FEEDING MILK COWS 



465 



however, a tendency for the capacity of the udder to adjust itself 

 to the quantity of milk produced by the cow. According to 

 Fleischmann, from 6 to 7 per cent, more fat and milk are secured 

 by three milkings instead of two. The number of milkings should 

 depend upon the cost of the milking and the value of the milk. 

 Four milkings may sometimes be justified with fresh cows of 

 high productiveness, but under ordinary conditions not more than 

 three, and often only two should be made. 



The shorter the periods between milking, the richer the milk 

 in fat and solids. Thus, when three milkings were made, the 

 composition of the milk was found to be as follows in an experi- 

 ment by Fleischmann : 



COMPOSITION OF MILK. 



Portion of the Milking. If milk is gathered in fractions, and 

 subjected to analysis, the first portions are found to be poorer in 

 fat and solids than the succeeding portions. The following re- 

 sults were secured by Boussingault i 1 



COMPOSITION OF SUCCESSIVE FRACTIONS OF MILK. 



Not only are the strippings very rich in fat, but any milk left in 

 the udder decreases the amount secreted. Hence all the milk 

 possible should be removed at each milking. 

 1 Ann. Chim., et Phv., 1866 



