. The Guernsey breed. Guernsey cattle. 242 The Guernsey Breed for Guernsey cream to supply to their customers for table use. Many of the great city hotels now have for table use Guernsey milk and cream either from farms of their own or purchased from the producer. A corporation owning three of the largest hotels in Boston has a farm in. New Hampshire where milk and cream and butter are produced for their hotels ; and in a booklet describing the farm and its products, they say that the Guern- se>- milk and cream are reserA'ed for table use on account of their color, while the product of the
. The Guernsey breed. Guernsey cattle. 242 The Guernsey Breed for Guernsey cream to supply to their customers for table use. Many of the great city hotels now have for table use Guernsey milk and cream either from farms of their own or purchased from the producer. A corporation owning three of the largest hotels in Boston has a farm in. New Hampshire where milk and cream and butter are produced for their hotels ; and in a booklet describing the farm and its products, they say that the Guern- se>- milk and cream are reserA'ed for table use on account of their color, while the product of the other breeds is made into butter, since artificial color may be used to bring the coliir up to the required standard. The best opportunity e\'er afforded to study the question of the color of the milk- and butter of different breeds was that offered by the "model dairy" at the Pan-American Ex- position in Buft'alo in 1901. A record of this work is given in this book in the chapter on "Guernseys in Public ; C. L. Fitch, now of Greeley, Colo., carried out some very interesting experiments wdiile superintendent of the Hoard creameries at Fort Atkinson, Wis., to determine the amount of color the cow puts into the butter. It is best to let him explain it in his own words : "The cows and the sunshine and the feed put some coloring matter into the butter, and buttermakers add enough to bring up the total to the most desirable shade of butter in June. "Now, by a simple method it is possible, without separate churn- ings of uncolored butter, to tell what amount of color in terms of the artificial color the cows are supplying. Knowing this amount, the differences can easily be added to any churning to produce any de- sired shade or various shades desired, or uniform color can be ob- tained from the differing natural colored cream. This is what Major Alvord called 'the solution of the btitter coloring question.' The natural method is demonstrated li^r t
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