THE DAIRY. 



179 



It appears that milk contains all the elements of nutrition, the nitrates, carbonates, and 

 phosphates, and is more wholesome than meats like pork and veal, which may jointly be 

 looked upon with suspicion, more frequently than they are by their consumers. It should 

 be more extensively used than it is in hot weather, especially in the diet of children, since it 

 supplies the material for building up the bones and the muscles to a much greater degree than 

 many other articles of food in common use. We would not wish to be understood as advising 

 substituting, milk wholly for meat in any system of diet; but if a smaller quantity of meat were 

 used, and a larger quantity of pure, sweet milk than commonly forms the diet of our people 

 generally, a higher standard of health would doubtless be the result. 



Analysis Of Milk. A chemical analysis of cow s milk shows the presence of butter 

 globules composed of various fats; nitrogenous matter, which includes albumen and casein; 

 sugar of milk, and the ash elements; certain volatile oils, gases, etc. Besides these elements 

 there are occasionally found various organic forms. 



Prof. James Law gives an account of the passage of fungi spores from the blood of 

 animals, and their appearance in the milk. The following is an analysis of cow s milk, as 

 given by Haidleu: 



ANALYSIS OF MILK. 



Water, . . . . . 87.3 Phosphate of magnesia, . . .043 



Butter, ..... 3. Phosphate of Iron, . . . .007 



Casein, . . . . . 4.82 Chloride of Potassium, . . ,144 



Sugar, . . . . . 4.39 Chloride of Sodium, . . . .024 



Phosphate of lime, . . . .23 Soda combined with cream, . . .042 



The quantity and quality of milk furnished by cows varies with the breed, the age of the 

 cow, the age of the calf, the food, and the general treatment the animal receives, etc. The 

 yield of milk diminishes as the calf grows older. 



By experiments to ascertain the proportionate diminution of yield, it has been found 

 that the total yield of a fair milker for the first fifty days after the birth of the calf was 

 1,200 quarts, or at the average rate of 24 quarts per day; for the second fifty days, 1,000 

 quarts, or 20 quarts per day; third, 700 quarts, or 14 quarts per day; fourth, 400 quarts, or 

 8 quarts per day; fifth, 400 quarts, or 8 quarts per day; sixth, 300 quarts, or 6 quarts per 

 day; the total yield for ten months being 4,000 quarts, or about 8,000 pounds of milk. 



Difference in Quality Of One Milking. It is commonly known that the milk 

 that is last drawn from the udder of the cow in milking is much richer in cream elements or 

 butter globules, than that which is first drawn. The reason usually given for this is the same 

 as that which causes the cream to rise to the surface when set in an open vessel; the butter 

 globules, of which the cream is largely comprised, being lighter than milk they rise and 

 remain at the top. But we think there is a more natural way of accounting for the last part 

 of the milk being the richest. 



The udder of the cow, which is the more immediate receptacle of milk, and in which 

 other milk-vessels terminate, is divided into two sections, each of which is subdivided into 

 two others, thus making four divisions, each of which is in itself to a certain extent an organ 

 of milk secretion. The lateral section, or that comprising the two hind teats, usually secretes 

 larger quantities of milk, and is usually larger than the front section. These sections are not 

 a continuous cavity or sack like a bladder, being composed of an immense number of small 

 cavities or reservoirs for holding milk, varying in size from those so minute that a microscope 

 would be necessary to distinguish them, to those of a large sized pea. These small cavities, 

 which are only enlargements of the milk tubes in the udder, are to a certain extent distinct 

 from each other, yet in a measure connected, the same as the blood vessels. All the milk 

 veins and tubes in each quarter of the udder finally come together and terminate in a single 

 tube in the teat. 



