REMARKS ON THE SUPPLY OF MILK. 
163 
itinerant milk-vendors there may be it would be difficult to 
say. There are also four professed vendors of asses’ milk. 
In this country we depend entirely upon cows’ milk, if we 
except an occasional resort to asses’ milk for invalids. But 
in other countries the milk of the goat, sheep, mare, camel, 
and reindeer are utilized. Sheep’s milk is a common beve¬ 
rage in Toorkistan, where the sheep are milked regularly 
three times a day. It is also used in Sweden and Denmark. 
Goats’ milk is used in Switzerland, and reindeer’s milk in 
Lapland. The milk of the camel is a very favorite drink in all 
countries where the animal is used. The quantity given by 
the camel, without green food, does not usually exceed a 
quart; but the Bactrian, which enjoys a more succulent diet, 
yields twice that quantity. Some of the pastoral tribes pos¬ 
sessing large herds live almost wholly upon camels’ milk 
during a great part of the year, and it is frequently given to 
favorite horses, which are extremely fond of it. 
From 80 to 90 per cent, of cows’ milk consists of water. 
This quantity may be increased by special feeding for this 
purpose. Some sellers of milk in the neighbourhood of large 
cities, who are too conscientious to add water to their milk, 
but who still desire to dilute it, contrive to effect their pur¬ 
pose by feeding their cows on juicy, succulent food, containing 
much water. Such watered milk they are able to sell with 
a safe conscience, though it may be doubted if the true 
morality of the case is much better than if the pump or 
■water-can had been called directly into action. The large 
breeds of cows, which are remarkable for giving very great 
quantities of poor, watery milk, are kept in many parts of 
the country around London for supplying the metropolis 
with milk. The seasons have their effect upon milk. The 
milk in spring is supposed to be the best for drinking ; hence 
it would be the best for calves. In summer it is best suited 
for cheese; and in autumn for butter making, it is better 
than that of summer. The cows less frequently milked give 
richer milk, and consequently more butter. The morning’s 
milk is richer than the evening’s. The last-drawn milk of 
each milking, at all times and seasons, is richer than the first 
drawn, which is the poorest. Both the quality and quantity 
of milk will depend on many circumstances. The breed of 
cows is important. Small breeds give less milk, but it is 
of a rich quality. The kind of food also exercises no 
inconsiderable influence. Fed on grass and brewers’ grains, 
cows give great quantities of milk; but the grains are an un¬ 
natural food, and have an injurious influence on the health of 
the cows and the quality of the milk. 
