DAIRYING INTERESTS. 



18J 



Hilk-Oiving Ind. cations. 



the upper portions, is solid, almost like liver, but it becomes 

 more open in its structure below, as tubes and channels for 



conveying away the milk branch 

 from it. Just above each teat 

 the principal conduits form an 

 irregular cavity, but of small size. 

 The udder is the laboratory in 

 which milk is made, so shape and 

 size are important. Judged by 

 anatomy, the larger the gland, 

 the more milk should be secreted 

 (which is not saying that the 

 largest udders always give most 

 milk). The teats should be of 

 even size, and large enough to be 

 conveniently grasped by the 

 hand. When they are evenly 

 and squarely placed, the form is about right. The 

 texture of the skin of both teats and udder should be soft 

 and mossy, covered with fine, silky hair. Tiiese general 

 features are, as to form, indicated in the accompanying 

 sketch. The milk comes in through arteries, which are so 

 deeply seated as not to be observable, but the veins, which 

 carry it towards the udder, are nearer the surface, and may 

 be clearly seen. It is in accordance with universal 

 observation, that the size, length, and numerous corruga- 

 tions of these milk veins bear tolerably definite relation 

 to the amount of milk which the udder is capable of 

 secreting. But, of course, to give quality and quantity, the 

 animal must have sufficient food to make that quality and 

 quantity, and sufficient clean water to supply the material 

 of which milk is made. And through the whole process it 

 pavs to keep her comfortable, warm, and quiet, without 

 having to travel too far for her food and drink. 



To Milk a Cow Clean. This has always been the 

 ambition of the careful milker, and when that end is 

 attained, he may l>e generally satisfied. But to milk a cow 

 in a cleanly way, although of equal importance, does not, 

 in a large percentage of cases, come within the scope of 

 consideration. (Jood dairy cows arc often quite spoiled by 



