Infective Gastro- Enteritis in Calves, Lambs and Foals. 143 



Other conditions, liowever, lead to variation in quality. Hassall 

 found that the morning milk of the cow furnished 7.5 per cent, 

 of cream, while the evening milk gave 9.5 per cent. Boedecker 

 found that morning milk had 10 per cent, of solids and evening 

 milk 13 per cent. The first drawn at any milking is poorer in 

 cream than that which is drawn last. The first may have only 

 one-half or in extreme cases one-fourth of the cream that the 

 strippings have. When the. cow is in heat the milk not only 

 contains more of the solids, but has granular and white blood 

 cells like colostrum and often disagrees with the young animal. 

 The milk of the young cow with her first calf is u,sually more watery 

 than that of the adult, and that of the old one has a greater ten- 

 dency' to become acid . The longer the period which has elapsed 

 since calving the greater the tendency to an excess of .salts. 

 Certain breeas like the Channel I.sland cattle produce an excess 

 of butter fat (4 — 5 per cent.), whereas others like Holsteins, 

 Ay rshires and Short Horns have less on an average ( 3 — 4 per cent . ) , 

 the casein and, it may be, the water predominating. Hence Jersey 

 and Guernsey milk will .scour calves which do well on that of 

 one of these other breeds. 



Overkept, fermented and soured food tends to produce acidity 

 and other changes in the milk. Old brewers' grains, swill, and 

 spoiled gluten meal, or ensilage, e.specially s.uch as has been put 

 up too green, are especially injurious to the milk. The milk of 

 cows fed on raw Swedish turnips or cabbage acquires a bitter 

 taste and odor. 



The milk of different genera of animals offer such .strong 

 contrasts that it is always dangerous to attempt to bring up the 

 young of one genus upon the milk of another. The follow- 

 ing table giving the composition of the milk in woman and each 

 of the domestic mammals serves to illustrate this and to furnish 

 a basis for adjustment : 



-Becquerel and Vernois., 



