380 AMERICAN CATTLE. 



special mark is perceived, we can judge of the duration of milk, 

 by the marks which determine its quantity. Here we are rarely 

 mistaken. 



" "We ought to add, however, that we have never observed 

 any cow very well marked in regard to veijis which did not keep 

 her milk. "We repeat, therefore, that the marks of an abundant 

 "milker, may be considered as indicating a long continuance 

 of milk. 



MARKS FOR ASCERTAINING THE QUALITY OF THE MILK. 



"The quality of the milk depends much on the quality of the 

 food, on the period which has elapsed since calving, and on the 

 precise moment when the milk has been taken; immediately 

 after calving, the milk is always of bad quality, and it is always 

 better the older it is, or the longer it is since the cow calved. 

 At each milking, and as long as milk is given, that which is 

 drawn off at first, is more watery than that which is obtained 

 last. "We remark also, that the milk is improved by remaining 

 in its reservoirs, and that cows which are milked twice a day, 

 give better milk than those which are milked thrice during the 

 same time. 



"Cows fed with fresh, watery food, give a milk which is too 

 wheyey and too poor ; those kept on dry, hard food, give a milk 

 which is not abundant, but of good quality ; the cream, however, 

 separates with difficulty if it is not aided in its ascent by a mild 

 temperature, and by adding a little lukewarm water. 



"Cows w^hose food is varied, tolerably liquid, and devoid of 

 bad smells and tastes, have a good milk; those fed on articles 

 with a strong taste, on cabbages, turnips, radishes, and garlic, 

 give a milk which, in taste and smell, bespeaks these plants. 

 Oleaginous food, and oilcake, also produce bad milk. 



"In fine, it has been several times observed, that even the 

 mineral poisons taken by cows and goats, in top small quantities 



