400 
ON THE CASTRATION OF THE COW. 
“ 3. Immunity from those unfortunate mishaps, the accompani- 
ments or occasional consecutives of gestation and calving. 
“ 4. Immunity from the accidents liable to happen in the bulling 
season, when heavy cows mount upon the backs of others, or such 
others are mounted by heavy bulls. 
“ 5. Increased disposition to grow fat whenever their milk dries 
up. 
“ 6. Lastly, castration is the only means we possess of prevent- 
ing the onerous expenses occasioned by cows becoming bulling, 
which is so frequent in certain countries, that it is rare to see cows 
continuing in milk for more than two or three years without suc- 
cumbing to this state. For example, in the neighbourhoods of 
Lausanne and Lavaux they are obliged, on account of this, to 
change their cows every second or third year ; an obligation that 
is absolutely ruinous to the cow-keepers of those parts.” 
M. Regene (of Bordeaux), in a paper published in the Recueil 
de Mtdtcine Veterinaire for 1835, says, “ that at the time he is 
writing, the good effects of the castration of cows commencing to 
be known in his part of the country, he is receiving solicitations 
from cow-keepers all around him to perform the operation.” 
He ends his account with saying : — 
“ The maintenance of the secretion of milk in the subjects of the 
preceding observations goes to confirm what I had already made up 
my mind to, viz. that castrated cows yield, after the operation, 
uninterruptedly, double the average quantity they gave during 
the foregoing years. From my investigation, from the time of my 
commencing my experiments until now, this calculation turns out 
very exact ; and if cows should continue to give milk all their 
lives, such an operation would possess incontestible advantages, 
especially in large towns or localities, where provender was very 
dear and milk sold well.” 
Out of twenty-seven cows, between the ages of six and fifteen, 
our confrere , M. Morin, has experienced the following results : — 
“ 1. Augmentation of milk in cows aged from six to eight 
years. 
“ 2. Constant production in cows that have passed the above 
age. • 
“ 3. Milk richer than in the uncastrated cow, and consequently 
more buttery, and the butter of a deeper colour, at the same time 
that it is superior in odour and flavour to that produced by the 
entire cow.” 
To substantiate what he has said touching the invariably better 
quality of the milk, M. Morin relates, “ that a person having had 
his cow operated on when fifteen years old, and recently calved, 
with the especial view of giving her milk to his new-born child 
