30 MILK SECRETION 



inal wall may be felt with the finger. It is supposed that the 

 size of, this hole is in some measure indicative of the milk-produc- 

 ing capacity of the cow. This opening in the abdominal wall is 

 called the milk-hole or milk- fountain. Large irregular veins are 

 considered a much better indication of good milking properties 

 than small straight veins. 



The formation of gland-lobules is entirely inherent in the cow. 

 The only way that these may be increased is through selection 

 and breeding. The amount of blood which passes through the 

 cow's udder is also largely inherent, although this may in a small 

 measure be affected by the amount and quality of food given to 

 the cow. It should at all times be remembered that a cow is not 

 a mere receptacle into which so much food can be introduced, and 

 from which so much milk can be drawn. After giving due credit 

 for the influence of all other conditions, we must still recognize 

 that the inherent conditions affecting the secretion of milk are 

 the most important. 



External Appearance of the Udder. A cow's udder should be 

 well and symmetrically formed. It should be square and wide, 

 and extend well along the abdomen of the cow, and back up 

 between the thighs. When the udder is empty it should be soft 

 and flexible. The teats should be medium large, be placed well 

 apart, and point downwards. 



There should be little or no depression in the udder between 

 the teats; that is, each quarter should not appear distinct and 

 separate when viewed from the exterior. 



The cow's udder should be covered with fine, soft, downy 

 hair. A light golden yellow is said to be indicative of a good 

 quality of milk. 



A firm, fleshy udder is undesirable. In the first place, it is 

 not indicative of good milking qualities, and, secondly, such 

 an udder is predisposed to inflammatory diseases. 



Milk-fever. This is a common disease in fresh cows. It is 

 due to a congested condition of the cow's udder. The decompo- 

 sition products of the colostrum milk in the udder are absorbed by 

 the blood, and produce the characteristic symptoms of milk-fever. 

 Dr. Peters, of the Nebraska Experiment Station, says that a good 



