MILK. 25 



energies are directed to meet his demands, the food 

 that has hitherto gone to mills being directed to an 

 equalization of flesh over the whole animal. The 

 aged beast thus fattens readily and economically, and 

 furnishes a flesh of a juic}^ texture and high quality. 



The Ayrshire cow is a renowned milker through 

 inheritance ; yet the Scotch have a saying, taught 

 by experience, that "the cow gives her milk by the 

 mou'." It is a fancy of the sculptor that the tigure 

 he is about to cut already exists iu the marble, and it 

 is his work only to expose it to view. So may we, 

 employing our fancy, see milk lying concealed in the 

 grasses, which the cow has but to lap in order to fill 

 the pail. 



The food, and the machine for the conversion of 

 food into milk, are the two elements that, united in 

 a happy manner in one harmonious design, make the 

 production of milk a commonplace affair. But who 

 shall raise it from the commonplace by exposing the 

 secret spring? of action, and prying into the conceal- 

 ments of nature? 



The question of milk, however, deserves a chapter 

 of itself, where it can be treated in a manner com- 

 mensurate with its importance. 



