No. 4.] FEEDING OF DAIEY COWS. 133 



door of the cow's udder is the key of gentleness and kind- 

 ness. The more unkindly you use a cow, the more she 

 holds her milk up. 



The blood from the artery comes in at the top of the 

 glands and spreads all through. The arteries branch and 

 meet the milk tubes, so they are all interlaced. The 

 water in the cow's blood seems to pass through the 

 cellular wall and go inside, so that the identical water which 

 is swallowed by a cow passes through the cow's system out 

 of her teats into the milk pail. That is one reason why, 

 especially in the case of farmers who are occupied in supply- 

 ing milk for table use, the very greatest care should be 

 exercised to see that the water for the cows is pure and 

 wholesome, — just as clean as the water you would drink 

 yourselves. The inside of the lobes at the end of the milk 

 ducts is lined with tiny cells, and you will get an illustra- 

 tion of what they are like under the microscope by thinking 

 of the top of a honeycomb, each little cell covered over. 

 The whole interior of the milk ducts is like that, only on a 

 much smaller scale. When a cow is secreting her milk, 

 the end of each of these cells seems to enlarge into a little 

 bud, and when the bud is fully formed it drops off; and 

 these make the fat-globules that trickle off and come down 

 in the milk. That is why the stoppings are richer than the 

 fore milk of the cow, because these globules, being solid, 

 and only in suspension in the milk, come down less easily 

 and quickly than the fluid portion. You see it is not easy 

 to pour rich food into the mouth of the cow, have it go all 

 through that mysterious process of digestion, have it go into 

 the blood of the cow, and then come down through this 

 gland called the udder, form these little globules of fat, and 

 have a response in richer milk in two days after you have 

 fed the richer feed at the mouth. We do that all right in a 

 flour mill or with some piece of machinery, which is not a 

 living organism like a cow. The quality of a cow's milk 

 depends upon the structure of the cow's udder. Good food 

 will increase the activity of this udder's action, and poor 

 food will decrease its activity. Its activity will always be 

 in proportion to the nature of the material supplied in the 

 blood, that material out of which milk is made ; therefore 



