366 APPENDIX. HORSFALL'S SYSTEM. 



average size, with the kind and quantity of food above 

 mentioned, they will lose perceptibly in condition. 

 This is easily explained when we find their milk rich in 

 substances which serve for their support when in store 

 condition, and which are shown to be diverted in the 

 secretion of milk. 



In the neighborhood of towns where the dairy prod- 

 uce is disposed of in new milk, and where the aim of 

 dairymen is to produce the greatest quantity, too fre- 

 quently with but little regard to quality, it is their 

 common practice to purchase incalving cows. They 

 pay great attention to the condition of the cow ; they 

 will tell you, by the high comparative price they pay 

 for animals well stored with flesh and fat, that condition 

 is as valuable for them as it is for the butcher ; they 

 look upon these stores as materials which serve their 

 purpose ; they supply food more adapted to induce 

 quantity than quality, and pay but little regard to the 

 maintenance of the condition of the animal. With such 

 treatment, the cow loses in condition during the process 

 of milking, and when no longer profitable is sold to 

 purchasers in farming districts where food is cheaper, 

 to be fattened or otherwise replenished for the use of 

 the dairy keeper. We thus find a disposition in the 

 cow to apply the aliment of her food to her milk, rather 

 than to lay on flesh or fat ; for not only are the ele- 

 ments of her food diverted to this purpose, but, to all 

 appearance, her accumulated stores of flesh and fat are 

 drawn upon, and converted into components of milk, 

 cheese, or butter. 



As I am differently circumstanced, a considerable 

 portion of my dairy produce being intended for butter, 

 for which poor milk is not adapted, and as I fatten not 

 only my own cows, but purchase others to fatten in 

 addition, I have endeavored to devise food for my 

 milch cows adapted to their maintenance and improve- 

 ment, and with this view I have paid attention to the 

 composition of milk. From several analyses I have 

 selected one by Haidler, which I find in publications 

 of repute. Taking a full yield of milk, four gallons per 



