CHAP. in. BUTTER WORKERS. 271 



half the rolling, and the granulation of the butter is preserved. The 

 arched form of the table assists the moisture to flow away from the 

 butter at both ends. The back action of the helical roller brings the 

 butter back into a mass, ready for rolling out again. The " Arch- 

 Albany " butter worker is made by Messrs. T. Bradford & Co., 140, 

 High Holborn. 



CHAPTER IV. 



THE SECKETION OF MILK. 



IN order adequately to understand the organic mechanism whereby 

 milk is produced it is desirable first to inquire what becomes of 

 the food which the cow eats of the grass she grazes in the pasture, or 

 of the cake, roots, or hay supplied to lier in the stalls. 



Cattle, sheep, and ruminants generally are popularly described as 

 possessing four stomachs. It is, perhaps, more correct to say that 

 these animals each have one stomach, comprising four compartments. 

 The names of these are many,; in the order in which the food traverses 

 them they are : 



1. The rumen or paunch ; 



2. The reticulum or honeycomb ; 



3. The omasum, 1 psalterium, liber, many plies, manyplus, or many- 

 leaves. 



4. The abomasum, or reed, or rennet stomach. 



The capacity of the stomach of the cow is enormous, amounting to 

 from fifty to sixty gallons. It fills the greater part of the abdominal 

 cavity, and the paunch alone occupies nine-tenths of the entire volume 

 of the stomach, the remaining three divisions constituting a mere 

 chain on the front left side of the paunch. In the sheep, though ab- 

 solutely smaller, the paunch is relatively as large as in the ox. The 

 fourth division, or abomasum, is the part of the cow's stomach the 

 internal lining membrane of which secretes gastric juice. In other 

 words, only the fourth compartment is capable of exercising the 

 digestive function. It is called the rennet stomach, because it is the 

 fourth compartment of the calf's stomach which is salted and preserved 

 in the form of " veils " to furnish natural rennet for use in cheese- 

 making. The secretion of the peptic glands, which line the abomasum, 

 supplies the rennet. 



Like all ruminants the cow can stow away in the rumen or paunch, 

 as the first division of the ruminant stomach is called, an enormous 



1 Gr. omos, raw. 



