5o6 THE CONTROL OF THE MILK SUPPL Y 



(3) weigh all the milk and record the same against each cow, 

 and where the butter is made, test the value of each cow for 

 butter-making by the churn ; (4) do not discard heifers with their 

 first calf because they do not milk as well as some of the cows, as 

 frequently those heifers that yield too well with their first calves 

 turn out weak in constitution ; (5) never exhibit any heifer in- 

 tended to be kept for the dairy in the inspection classes at 

 any agricultural show, as she will be over-fed and spoilt.^ 

 Whatever means and methods are adopted, in breeding or in 

 purchase, it is important to remember that some breeds are 

 physiologically incapable of producing as good a quality and 

 quantity of milk as certain other breeds. Hence the dairyman 

 must first obtain a suitable breed if he desires to obtain compen- 

 satory results. 



General hygiene, feeding, and cleanliness. — It is necessary here 

 also only to add that the environment, food, cleanliness, and 

 general management must be maintained in such a way as will 

 ensure a high standard of good health and a yield of pure milk. 

 All food given to the cows should be fresh, in good condition, 

 and of such a nature as will not impart any unpleasant taste or 

 taint or other undesirable property to the milk. Many suggestive 

 hints in respect of food will have been gained by a perusal of 

 the best methods as they are worked in practice in Europe and 

 America, and the details of which are found in the present 

 volume. We may add that Mathews states that too great a 

 proportion of albuminoids tends to fatten only, whilst an excess 

 of carbohydrates improves the quality of the milk. Milk is also 

 reduced in quality in his opinion by giving foods which contain 

 a large quantity of water. He adds that " the foods that produce 

 the best flavoured milk are as follows : crushed oats, bran, maize 

 and bean meal, linseed and cotton cakes, cabbages, kohlrabi, 

 carrots, parsnips, and mangels later in the season, with of course 

 good hay and straw." ^ There should always be a pure and 

 sufficient water supply easy of access. Cleanliness is an absolute 

 necessity in general management. Each cow should be regularly 

 cleaned and groomed, and the udder should always be cleansed 

 before milking. Hair in the region of the udder should be 

 clipped. The hind quarters and flanks should also be cleansed 

 before milking. 



* Economies in Dairy Farming, by Ernest Mathews, 1903, p. 31. This 

 little book contains many useful hints on the management of dairy herds. 

 « Ibid., p. 45. 



