The Caucasian. (Clinton, N.C.) 188?-1913, 1892-11-10

TESTS OF Butter COWS.

' 80. - --..~T--[ 80
.l=--x-.z-A-------.-=-----------
Il TESTS OF BUTTER COWS.
A Man Who Likes 5srsuys Collects Note
Of Various Experiments
The New Jersey station had not al
i. vanced beyond the stage of chemics
testing Of milk when its building
and cattle were destroyed by fire. TIL
New York station has tested chemical
40 well az for butter for a period of I'll
months, bat has not yet reached tn
point Of comparing cost TO produce
pound of butter by the representative
Of the different breeds; this fact lie TO b
developed later. The Maine station ha
added to chemical tests and butter test
that Of showing the cost Of food con
sumed in producing butter for perio(
Of year. Some salient points and facts
developed by the tables of the report,
are of great interest to the farmer. Tia
ole II of the New York report show.
the number of pounds Of milk to make
q pound Of butter, monthly averages
6rst six months Of lactation, as follows
Jsrseys.. ........ lT.sO Ayr,hres. ........ % Il
GGsrnseys.. 1870 Ii olste n-Fris-
| Amertcan Hold sisIis. ........... DU
/ ernss6-.......... 2oO
| Table 6 shows pounds Of butter ICON
| tanning IS per cent. butter fat from 100
pounds Of milk. monthly averages, first
six months Of lactation, as follows:
Jeraeys ........... SIS Ayrshires. AL
Guernaeys bhl Hol stein- ric-
Holder css. ...... 3.Gi slams ............ 2.Ta
Table shows pounds Of fat III butter
from 100 pounds of milk, monthly aver
ages, first six months Of lactation. as
follows:
Jerseys. 492 Ayrshires ......... 2e6
Guernseys,........ 40 Holstein- Erie
Holdsruess ........ 100 slams. ......... =. 23G
Table shows pounds of fat in 100
pounds Of milk, monthly averages, first
six months of lactation, as follows:
Jerseys .... 5.62 Holderness.. 3. 60
GuernSeyP 5.H Ayrshires. ........ g. %
s1ans. ............ 3I
Table shows per cont. Of fat il
milk recovered in cream (or from the
churn), monthly averages, first sir
months Of lactation, Us follows:
querlseys ..... S5 Holderness ...... $50
Ayrshirss. .:...... so.i SLAMS. ........... 10,
The differences from these tables are
pretty evident, and comparing the Jer-
seys with their would be rivals for the
butter dairy. tho Holstein- Friesians,
show:
First-It required 40 pounds of Hol-
stein riesian milk to make a pound Of
butter Is against 1850 Of Jersey milk.
In fact, during one months milking
the second highest In quantity Of her
yield-it required 84.41 pounds Of milk
Of one Of the Holstein-Friesian COWS to
make O pound of butter. For butter re-
suits the Holstein-Friesian milk proved
TO be the poorest Of that Of all tho breeds.
Second-The Holstein-F riesians made
9.7S pounds Of butter from 100 pounds
OF milk, Us against 5.79 pounds for the
Jerseys, the Holstein- Friesians again
making the poorest show of all the
breeds.
Third-The test for fat in butter from
100 pounds Of milk gave the Holstein-
Friesians credit for 2.36. as against l. 90
for the Jerseys, the Holstein-F riesians
again falling below all the ether breeds.
Fourth-The fat in 100 pounds Of milk
showed for the Holstein-F riesians 81,
as against 5.G2 for the Jerseys, the Hol-
stein FriesianS standing third, bat beat
ing the Holdernnss by only .02 and the
Ayrshires by 81.
Fifth-For practical use of making
butter the Holstein- Friesian proved to be
by oil odds tho poorest investment for
the farmer Of all the breeds tested. In
aiaklng butter the Holstein-F riesians
lost in the skimmilk and buttermilk
G4.S per cent. fat; Jerseys. GO per cent;
Guernseys. 4.5 per cent.
This is really the important criterion
of value of the COW In the butter dairy,
Eanes what profits it that q cow shows
rat IN milk if she cannot convert it into
outter2 This quality is usually called
'churnability" Of the milk, and have
Long been satisfied it was moro doveloped
IN and peculiar to rich milk than to Door
milk. Prom many tests that have come
under my obsery alton and in my reading
conclude that ordinary milk, including
that of ordinary Holstein- Friesian COWS,
WILL average per cent fat and 3 per
cent casein: milk Of the average Jersey
viii chow 8 per cent. casein and 5 Der
cent. fat CAsein Is tho disturbing ele-
nent in extracting butter from cream,
and the excess Of fat in rich milk over
comes tho influence of the casain more
s6ectually than is possible where the fat
and casein are evenly balanced, as in Or
binary milk.
The Maine and New York reports
cover many other matters Of interest,
but viii confne my further remarks to
one or two points Of tho most vital inter
sst to butter dairymon developed by
tests at the Maine station. Holstein-
FrieSian milk costs less to make than
jersey milk. 80 that Holstein-F riesians
Ray 10 prottably kept for milk provided
market may be found not so critical as
those OF New York, Philadelphia or st.
Louis. but whom we come to the oues-
Ion OF the comparative value Of the two
hfeeds for producing butter we have
another story to tell. In one respect the
Maine tests make better showing for
he Holstein- Fresians than the New
1885, ~ AO4uiISu only ol.II pounds /
II thsir milk to the pound of butter,
while of Jersey milk it required 1881
pounds. the latter a trife less Of milk |
han in New York.
The crucial test Of the value of q cow
or the butter dairy is what it costs in |
God consumed by her to make q pound |
u butter. at the Maine station the |
'~o Holstein- Friesians made 5l1 pounds |
u butter In the year at cost Of food |
Of $141.88; the two JERSEYS
made $50 pounds Of butter III the wear
It cost of food of $11S.5 600. w. Far
BY In Breeders Gazette.
Ion waste food, but seek to give what
most profitable.
Dont keep forty hens where only
wenty can live.
Don't allow the hens to roostin 4bs chr.
'aase house. woodshed or on the h;e
esins over the barn floor.
ilDOit S,.v