MILKING. 77 



made by the* different experiment stations. It 

 is stated that the milk from the first portion of 

 any single milking is relatively poor and in- 

 creases in richness to the strippings, which are 

 relatively very rich. Thus the New York Sta- 

 tion found that in the case of five cows the 

 first pint, of milk contained only .3 per cent of 

 fat while the last pint contained 6.85 per cent 

 and the mixed milk from the whole milking 

 averaged 2.55 per cent. In every instance the. 

 first half contained only from one-third to one- 

 half as much fat as the last half. Similar re- 

 sults are reported in Connecticut, also in Indi- 

 ana and New Hampshire. 



Daily variation. — The milk of the same cow 

 differs both in composition and in yield from 

 day to day. Babcock states that yield may 

 vary by 15 per cent and the amount of fat by 

 as much as 50 per cent. 



Four cows tested at the Wisconsin Station 

 (Report 1889, page 42) showed an average daily 

 variation of from 1.18 to 1.8 lbs. of milk, and 

 the yield of fat j)er day fluctuated about 8 per 

 cent. In connection with this work Dr. Bab- 

 cock says (Wisconsin Report 1889, page 43): 



Our experimental work during the past year has directed 

 attention especially to these variations and has served to in- 

 dicate some causes for them which have not been given 

 much prominence by writers upon dairy matters. It is gen- 

 erally considered when the farmer has supplied a sufficient 

 amount of proper food and has provided good shelter and 



