92 Veterinary Elements. 



the cow holds up her milk; so far I have been unable, 

 either by dissection of udders or consultation of authori- 

 ties on the anatomy and histology of the udder, to verify 

 his statement. Ftirstenberg states that holding up of 

 the milk is due to a congestion of the blood-vessels of the 

 teat and gland, which is more tenable than the preced- 

 ing theory, as it is well known that congestion interferes 

 with the working of any gland. 



Composition of milk. The composition of milk is at 

 the present time engaging the attention of expert 

 chemists; such investigations may at first view seem of 

 little use to the stockman, yet when he finds himself with 

 young animals which must be raised by hand, a knowl- 

 edge of the various milks will render him capable of 

 securing gains from those animals; which otherwise 

 might take years of experimenting to find out. For ex- 

 ample, a foal has to be raised by hand; on consulting the 

 tables below, mare's milk is found to be richer in sugar 

 and poorer in fat than cow's milk, as a consequence he 

 will, if obliged to, use cows milk, add sugar and possibly 

 dilute with water before giving it to the foal; if bent on 

 pushing lambs for the show- ring, the stockman will use 

 the best cow's milk he can get, ewe's milk being so 

 much richer in fat than that from cows. One ewe's milk 

 at the Wisconsin Station tested fourteen per cent, butter 

 fat. Milk tends to diminish in quantity and improve in 

 richness (per cent, of butter fat) as lactation progresses. 



