30 BUTTER-MAKING. 



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 

 decomposition 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 Experi- 

 ment Station, says that a good and simple remedy for a diseased 

 udder is to pump it full of air. This can be accomplished 

 with an ordinary bicycle pump. After some air has been 

 pumped in, then the cow's udder should be worked or massaged 

 with the hand so as to cause the air to pass through the quarter. 

 He claims that the udder can thus be restored to its normal 

 condition very quickly, thereby preventing and even curing 

 milk-fever. In case the udder is caked very badly, apply a 

 hot poultice. Small five- or ten-pound bags filled with bran 

 and kept hot is a good substance to use. A compress 

 is also used. This consists simply of using a piece of heavy 

 cloth. Put it on so that it lifts up the entire udder, and tie 

 it over the back of the cow. Straw should be put underneath 

 it on the back so that the cord does not injure the animal. 



