MAMMARY SECEETION. 



621 



The following table gives the average milk grven by different breeds 

 of Irish and English cattle (Schmidt-Mulheim): 



English Cattle. 



Breed. 



f'SSSffin. Total Milk. 



1. Shorthorns (Wiltshire), . 



2. " ... 



3. " ... 



4. Cross-bred (Cheshire), 



5. Yorkshire, ...... 



6. Half-bred and Shorthorns (Cheshire), 



7. North-bred and South Devon, Jer- 



seys and Shorthorns (Devon), 



8. Yorkshire (Hunts), .... 



9. Half-bred Yorkshire (Hunts), . 



10. Hereford, 



11. Yorkshire (Surrey), .... 



12. Shorthorns (Yorkshire), . 



Average, 



Irish Cattle. 

 Breed. 



1. Cross-bred, Durham, and Ayrshire 



(Kerry) 



2. Cross-bred, Irish, and Shorthorns 



(Limerick), . . . . .270 



3. Half-bred, Shorthorns (Cork), . . 270 



4. Cross-bred (Cork), . . . .270 



Average, 274 



250 



2652 



Duration Tntal \fi11r 



of Lactation. ** 



285 days. 1995 quarts. 



2430 

 2700 

 2970 



2524 



As the milk-glands in the cow weigh only about five kilos, with 24 per 

 cent., or 1.2 kilos, solids, it is evident that each gland produces two and 

 a half times its own weight in solids. 



Goats give one-half to one liter of milk daity. 



Women produce one to one and one-third liters of milk daily. 



The milk of different breeds of cattle varies not only in quantit3 T , 

 but also in quality. As a rule, the milk of the Dutch cattle contains the 

 largest percentage of fat and albumen ; then come the Swiss and Tyro- 

 lean cows and Normandy cows with greatest percentage of solids. 



The composition of milk also varies according to the stage of lacta- 

 tion, casein and fat increasing in women up to the second month, while 

 sugar decreases even in the first month. 



In five to seven months fat decreases. Casein decreases after the 

 ninth to tenth month. Salts increase in first five months and then 

 decrease. 



In goats casein first sinks, then remains constant, and then increases. 

 Fat gradually decreases. 



So, in dogs, albuminous diet increases the fat in milk. This influ- 

 ence is less marked in cows. Fat in food appears to decrease the fat in 



