TO TREAT CAKED UDDER. 185 



I am at home, I trust to no one to do it. She should have a 

 dry place, any circulation of air should be avoided, for the 

 organs are very delicate at that time ; and when I manage my 

 cows myself, I very seldom have any trouble ; but when I have 

 not been at home, I have found trouble. 



Mr. Buffinton. Last spring, I had a case of a cow that it 

 really seemed ought to be milked. I did not wish to do it, for 

 I was afraid of the milk fever afterwards, which my experience 

 had shown me was likely to follow. I gave her two doses of 

 aconite, eight or ten drops to a dose. I happened to discover 

 the effect of aconite in drying up the milk two years ago. 



Mr. Ellsworth. A gentleman asks me what I do in case the 

 udder becomes hard. 1 treat it very differently from the old- 

 fashioned way. The old method used to be to apply Indian 

 meal and cold water. I immediately apply warm soft-soap suds, 

 with the hand, very gently, very carefully, and continue it for 

 some time, and work over the udder until it is perfectly dry, 

 which will be very soon if there is fever there. I repeat the 

 application once in four hours, and I have never failed to take 

 out the hardness. 



to 



Question. Did you ever try saltpetre ? 



Mr. Ellsworth. I think I have ; but I have done with 

 everything except the treatment I have mentioned. I ruined 

 some very nice cows in the early part of my management, but 

 for the last few years I have been able to control it. 



Mr. Loring Moody. I think there is no subject of deeper 

 interest or greater importance to the agriculturist than this one 

 upon which Mr. Flint has spoken to-day, and which is now 

 under consideration, — that is, the method of obtaining the best 

 types of animal life ; I mean, of course, those animals which 

 serve us. But while I would do everything in my power, if I 

 were the owner of animals or a dealer in them, to increase their 

 physical qualities, I would endeavor also to increase their mental 

 and moral qualities. What we want in all sorts of animals is 

 gentleness, docility, good temper, good disposition. We can get 

 a great deal more, and I think a great deal better meat out of 

 our beef animals, and our mutton animals, and our pork ani- 

 mals, by developing in them kind and docile tempers, than we 

 can by keeping them at arms' length from ourselves and making 



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