if we are
wrong for saying there are perhaps per-
sons who may be set in their ways as the
old saying goes, who believe there is no
breed that can make as good butter as
their favorile kind to illustrate Mr.. Jack
son of Boston, an expert Jersey butter
judge, Que of the two judges to award the
butter prizes at the N. Y. Dairy Show
was explaining at lunch just after the
premiums had been awarded, wherein
Holstein butter was inferior to Jersey
butrer. oblivious to the fact that he but