30 BUTTER-MAKING. 
the teats; that is, each quarter should not appear distinct 
and separate when viewed from the exterior. 
The cow’s udder should be covered with fine soft, downy 
hair. A light golden yellow is said to be indicative of a good 
quality of milk. 
A firm, fleshy udder is undesirable. In the first place, itis 
not indicative of good milking qualities, and, secondly, such 
an udder is predisposed to inflammatory diseases. 
Milk-fever.— This is a common disease in fresh cows. 
It is due to a congested. condition of the cow’s udder. The 
decomposition products of the colostrum milk in the udder 
are absorbed by the blood, and produce the characteristic 
symptoms of milk-fever. Dr. Peters, of the Nebraska Experi- 
ment Station, says that a good and simple remedy for a diseased 
udder is to pump it full of air. This can be accomplished 
with an ordinary bicycle pump. After some air has been 
pumped in, then the cow’s udder should be worked or massaged 
with the hand so as to cause the air to pass through the quarter. 
He claims that the udder can thus be restored to its normal 
condition very quickly, thereby preventing and even curing 
milk-fever. In case the udder is caked very badly, apply a 
hot poultice. Small five- or ten-pound bags filled with bran 
and kept hot is a good substance to use. A compress 
is also used. This consists simply of using a piece of heavy 
cloth. Put it on so that it lifts up the entire udder, and tie 
it over the back of the cow. Straw should be put underneath 
it on the back so that the cord does not injure the animal. 
