Arizona republican., 1906-01-18

| l other milk they can get. The gentle man remarked that he mad never thought of such a thing; that he had | always considered one milk as good as another. provided it had the same per | centage of butter fat and milk solids. l They remarked that if they had a pa tient that was every much run down and weak, and they gave him of the milk from his herd, they found it had a more life giving, vitalizing power than any other milk they could get, even though it was no richer in its | chemical prope rites. The point l wish to make here is that there is such thing as vitality in milk, and that it is of equal. if not greater, importance than it's chemical composition, especi- ally for the milk supply of cities. And there can be no question but that the vitality of milk is closely associated with the vitality Of the animal pro- ducing it. Strong, vigorous cows, such as the Holsteins and milking Short hcrns. and some few families of the Jersey and Guernsey breeds, are anil mals that are bound to be required for this purpose. The physicians recognize the importance of q strong, vital tenn perament IT the human mother, and I do not see why it does not apply with equal force to the cows"
 The purchasers Of milk for direct consumption should always bear in mind that vitality in milk, which only healthy and vitally strong cows can produce and the substantial body of nutritive solids it contains, are valu~ able above all other things. High color is not necessarily indicative of these characteristics. Indeed, it is a question whether nigh color is a desir- able quality ir milk for direct con- sumption, any more than 1t is a desir- able quality in veal or beef. Doubt less high color arises from the same causes of constitution, food and health in the one case as in the other. Dairymen handling cows of this breed do not hesitate to admit that their milk contains a lower percentage of fat than the milk of Jersey and Guernsey cows. But in view of their enormous production of milk, they as sert that they average more butter per COW, and that they produce a larger margin of profit. In Europe t is largely used, not only in Holland but in Belgium, France and Denmark, for butter making. It is probable that it adds annually to the worlds product more than any other breed, and per
 
 gether.
 The chief business Of the Friesian dairyrnen, the Originators of this breed, is butter making. It is not possible to ascertain when this was not their chief occupation, so long and so cOntinu- ally have they pursued it. It is of so much importance to their country that other kinds of business prosper or fail with the rise and fall of price, or the increase or decrease of this single product butter. This business was formerly carried on in the families of the farmers with very imperfect appli- ances and methods. Now it is largely carried on in factories supplied with separators and other modern appli- ances.
 In America, Holstein- -Friesian breed CTS have not been behind the breeders of other pure bred dairy cattle in mak- ing private records with the chUrn. But recognizing the unreliability of many churn records, they generally abandoned making them during the fiscal year, 1S94-5, and have since been making official records by the use of the Babcock test.
 The Holstein- -Friesian association, assisted by the different experiment stations, has continued this method of conducting weekly official tests up to the present time, and the most flatter- ing results have followed.
 Rosa BOnheur Fifth, in a six-weeks' test, produced 135.95 pounds of but ter or q daily average of 3.23 pounds.
 Belle Sarcastic, in a six-weeks' test, produced 136.SS pounds or daily av- craze Of 3.26 pounds.
 Houwtje D. in a siX-weeks test made 12O.65 pounds of butter, or a da- fly average Of PSF pounds.
 It will thus be seen that these three cows made an average of three and twelve one hundredths pounds of but ter per day for period of six cOnse- cutive weeks, or fifty-five one hun dredths of pound of butter per COW per day in excess of the best COW at the Worlds Fair.
 The quality of the butter produced by this breed, so far as tests have been made, shows that it is equal to that of any other breed. Quality in butter depends; first, on the health fulness of the cows (no breed is more healthy than this); second, on the food and drink of the cows both must be free from unpleasant flavors and odors, and lastly on the ability of the butter maker. The percentage of fat in the milk has nothing to do with the quality of the butter, nor has color necessarily anything to do with .qual- ity, for it is well known that the but ter made from the milk of all breeds of cows requires artificial coloring at certain seasons of the year, and the closest observations cannot detect ar officially cOlored butter from that which is naturally colored. The col bring matter ordinarily used is an- natto, a vegetable product This col bring is doubtless as healthful, or