682 



DAIRYING. 



Fig. 847.— Udders of Good Milkers, 

 contains in — 



Solid fat, 

 Fluid, 



Butter, the fatty substance 

 of milk, is not in solution 

 in the milk, but exists in the 

 shape of tiny drops, or glob- 

 ules, which are suspended 

 in the serum. In one pound 

 of milk containing four per 

 cent of butter, about 40,000, 

 000,000 of globules must be 

 contained. Fresh butter 



Winter. 



60 

 40 



Summer. 



40 per cent 



60 " " 



. Conditions of the Production of Pure Milk. 

 The secretion of milk is influenced, to a large degree by the 

 characteristics of the cow. If her organs of circulation and her ve- 

 sicular system are well developed, so that circulation and assimila- 

 tion are not hindered, she must show a higher secreting action, 

 under similar conditions, than if she be deficient in these organs ; 

 and more milk, by far, mus| be secreted by a mammary gland which 

 is perfectly developed in all its parts, than by one which is smaller 

 or stunted in its growth. And it may be set down as an indisputa- 

 ble fact, that an udder in an unsound condition cannot secrete pure, 

 milk. In order to have healthful, nutritious milk, the whole system 

 of the cow must be in a thoroughly healthy condition. 



In the production and pre- 

 paration of milk, either for 

 butter or cheese making, or 

 for the milk-delivery trade, 

 we cannot too strongly im- 

 press upon the dairymen of 

 America the supreme im- 

 portance of' cleanliness in 

 every stage of the industry, 

 and of pure air and ventila- 

 tion, not only for the cow, 

 but for the milk, the butter, or the cheese produced from her ; for 

 a lack in these, essential matters, nothing will make up. Those 

 who have achieved the greatest success and the highest distinc- 

 tion as butter or cheese makers, have been especially noted for 

 their cleanliness and neatness in every department and detail. 



Fig. 848.— Udders of Poor Milkers. 



