180 THE AMERICAN FARMER. 



The milk of each section, as it is secreted, naturally moves through the milk veins in 

 the direction of the teat. The walls of these milk veins and cavities are always collapsed 

 and in contact, when not distended with milk; with this constant inclination to a collapsed 

 condition, it is very apparent that a liquid would force its passage through them much more 

 easily than a solid, hence the cream globules, being solid particles of fat, would not make 

 their passage along the ducts as readily as the liquid portion, and would naturally be left 

 behind in the passage to the teat, consequently the last part of the milking would contain the 

 most cream. The larger the cream globules, of course the more difficulty they would meet 

 in moving along in the milk tubes, and the greater would be the difference in the quality of 

 the milk between the first and last of the milking; hence in such breeds as the Channel Island 

 cows, which are noted for milk containing large butter globules, there is a greater difference 

 between the first and last of a milking, than in the milk of such breeds as the Holstein, in 

 which the globules are comparatively small. 



Schubler found by experiment that in dividing the milk at a milking into five equal 

 parts, the first portion produced 5 per cent, of cream; the second 8 per cent.; the third 11.5 

 per cent. ; the fourth 13.5 per cent. ; fifth or last 17.5 per cent. ; the average being 1 1 per cent. 

 It will be seen by the above experiment, that in this case the last of the milking contained 

 considerably more than three times the amount of cream than the first. In many cows the 

 difference would doubtless be greater than this. This difference in the quality of milk 

 at the same milking, shows that the custom which prevails in some countries of driving cows 

 from house to house, and supplying their customers with milk warm and fresh from the 

 udder, would result in furnishing the customers last served, with milk of a much richer 

 quality than the first. 



Selecting COWS for the Dairy. &quot;With the dairyman, the cow is the machine that 

 manufactures the staple of his dairy products. As the manufacturer of cotton, woolen, or 

 any other kind of fabric finds it for his very highest interest in business to select the very 

 best machinery for the making of his goods, it is quite as important that the dairyman use 

 especial care in the selection of his herd of cows, since it is in this way alone that the most 

 satisfactory results both in quality and quantity can be attained, while it costs no more to 

 maintain good and profitable cows than poor ones. Notwithstanding each breed has its own 

 peculiar characteristics (which have already been described in this work), it is a well known 

 fact, that individuals of a breed differ very materially with respect to milk production, both in 

 the amount produced and the quality; and the dairyman who depends upon breed alone, 

 without regard to a judicious selection, must unavoidably meet with disappointment. 



While each breed has its own peculiar marks by which it may be distinguished from all 

 others, there are certain points that cannot be overlooked, and which all good milkers 

 possess to a greater or less extent. Thus we have different systems of classifying dairy 

 stock such as those adopted by Pabst, Magne, Guenon, and others. No single mark, however 

 well developed, can invariably be depended upon as a sure indication of extraordinary 

 milking powers, but when several of the external marks of a great milker are found 

 combined in a single animal, they may, as a general rule, be relied upon with a good degree 

 of certainty. 



In fact, it is claimed by some that a system so complete may be established that one 

 versed in it will be enabled to go into a herd and select the best cows, those of a medium 

 quality, and the worthless animals, in a very short time, and can determine with a good 

 degree of certainty about how many quarts of milk the animal will produce daily, the 

 quantity of butter it will make, about how long a time she will continue to give milk after 

 calving, whether the calf will be profitable to keep, or whether it should be sent to the 

 butcher; also whether the bull will get good dairy stock. To attain this skill in selection 

 will of course require close observation and experience, but if such a system could be 



