312 
Milk. 
Weight 
Lucerne 
at the 
AVeii^ht 
tjreen 
1 rOQUce 
.1 1 ounce in iuiu^ 
consumed 
Beginning 
after 
Lucerne 
in 
from mn lbs. 
from 100 
of Experi- 
]6 JJays. 
consumed. 
MiUc. 
Green Lucerne. 
lbs. Live- 
ments. 
weight. 
lbs. 
lbs. 
lbs. 
galls. 
galls. pints, ozs. 
lbs. 
Two heavy 1 
cows . . J 
2112 
2102 
4921 
68 
1 3 16 
14-6 
1537 
Two lightj 
1537 
3850 
48 
1 0 16 
lG-0 
cows ../ 
It Avill be seen that the weight of the cows remained unaltered 
during the experiment, and that the two heavier cows produced 
more milk than the two lighter ones ; and also that the former 
gave a better return for the amount of food consumed. 
These results agree perfectly with ordinary experience. As a 
rule, milking-cows of small breeds are not so profitably kept as 
large breeds ; and heavy animals generally give more milk than 
light or small individuals of the same breed, other circumstances 
being equal. This no doubt is one of th.e reasons why cow- 
keepers prefer tall Yorkshire cows and other large crosses of 
short-horns to all other breeds. 
In the preceding pages attention has been directed to the 
principal circumstances which affect the composition or quality 
of the milk. Others might, of course, be mentioned, but such 
circumstances as the. age of the animal, its state of health, general 
constitution, &c., are too obvious to need any special notice. 
On the Adultei-ation of Milk, and means of Detection. 
A great deal has been said and written about milk adultera- 
tion. In treatises on this subject almost every Avriter mentions a 
number of substances which are said to be used in London and 
other large towns for this purpose ; and yet, perhaps, not one of 
these materials is really so employed for adulterating milk. In 
point of fact, sheep's brains, starch, paste, chalk, and other w^hite 
m<aterials which are said — on what authority nobody has ever 
decided — to have been found in milk, only exist in the imagina- 
tion of credulous or half-informed scientific men, who in many 
cases reproduce faithfully in their writings all the exaggerations 
and errors of their predecessors. 
In large towns and all places where the demand for milk at 
times is greater than the supply, its quality is not so good as it 
might be. The inferiority, however, arises simply from a defi-- 
ciency of cream, and an excess of water. The cow with the iron 
tail, indeed, is said to be the best friend of the milkman, perhaps 
not without good reason. 
When milk-cows are fed upon distillery waste, bran-mashes> 
