THE FARMER'S MAGAZINE. 



1G3 



M ILK. 



I lHA.Nf.I.ATKl) I'KOM THE FRENCH.] 



ORDINARY MILK-TIIH MILK OF SPAYED COWS. 



Notwithstanding; the important place milk occu|iies as an 

 article of diet, nothing is more common than milk of poor 

 quality. Tlie conditions under which milk is produced e.v- 

 plain the rarrness of good milk. 



If we examiue the milk of a certain number of cows in 

 the country, we find united, 1st, the milk of cows that calved 

 ten, fitteen, twenty, or tliirty days previous (*). 'ind. The 

 milk of cows in heat, and e.-sentially prejudicial to health. 

 3rd. The milk of cows with calf (t). 4th, and as an ex- 

 ception. A small quantitj- of good milk — that is, milk from 

 cows that have calved five or six weeks previous, and which 

 are neither in heat nor in a state of gestation. It is there- 

 fore seen that milk is in most part of mediocre quality, 

 or of a nature unfavourable in respect to hygiene : and yet 

 this milk, furnished by farmers, surpasses by far the milk 

 from cows kept in stables in the city. 



The condition under which cows in city stables are kept 

 produces another cause, grave, serious, which greatly adds 

 to the poor quality of milk above designated— we mean 

 pulmouary consumption, by which a large number of cows 

 are attacked. Has it not been stated, in fact, by veterinary 

 physicians, that one-half at least of the cows kept in stables 

 in Paris are phthisical ? 



Is it not evident that such milk is not only deprived of 

 its nutritive qualities, but is very injurious to health ? and 

 the water, which in the retail is added to this milk, as- 

 suredly does not redeem the original vices. 



In regard to the alterations in milk arising from the man- 

 ner in which the cows producing it are kept, it is difficult 

 to estimate them, otherwise than by their taste. As to 

 milk diluted with water, consumers can easily prove this 

 fraud. A first means consists in the employment of a small 

 instruraei.t, simple and of small cost, called galactometer or 

 milk weigher. Plunged into the milk, it indicates exactlj', 

 by its divisions, the quantity of water which has beeu 

 added, whether a quarter, or a third, or a half; for it is not 

 rare that milk is diluted in the latter proportion ! Or a 

 certain quantity of milk maybe left, to remain for si.x or 

 eight hours, in a cylmdrical glass vase called a gauge, or in 

 an ordinary glass : after this lapse of time, the cream which 

 has risen to the surface, and which is distinguished by its 

 colour, reveals by its thickness, and still more by the resis- 

 tance it presents on touching it, the butter quality of the 

 milk, that is, its richness in the principles proper for the 

 extraction of butter. 



In the establishment we have founded in Paris under 

 the nume oi ^'' Dock modele cle la vie a hon marche {X),^'' the 

 trade in milk has extended considerably. Although the 

 Dock delivers to consumers milk which is obtained from the 

 country only, and rejects the milk which turns in the opera- 

 tion of boiling, it is often complained that the milk bought 

 of the Doch. has turned. We will take this opportunity to 

 observe, that the best and purest milk will turn under the 

 influence of a change of temperature, improper care, and the 

 employment of an improper pan or vase, etc. (§); that the 

 administration of the Doc/c might prevent the decomposition, 

 accidental moreover, of its muk by adding water, or the 

 bicarbonate of soda; but this establishment, limiting itself 

 to selling pure milk, leaves it to the consumer to add these 

 articles. 



As it is in bad spirit to indicate an evil without pointing 



• It i3 known that cows' milk U not good for domestic use till 

 a montli or five weeks after calving; and it is well known that 

 farmers put away their calves eight or ten days after birJh. 



t This- milk generally predominates, as it is common to milk 

 into the sixth and even into the seventh month ol gestation. 



X Rue de Croissant, No. 44, Paris. 



\ One precaution we would recommend ; that is, to avoid 

 placing the milk over a blazing fire, but to submit it to the action 

 of a mild fire. 



out the remedy ; and, having proved the poor and often 

 bad qualities of ordinary milk, we are happy to speak of 

 milk of an excellent quality, which is yet unknown to con- 

 sumers, and of which the Dock modele de la vie a ban marclie 

 has the honour of popularizing the use. 



THE MILK OF SPAYED COW.S. 



This milk is produced from cows which, after tlie fifth or 

 sixth gestiition, and five or six weeks after calving, under- 

 go an operation which consists in the ablation of the ovaries, 

 thus rendering the cows henceforth incapable of reproduc- 

 tion (*) From this time, as happens in regard to the ox, 

 the animal changes in nature, and its milk, which we have 

 named milk of spayed (Za(i de beiwonnes), is free from all 

 perturbations. The spayed cow does not undergo those 

 disturbances arising from being in heat, from gestation, and 

 parturition ; she is free from those causes which produce 

 such evil effects in the quality of milk. 



In this new condition of the cow her milk becomes regu- 

 lated, and — which is important to the farmer— lactation is 

 maintained in full quantity for a year at least, and is pro- 

 longed, diminishing in quantity but increasing in quality, 

 two and even three years, when she is not too old and is 

 properly kept. When lactation has ceased, the cow, which 

 has, by a quiet and reposed life, become considerably in- 

 creased in flesh, may be delivered to the butcher in perfect 

 condition, and the meat is superior to that of ordinary cows. 

 By generalizing; the spaying of cows after the fifth or sixth 

 gestation, there would be introduced into common use milk 

 of an irreproachable quality. 



The milk of spayed cows gives more cream than ordinary 

 milk ; it is also richer in casein, which constitutes — a fact 

 generally unknown — the most nourishing part of milk. 

 Hence the superior quality of the milk. The butter extrac- 

 ted directly from the milk is delicious in taste : it testifies 

 to the amount and richness of the casein it contains. 

 This milk offers precious resources for the artificial nursing 

 of infants : it might be asserted that they will be better 

 nourished ; for the nourishment of infants, who give it the 

 preference over other milk (t), we do not doubt that the 

 milk of spayed cows will be principally used. 



Such is the milk whicii the Dock de la vie a bon marclie now 

 introduces for consumption. 



This milk, the production of which for a long time yet 

 will be far from meeting the wants of those who appreciate 

 its excellent qualities, sells for a higher price than ordinary 

 milk ; for it is necessary to pay a higher price to the 

 farmer either to overcome, by the advantage offered them, 

 the resistance which routine always opposes to the best 

 discoveries, or to compensate for the risk of mortality 

 which the cow undergoes in the operation of spaying. 



If, as we doubt not, the milk of spayed cows takes the 

 place in domestic economy it should occupy, the Dock is as- 

 sured of satisfying gradually the exigencies of the consump- 

 tion, by the numerous operations it is causing to be made 

 from the present time. Del.vmarre, 



Proprietor of the Dock modele de la vie a bon marclie. 



* Thespayin? of cows was known in remote antiquity. In 

 modern times the practice of this operation, with the design of 

 increasing the quality of the milk of cows, dates back but about 

 twenty-tive years. It was applied with advantage in the produc- 

 tion of milk ill 1830, by Mr. Winn, of Natchez, Mississippi, U. S.; 

 but Mr. Winn and his successors proceeded bj tlie cesarian opera- 

 tion, which presented serious difficulties, and was often followed 

 by the death of the animal. At the present time, by a pro- 

 ceeding recently discovered, a skilful veterinary surgeon, M. 

 Charlier, executes this operation without an external incision, and 

 renders the chances of mortality much less. 



t All persons who are in the habit of tasting milk, readily re- 

 cognize the milk of spajed cows by its more unctuous and 

 sweeter taste. 



