46 THE IlESULTS OF DIFFERENT MODES OF FEEDING ON 



the quantity of milk, such as the breed of the cow. The smaller 

 breeds, such as the Ayrshire, will often give a larger quantity 

 of milk than a cross-bred cow of larger size, although fed on 

 the same description of food. I have had an Ayrshire cow giving 

 twelve quarts of milk daily, and a cross-bred one of the same 

 age, and the same time calved, giving only eight quarts, which 

 made a difference of at least one shilling per day, wdiich at the 

 end of ten months would amount to the value of the cow 

 herself. 



As a general rule with all cows, the quantity of milk gradu- 

 aliv decreases after the first two or three months after calving, 

 but the quality increases. 



I may mention another point which, if not attended to, will 

 greatly influence the quality of milk, that is, the cows should be 

 milked in the cool of the morning and evening, and they ought 

 not to be much driven before milking ; also, it is better to bring 

 them to the byre some time before the operation begins. 

 Hurryin<:( a cow when she is full, heats both her blood and her 



JO ' 



milk, raises its temperature, increases its odour, and modifies 

 the butter and cheese made from it. Also, when cows are 

 abused by an ill-tempered milker, it is most astonishing what 

 an effect it has upon their milking and the quantity of cream as 

 compared w^ith the cream taken from the milk of cows always 

 kindly and gently treated. All severity is sure to make a cow 

 keep back all the milk she can. The more quiet and peaceable 

 cows can be kept while being milked the more perfect will be 

 the relaxation of their udders, and the longer will it last. If 

 anything occurs to disturb, excite, or attract their attention, the 

 relaxation will cease in a moment, and, if it occurs near the 

 close of milking, some of the best milk will be held back till 

 the next milking, when it will become the poor quality that is 

 first drawn. A double loss ensues from such an occurrence, 

 because, leaving milk in a cow's udder always tends to diminish 

 secretion. Each milker should also have certain cows to milk. 

 Chanoim^ milkers attracts the attention of the cow, and excites 

 a little feeling of cautiousness, therefore she will not give down 

 as freely as if always milked by the same person ; the same 

 result will follow if not milked quickly. The quickest milker 

 will always get the most and best milk. 



I have now described what I consider the chief circumstances 

 which influence the quantity of milk, independent of food. I 

 shall now endeavour to describe those wdiich influence its quality 

 under the same circumstances. 



Milk from cows inhaling bad odours has been found to be 

 tainted and unfit to be made either into butter or cheese. For 

 this reason, they ought not to be allowed to inhale offensive 

 emanations, or to go near stagnant pools to quench their thirst. 



