576' 
Supplement to the " Tropical A'^nduUUV-isi?' [Feb. 1, 1904, 
Which is the best method, and to which should 
preference be given ? A Danish veterinary surgeon 
named Mons. Hegelund, has made the following 
observations upon milking dairy cows : — "It 
seems evident that the mode of working should be 
to try and imitate as far as possible the movement 
of the young calc when sucking, who seizes the 
base of the teat between his two jaws, gradually 
causes a light, downward pressure, which brings 
the milk contained in the teat into his mouth ; the 
teat, left to itself, is filled and emptied again on . 
the same principle. If the teat is held with the 
whole hand it closes the superior opening by 
enclosing the base between the thumb and first 
finger folded together ; this result obtained, 
successively close the second finger, the third, and 
then the fourth. The milk is then projected in 
the form of a Jet by a gradual downward pressure, 
as when the calf is sucking ; this result obtained, 
open the hand, grasp the teat again, and work as 
before. After a few trials this movement will be 
easily followed. Now the question is in what 
order the teats should be taken to be of the best 
advantage? Mons. Hegelund, after much studying, 
comes to the following conclusions : In a general 
way the milker opens the two lateral right 
quarters, of which the teats are the easiest to hold, 
and afterwards passing to the exterior quarters. 
In Switzerland good milkers work diagonally, 
but as a general rule the milker follows his own 
fancy, neglecting the teats which are the most 
difficult to hold, and some by so doing injure the 
. udders of young dairy cows. After considering the 
various methods, the Journal d' Agriculture Pra- 
tique considers the Hegelund method gives more 
milk which is of a superior quality, the latter 
portion of milk often from 6 per cent, to 7 per 
cent., and even 8 per cent, of butter-fat. 
THE FAT OF MILK — WHERE DOES IT 
COME FROM? 
New York Experiment Station : Bulletin No. 132 
of the New York Experiment Station affords the 
following conclusions of experiments : — 
First. — A cow fed during ninety-five days on a 
ration from which the fat has been nearly all 
extracted, continued to secrete milk similar to 
that produced when fed on the same kinds of hay 
and grain in their normal condition. 
Second. — The yield of milk fat during the 
ninety-five days was 62*9 pounds. The food fat 
eaten during this time was 11'6 pounds, 5"7 only 
of which was digested, consequently at least 57 "2 
pounds of the milk fat must have some other 
source than the food fat. 
Third. — The milk fat could not have come from 
previously stored body fat. This assertiDn is 
supported by three considerations. (1) The cow's 
body could have contained scarcely more than 
sixty pounds of fat at the beginning of the 
experiment. (2) She gained forty-seven pounds 
in body weight during this period of time with 
no increase of body nitrogen, and was judged to 
be a much fatter cow at the end. (3) The 
formation of this quantity of milk fat would have 
caused a marked condition of emaciation which, 
because of an increase in the body weight, would 
have required the improbable increase in the body 
of 104 pounds of water and intestinal contents. 
Fourth. — During fifty-nine consecutive days 
38'8 pounds of milk fat were secreted and the urine 
nitrogen was equivalent to 33"3 pounds of protein. 
According to any accepted method of interpre- 
tation not over seventeen pounds of fat could 
have been produced from this amount of metabo- 
lized protein. 
Fifth. — The quantity of milk solids secreted 
bore a definite relation neither to the digestible 
protein eaten nor to the extent of the protein 
metabolized. In view of these facts it is suggested 
that the well-known favorable effect upon milk 
secretion of a narrow nutritive ratio is due 
in part to a stimulative, and not wholly to a 
constructive function of the protein. 
Sixth. — The composition of the milk bore no 
definite relation to the amount and kind of food, 
Seventh-~The changes in the proportion of milk 
solids were due almost wholly to changes in the 
percentage of fat. 
Query : — Where does the fat come from ? 
WARTS. 
The best and simplest remedy for warts on 
cow's teats (snys the Queensland Agricultural 
Journal) is pine or Stockholm tar. It is best to 
use it when the cows are dry. Just give one or 
two applications, and the warts will come off. 
THE GROUND NUT. 
I. — ITS USES. 
For Confectionery. — In the United States some 
40,000 tons are raised annually; full three-quarter 
of the total crop are used in confectionery ; the 
better grades are roasted and eaten, and the inferior 
kinds made into burnt almonds, &c. 
For Oil. — The nut is very rich in oil — from 30 to 
50 % of the weight of the shelled nut according 
to published analysis. Tte oil is agreeable to 
the taste and smell, and very similar in character 
to olive oil and cotton-seed oil. The best grades, 
" cold drawn " are employed for culinary purposes. 
So good is the oil that it is a common substitute 
for, and very difficult to distinguish from oliveoil, 
The lo jver grades are used to an enormous extent 
in soap manufacture and for bleaching. Marseilles 
imported in 1,900, 101,542 tons of ground nuts, 
principally for manufacture of soap and of the 
pure oil. The bulk of these came from thelBritish 
and French possessions on the west coast of Africa 
and a small proportion from India.* 
For Oil Cake and Meal. — The refuse left after 
the expression of the oil forms an oil cake. 
' Cliemical analysis proves it to be extremely rich 
in carbohydrates and nitrogenous matters, with, in 
addition, a considerable quantity of fat. It is one 
of the most concentrated feeding stuffs with which 
we are familiar, ranking with cotton-seed meal, 
Unseed meal, etc. and in some cases is ahead of them. 
Experiments made in 1891-2 at the Woburn 
Experimental Farm, England, shewed the ground 
uut to be a useful feeding material for cattle, and 
* The export from India ia, we fear, not sv\£aoiently 
taken to account.— Ed. A. 31. 
