iv] CONDITIONS INFLUENCJNGMTTR 



goes on is diminished. It still goes on, however, as 

 is evidenced by the distension of the udder which 

 takes place under such circumstances; but it 

 is no longer at the normal rate. The pressure to 

 which the udder is subjected seems to affect the 

 nature of the secretion, the quality of the milk 

 secreted being different. 



Now, what has been above stated seems to throw 

 much light on the interesting and well-known fact 

 that, if a cow which has been in the habit of being 

 milked twice a day is milked oftener, the result is 

 not only that more milk, but milk of richer quality, 

 is obtained than was formerly the case. But when 

 the secretion of milk is forced to go on under 

 pressure, not merely is the quantity of the milk 

 lessened, but, owing to this pressure, more Motional 

 resistance is offered to the passage of the fat globules, 

 and the rest of the solids of the milk, through the 

 secreting vessels and ducts in the udder. It is for 

 this reason that milk secreted under pressure is 

 poorer in quality. The above facts also explain 

 another interesting phenomenon familiar to all 

 interested in dairying, viz. that the milk which is 

 first drawn when the cow is being milked is in- 

 variably poorer in quality than that last drawn the 

 so-called strippings, which, it is well known, are 

 always very rich in quality. Indeed, the following 

 figures, which contain the results of an experiment 



