MILK. 143 



CHAPTER XXXI. 



MILK. 



MILK. Nature provides as a food for the young calf the 

 milk of the mother cow. For a short time after the birth of 

 the calf this product is called "colostrum." In a few days, 

 however, the cow gives in her udder milk such as we use. 

 The giving of milk is to a great extent an acquired habit. In 

 the case of breeds raised for beef only, as in the case of 

 Herefords, the quantity of milk given is not large. Where, 

 however, the aim has been to produce dairy cows the continued 

 practice of milking has gradually increased the flow of milk. 

 The knowledge of this is important. For instance, if we begin 

 by milking a cow, say for only six months, and then allow her 

 to go dry, she will of herself be inclined to go dry thereafter 

 at about the end of six months. If we do not thoroughly milk 

 out a cow at first, she will gradually drop off in her flow. It is 

 of importance, then, to thoroughly milk out the cows, especially 

 as the strippings are the richest portion of the milk. Anything 

 that irritates or disturbs a cow will cause her to " hold up " 

 and to produce a poorer milk. The cow as a milk-producing 

 animal, it must be remembered, is very much what her owner 

 makes her, and she will give many of her qualities to her calf. 



If we place some milk in a tall, narrow glass, and allow it to 

 stand for a while, there will gradually rise to the top a thick 

 substance, sometimes yellowish in color, which we call cream 

 When this cream is churned, we get from it butter, which is 

 an oily substance. Carefully remove the cream, and allow the 

 other portion of the milk, the skim-milk, to stand for some 

 time until it thoroughly sours ; we shall find that a curdy 



