Extraordinary Butter Products

ew England Farmer. However littlo c Mudenco we may ave that the average dairy cow eau e brought up to a capacity of yield qual to that reported of the few Jereys whose ñames are uow so prominentiy before the public, we are not sorry that men are trying to see what can be done. It is mnch bette r to be atriving to have ürst-rale producers ban to attenn't to cheat and decoive )thers by sellmg inferior aninmls on ,he streiigth of a faihíonable pedigree. On tuis matter o_L great butter yields, the Live Stock Journal baa a :ew words in the July number tb at may interest some of those who have wondered why the butter of 3ome of the noted cows was not different from what they had -found it. The writer says: There must also be a limit to the development of specialties for which cattle are bred, as the capacity for quautity of milk, quantity and quality of butter. and Uso of cneese. lt may be a question whether the limit of capacity has not been already reached in some other directions than in the. production of beef. ïhere are sorne facts which seem to suggeat that it i3 possible that the limit of excellence in butter cornbiiied with quantity niay have been reached in the Channel Islands cattle. The butter from these cattle has long been distinguished for ita traordmary quaüty and ns enormous yields, but it has not been our observation that the highest excellenco has appeared in the largest productions. On the contrary, we have met witii the mo3t delicious samples of butler from cows giving not moro than ten to fifteen pounds per week. Whenever the yield hasreached.or approximated, three pounds per day, or raueh exceeded two pounds, while it has kept up or increased in color and flrmness, it has often diminished in delicaoy of flavor. Since the Üavor of butter varies with the quality of food the cow consumes, ït is evident that it 13 den vea rrom some of the constituent of her food, that the supply is limited, and that though bred to the prodiiction of flavor, a cow cannot exceed in her milk the flavor the constituents of her food can produce. IL such constituents are ïully availed of, the arnount of ilavor must, at best, be very smal], and when applicd to a stnall quantity of butter must be more intense than wheu applied to a larger niass. Butter is made up of different fats, hard, soft and volatile. The softer ones abound in flavor and are more easily appropriated, and predomiuate in moderate yields. Hard fats are hard to digest. Therè is none more diflicult for the human system to cope with than stearine, the hardest of them all. Steaiine givea stiffness to butter- a quality which merchants, for obvious reason3, eulogize- but which. from its iusipidity and diflicult digestión, is the mo3t undesirable f ood censtituent butter contains.