278 



Working Cows. 



Vol. VIII. 



thy of attention. Let us consider a few of 

 the more important circumstances under 

 which different qualities of butter may be 

 extracted from the same quality of milk or 

 cream. 



If the milk be collected in two or three 

 successive portions, as it comes from tiie 

 cow, the last drawn portion will be much 

 richer than that which has been taken first. 

 The cream yielded by it will also be richer, 

 and of a finer and higher flavour. Whether, 

 therefore, the butter be extracted directly 

 from the whole milk, or from the cream, the 

 butter obtained from the three successive 

 portions, will differ in quality almost as much 

 as the several portions of milk themselves. 



A practical application of this fact is made 

 in some of the Highland counties of Scot- 

 land, and in other districts, wJiere the calves 

 are allowed to suck, or are fed with, the first 

 half of the milk as it comes from the cow — 

 the latter and richest half, only being re- 

 served for dairy purposes. This second milk 

 is found to afford an exquisite butter. 



In like manner the first cream that rises 

 upon any milk is always the richest, and 

 gives the finest flavoured butter. The after- 

 creamings are not only poorer in butter, but 

 yield it of a whiter colour and of inferior 

 quality. 



This fact again is well understood, and 

 has been long practically applied in the 

 neighbourhood of Epping, which is cele- 

 brated for the excellence of its butter. The 

 cream of the first twenty-four hours, is set 

 aside and churned by itself. The second 

 and third creams produce a pale, less plea- 

 sant butter, which always sells for an in- 

 ferior price. Any admixture of the after- 

 creamings, causes a corresponding diminution 

 in the value of the butter produced. To pro- 

 duce the most exquisite butter, the crean- ^ 

 the first eight hours only ought to be take 



The rapidity with which cream rises to 

 the surface, either naturally or when influ- 

 enced by art, affects the quality of the 

 cream, and consequently that of tiie butter 

 made from it. In warm weather it rises 

 more quickly than in cold, and more quickly 

 still when the milk is heated, as in the pre- 

 paration of clouted cream. The butter — 

 Bohemian butter — obtained from such cream 

 — from cream thus rapidly brought to the 

 suiface — may be expected to differ both in 

 flavour, in consistency, and in composition, 

 from that yielded by the cream of the same 

 milk when allowed to rise in the usual 

 manner. 



For the production of the best butter, it 

 is necessary that the cream should be suffi- 

 ciently sour before it is put into the churn. — 

 Lectures on Agricultural Chemislry. 



Working: Cows* 



Thk working of cows is so little practised, 

 that there is but little correct information 

 on the subject; but so far as experiments 

 have been made, they are highly favourable 

 to this practice, as a matter of convenience 

 and economy, in many situations. In rea- 

 soning upon this subject, and drawing an 

 inference from the nature and habits of other 

 animals, we can see no cause why cows 

 should be an exception to the general rule — 

 that moderate labour is conducive to health 

 and strength. 



If exercise be important to man, for his 

 health and comfort, why should it not be 

 equally essential to the health and comfort 

 of animals. That it is so, we may infer 

 from the nature and habits of those that are 

 noted for their strength and exemption from 

 disease. 



Wild animals necessarily take much ex- 

 ercise in order to obtain a subsistence, both 

 before and after the birth of their offspring. 

 As to the effect of this exercise, we only 

 have to compare them with domestic ani- 

 mals that are kept in idleness, to see that 

 those in the wild state are distinguished for 

 tlieir superior strength, health and agility. 

 Is not this conclusive evidence that a good 

 share of exercise in the dam, is beneficial 

 both to herself and her young ] 



We have plain experiments on this sub- 

 ject in mares. Those that have tolerably 

 good keeping and are worked moderately, 

 produce better colts than those that are 

 pampered, and have little or no exercise. 

 We have worked mares several days in a 

 week, until within a week or two of the 

 time of foaling, and then again immediately 

 after, and so on through the year, and they 

 have produced some of the best colts that 

 we have ever known, and so far from the 

 exercise injuring either the foal or the dam, 

 v.'e believe it was an advantage to both. 



If we turn our attention to mankind, we 

 shall find that the most robust races are 

 from parents who either from pleasure or 

 from their employments, take at least a 

 moderate share of exercise. And in rea- 

 soning upon this subject, which is necessary 

 in the want of experiments, and with strong 

 prejudices against any innovation, it is 

 proper to consider bipeds as well as quad- 

 rupeds, as their pliysical natures are similar 

 as to the effects of action and idleness upon 

 health and enjoyment. 



After this theorizing and reasoning, we 

 will come to the cow herself, and see if 

 tliere is any reason why she should not 

 work, as well as all other animnls in the wide 

 creation. First, we will give her credit, for 



