34 



seven per cent fat. In general, the richest milk is produced in the 

 smallest cjuantity, and poor quality is compensated by a large flow. 



Colostrum. — The first milk after parturition differs from true milk 

 in containing double the solids and ash, a large part of the former 

 being albumen. It is not, therefore, like true milk, nor adapted to the 

 same purposes of use; but is more like eggs, and particularly rich in 

 nutrients suited to the early feeding of the calf. It should be remem- 

 bered when feeding it in place of skim milk that one quart of colostrum 

 is about equal to four quarts of skim milk, and its use governed ac- 

 cordingly. 



Feed. — The kind and amount of food consumed by cows exerts less 

 influence upon the fat content of milk than farmers are wont to sup- 

 pose. Thousands of actual determinations of fat have confirmed this 

 truth. A prominent reason why farmers do not accept this result is 

 that they observe things from a different point of view; they never 

 have determined actual fat, hence are not qualified to judge of its 

 variation; they have merely observed the color and the "amount of 

 cream." Scientific people never base their determinations of quality 

 upon cream, which is far more variable and elusive than milk itself. 



First and Last Milk. — Determinations indicate that the fat content 

 of first or "fore" milk is about 2 per cent, while the "strippings" or 

 last milk tests 8 to 10 per cent. Farmers are generally aware that a 

 difference exists but do not appreciate its importance. It is right here 

 that the whole subject of quality, so far as this paper is concerned, 

 centres. j\Iany losses occur through ignorance of this point, which 

 may be best illustrated by concrete examples. 



A. — A young man entered a fine Devon cow in a butter-fat pro- 

 ducing contest at a fair. The award was to be based upon the actual 

 fat found in twenty-four hours' milk weighed and determined by the 

 Babcock test. From appearances this Devon cow was a certain win- 

 ner. So confident was her owner that he milked her quickly each time, 

 and gave himself little apparent concern over the results. A com- 

 petitor with a good grade Jersey, not so confident but determined to 

 go the limit, milked his cow, and then kneaded her udder and stripped 

 and stripped, until he could get no more. He secured a $2.5 prize by 

 2 ounces of fat over the Devon. Had the owner of the latter put his 

 pride in his pocket and done about fifteen minutes stripping he would 

 probably have been repaid at the rate of $100 per hour for his time. 



B. — Some people producing cream and veal from the same cows 

 were wont to milk the herd partially and let the calves finish. Had 

 they reversed the order both the veal and the cream products would 

 have been more satisfactory. 



C. — Mr. Brown keeps a mixed farm, where his men do the field 

 work between 7 and 6 o'clock, and the chores, including milking, 

 before breakfast and after supper. Being eager to get to the village 

 in the evening they hurry through milking, leaving an average of 1 

 pound of milk in the udders of the 20 cows. Having been out the even- 



