DIFFERENT BREEDS FOR THE DAIRY.

Wairarapa Daily Times, Volume 6, Issue 1606, 11 February 1884, Page 3

DIFFERENT BREEDS FOR THE DAIRY.

0 The following are tlje conclusions from experiments at the Ontario model farm, as deducted from the last report of Professor Brown:—First, it is said' that an average cow for daivy purposes should give 201b of milk per day during 200 days every year, 81b of cream from every 1001b of milk,|4slb of butter from every 100 lb of cream, and fully 101b of cheese for every lOOib of milk. Bulk, volume, or percentage of cream is no safe criterion of the quantity of butter in the cream; weight alone is the proper mode of judging. Breed, as much if not more than food, affects the quantity and quality of milk, cream, butter, and cheese. In Ontario experimental farm experiences the shorthorn is an average milker, short in duration per season, low in specific gravity, high in percentage of cream, proportionately high in butter, and also high in cheese production, The grade of this breed approaches the nearest of any others to what is called a "general 1 purpose cow," The Aberdeen poll is low in quantity of milk, and the second highest' of any jn specific gravity. The grade of this breed is much imnroued in milking properties, giving a greater weight of cream, tlniugh a lower percentage of it, The Hereford is not more prominent than the shorthorn and Aberdeen poll in regard to milk, except in proportion of butter from cream, in which it is highest, The grade is very prominently in advance, particularly in proportion of cream, but one of the lowest in cheese, The I)evon is most distinct in highest specific gravity of milk, and thp weight of cheese from milk. Wo havo do experience with the grade of this breed. The Galloway milk appears to be of a peculiar texture-rich, or so very small in butter globules as to rise very slowly and very indistinct in the test tube, The Ayrshire is a particularly heavy, long milker, giving five times her own weight per season. The inMjjs somewhat low in specific gravity 4m percentage of cream, but is over ttio average in cheese production. The Ayrshire grade is not improved in any respect except in duration of milking season, Tho Jersey is remarkable for proportion of cream, averaging 35 per cent,, and giving a valuo of dairy products incomparable to any other breed in our experience,