S'J A N~cu> Dairv Industry. 



and natural environment can result only in impaired 

 health, whether in man or animal. There are 322 

 dairies having no pastures, 126 having neither pasture 

 nor cow lot, 77 having improper facilities for cooling 

 and storing milk, or none at all. The breathing 

 space is entirely insufficient. The majority of dairies 

 are badly ventilated and poorly lighted, being more 

 or less entirely destitute of sunshine ; in not a few 

 there is almost complete and perpetual darkness. In 

 some instances the food for the cows is boiled within 

 the stables the atmosphere of which is rendered still 

 more oppressive by the steam and smell arising from 

 the boiling mash; these, added to the ammoniacal odor 

 of decomposing urine, produce an insufferable atmos- 

 phere. Of the milk producing properties of such 

 food as brewers' grains and the waste products of dis- 

 tilleries and vinegar factories, there appears to be but 

 little doubt, yet authorities who have more thoroughly 

 investigated the subject assert that the quality of 

 milk produced under siich feeding is less stable in its 

 constituents, the fat more readily broken up into the 

 various fatty acids, the casein less soluble and the 

 whole product more liable to the various forms of de- 

 composition than milk produced from healthy animals 

 under natural environments. But the result of such 

 a system of stabling and feeding is, however, a per- 

 version of the natural appetites and functions of the 

 animals subject to them. This is exemplified in the 

 refusal of such animals to drink water even in hot 

 ^veather. The continued use of partially fermented 



