THE DAIRY. 



small bones, fine and slender limbs, and tail fine at its base; the head small but longish. 

 narrowing toward the horns; the horns themselves of a bright color, tapering finely and 

 glistening; small neck and shoulders, apparently long because slender, especially near the 

 head; small eyelids well divided, but not much wrinkled; prominent eye, and a gentle, 

 feminine look. 



Good milkers allow themselves to be easily milked often while ruminating they look 

 with pleased eye (easily recognized) at the person who milks them; they like to be caressed, 

 and caress in return. The udder is formed principally by the glands which secrete the milk, 

 and called the milky glands. These, four in number, two on each side, are designated by 

 the name of quarters, each constituting nearly a fourth part of the udder. The udder 

 is composed, moreover, of skin, cellular tissue, fat, lymphatic ganglions, vessels, etc. In 

 almost all cows the abundance of the milk is in proportion to the size of the mamelles. The 

 marks indicating that these glands are constituted so as to produce much milk are: a very 

 large development of the hind quarters; a wide and strong lumbar region; a long rump; 

 haunches and hind legs wide apart; a large space for lodging the udder; milky glands well 

 developed, and causing the udder to be of considerable size. In good cows the gland consti 

 tutes a large part of the udder, and accordingly after milking it shrinks much and becomes 

 soft, flabby, and very wrinkled. The teats should be set apart from each other, as indicating 

 that the milk vessels are spacious. Of all the marks for ascertaining good cows, the best are 

 afforded by the blood vessels; if the veins which surround the udder are large, winding, and 

 varicose, they show that the glands receive much blood, and consequently that their functions 

 are active and that milk is abundant. The veins on the lateral parts of the belly are easily 

 observed. These veins issue from the udder .in front, and at the outer angle, where they 

 form, in good cows, a considerable varicose swelling. They proceed toward the front part of 

 the body, forming angles more or less distinct, often divide toward their anterior extremity, 

 and sink into the body by several openings.&quot; 



Effect of Food on Milk. The kind of food given milch cows has a decided influ 

 ence on the quality and quantity of milk they produce. A half-starved cow will yield but little 

 milk, and the milk will be of inferior quality, while a well-fed cow will give an abundant 

 supply of nutritious milk. A liberal amount of food rich in nitrogenous and phosphatic ele 

 ments of nutrition, will at once influence both the quantity and quality of the milk. Dr. 

 Voelcker, Chemist to the Royal Agricultural Society of England, says that the finest flavored 

 milk and butter are produced by cows which in summer are fed entirely on grass and rich 

 permanent pastures, and in winter on hay made of fine, sweet grass. He also says: 



&quot; Milk may be regarded as a material for the manufacture of butter and cheese, and 

 according to the purpose for which the milk is intended to be employed, whether for the 

 manufacture of butter, or the production of cheese, the cows should be differently fed. 



Butter contains carbon, hydrogen or oxygen, and no nitrogen. Cheese on the contrary, 

 is rich in nitrogen. Food which contains much fatty matter, or substances which in the ani 

 mal system are readily converted into fat, will tend to increase the proportion of cream in 

 milk. On the other hand the proportion of casein or cheesy matter in milk is increased by 

 the use of highly nitrogenized food. Those therefore who desire much cream, or who pro 

 duce food for the manufacture of butter, select food likely to increase the proportion of butter 

 in the milk. On the contrary, when the principal object is the production of milk rich in 

 curd that is, when cheese is the object of the farmer, clover, peas, and bean meal, and 

 other plants which abound in Legumin a nitrogenized organic compound, almost identical 

 in properties of composition with casein, or the substance which forms the curd of milk 

 will be selected.&quot; 



Turnips make the milk watery, besides imparting a turnip flavor. Mangolds, when fed 

 with three or four pounds of meal, are good. As an auxiliary to the winter food of milch cows 



