24 FEEDING WITH SUGAR BEETS, SUGAR, ETC. 



breeding. There are cases where they are not profitable as milk 

 producers, under which circumstances they had better be fat- 

 tened and sold to the butcher; for example in a city, where 

 the milk is the only object in view, and the high .selling price 

 permits elaborate feeding. Under such circumstances the cow 

 is purchased when it has attained its full maturity, that is, after 

 the third calf has been born. 



Considerations The quantity and composition of milk differ with the cow. 

 about milk and Certain cows giving considerable milk after calving will soon 

 milking. run ^^ w hjj e fa e reverse would be true for other cows. It is 

 always important to remember that a cow that has been dry for 

 a long time gives more milk after calving; that cows reach their 

 maximum of milk production after the birth of the third calf 

 and then decline, but in some special cases their milk character- 

 istics are retained for a very long time. As a general thing the 

 milk will be more abundant and better if the calf is born during 

 pasturage season. An ample supply of milk depends more than 

 is generally supposed upon the dampness of the locality; near 

 the sea or rivers, etc. , are the best localities. 



Upon general principles it may be admitted that immediately 

 after calving the milk is the richest in protein and fatty sub- 

 stances; the percentage decreases for one week, and then the 

 quality remains constant. 



Milk of young animals not having attained their full growth 

 is more watery than that of older cows properly fed. The 

 fattened condition of the cow has also an important influence, 

 and there is not the slightest doubt that it is a great mistake to 

 allow the general constitution of a cow to run down, as the milk 

 is sure to lose its quality. The time of milking not only has an 

 influence upon the composition, but upon the quality of the milk 

 which varies with the same milking; at first the milk contains 

 less fatty substances than towards the end. For example, the 

 morning milk contains more water and less fat than that of the 

 evening, and three milkings per diem appear to be better than 

 two. Whatever be the ration, it is impossible to change a poor 

 milk into a rich one. 



Fat percentage in milk is the true and only basis for its sale. 

 The milk obtained while feeding with sugar-factory residuum 



