MILKIKG AKD MILKING APPARATUS. 213 



be red. Annatto in its solid state is red, but its weak 

 solution is yellow; the common gamboge is another in- 

 stance of this. All butter-coloring preparations, whether 

 prepared from annatto, gamboge, or the petals of various 

 flowers, are red, but give a yellow color to the butter. The 

 fat globules are derived directly from the blood, which is 

 red, and in some conditions of the cow the milk is distinct- 

 ly red. The color of the cream from colostrum is a deep 

 reddish orange, and some butter from Guernsey cows has 

 quite as deep an orange color under normal circumstances 

 as the colostrum of other cows. Some butter made from 

 the cream of colostrum of a Jersey cow in the author's 

 dairy, whose butter has been always of a deep jellow 

 color, was distinctly reddish. Is not this reddish tinge, 

 and the deep yellow approaching the red, then directly 

 derived from the coloring matter of the blood, the hema- 

 tine from which the blood derives its red corpuscles? As 

 this appears to be the case, it explains why the color of 

 cream or the fat in the milk is a special attribute of each 

 particular cow, and why some cows always produce deep 

 yellow butter upon the same food which yields m other 

 cows butter which is almost free from color and is nearly 

 white. 



CHAPTER XVII. 



MILKING AND MILKING APPARATUS. 



The operation of milking is necessarily based upon the 

 peculiar construction of the udder and teats. It is in- 

 tended to draw the milk from the udder by the force of 

 pressure rightly directed, and compel the natural flow of 

 the milk from the secreting lobules into the ducts and 

 reservoirs to refill the reservoirs after the pressure has 

 been removed. In the act of suction the calf exerts 



