the lactiferous, or milk-conveying, ducts, 
much as a bimch of grapes is clustered 
around the stem upon which they hang from 
the vine-stalk. They are about l-200ths 
of an inch in diameter. Each vesicle con¬ 
tains a number of cells and each cell has a 
nucleus or central mass; this is shown at fig- 
fig. 507. 
ure 509; in which the gland vesicles are highly 
magnified. These gland cells become in¬ 
filtrated with fat during the period of milk 
production and this fat supplies the cream of 
the millc The milk ducts converge and run in¬ 
to two, three, and sometimes four large chan¬ 
nels which in their turn, empty into a larger 
reservoir situated at the base of the teat (see 
Fig 507 at B.) These milk ducts are lined with 
a fine mucous membrane and this itself secretes 
some portion of the milk which always con¬ 
tains more or less mucus. The teat is formed 
of, first, this fine mucous membrane, which is 
very delicate and sensitive, then a thick layer 
of tissue over which the*mucous membrane is 
doubled; and this tissue is again covered by the 
skin. 
i’Tg. 
fig. 508. 
Among this tissue are numerous bundles 
(fasciculi) of muscular fiber, arranged in a 
circular and a longitudinal manner around 
the duct or orifice of the t ‘at. At the base 
of the teat is the sphincter muscle, which 
operates as an elastic band or ring to close the 
duct; below this are several other bands of 
concentric muscular fiber,and around the duct, 
lengthwise of the teat, are arranged numerous 
other fibers, A coarse representation of this 
arrangement is given at figure 
510. These muscular fibers, as 
well as the whole of the structure 
of the glands, are abundantly 
supplied with nerves. The whole 
of the glands is completed in 
structure by connective tissue 
which forms the mass of the 
udder, and this is surrounded 
and supported by several wide, 
elastic bands, and held in its place 
■HO. by the skin which covers them. 
From this description of the milk glands of 
the cow and the secretory apparatus can be 
readily understood its delicate and sensitive 
character. The large supply of blood which 
passes through it from the important artory 
which supplies tlio w hole reproductive appa¬ 
ratus, renders it remarkably sensitive to any 
disturbances of the circulation, or any acci¬ 
dental local derangement., Inflammation 
arising from an excessive circulation and sup¬ 
ply of blood is accompanied with engorgement 
of the fine vessels, and blood may pass directly 
through the secretory glands into the ducts 
and become mingled with the milk. This ex¬ 
plains the phenomenon of bloody milk, or the 
sensitive mucous membrane abundantly sup¬ 
plied with blood in minute circulating vessels, 
when in a condition of inflammation from 
whatever cause, secretes an excessive quantity 
of mucus, and hence we may have ropy milk, 
which is milk so largely mixed with mucus 
as to become adherent and stringy. Or when 
this ropy, adherent, glutinous mass fills the 
ducts and no milk can flow through them, the 
whole secretory function is arrested; the 
udder becomes bard; the gathered matter is 
abb'orbed into the connective tifsue, and we 
havea development of gargetor inflamed udder 
in its w orst, form. 
Unless speedily relieved, the fine secre¬ 
tory cells become obliterated in a growth 
of hardened tissue, and the glaud so far as 
this may occur, loses permanently its power 
of producing milk; and we find sometimes 
one of the glands, that is, a quarter of the 
udder, with its teat, spoiled for future use 
and dried up permanently. In bad cases the 
continued inflammation produces pus which 
burrows through the tissue, destroying the 
glands, and finally appeal’s at t.he surface as 
an abscess, by w hich the products, of the in¬ 
flammation escape. But the damage to the 
secretory apparatus may have been beyond 
remedy, because the minute cells of the finer 
glandular structure have been destroyed. The 
structure of the teat explains why the cow is 
able to retain the milk or let it down as is 
done in the operation of milking. The whole 
muscular part of the udder is under the con¬ 
trol of a system of voluntary nerves. The 
cow can draw tight the sphincter muscle which 
closes the outlet of the main lactiferous reser¬ 
voir at the base of th teat. She can contract 
the muscular bands which support the whole 
udder, and so compress the whole arrangement 
of the ducts as to prevent the flow of milk. 
Or, when by reason of weakness of the sphinc¬ 
ter muscle or by the will of the cow’, it is 
loosened, when the w eight of the loaded udder 
may become irksome to her, the passage is 
opened for the escape of the milk, the milk is 
leaked away and lost. Sometimes, again, the 
fine membrane lining the teat is injured and 
tumors or lumps are produced and the duct is 
obstructed, the cause may be easily under¬ 
stood. Or when the skin at the outer orifice 
of the teat scales off, as it is apt to do, aud 
the milk spatters aud spreads instead of flow¬ 
ing with an even stream, we may recognize 
the cause of the trouble from knowing the 
precise method in which the teat is constructed. 
The whole udder is a most wonderful organ, 
and the dairyman, or the owner of a cow, re¬ 
cognizing this fact, will do well to exercise the 
greatest care in every way to protect so sensi¬ 
tive and delicate a structure from every chance 
of injury. 
-- 
A NEW FIELD 
FOR A 
DUSTRY. 
GREAT IN- 
Cheese Dairying in the Southwest. 
Some years ago, I liecame satisfied that cer¬ 
tain parts of the Southwest possessed great 
advantages for the manufacture of cheese; 
but 1 had been pushing new things with such 
pertinacity and frequency upon the people 
witli whose interests I have been most com¬ 
pletely identified, that I have kept back the 
business which will be the topic of this article. 
Lately in a tour through the West. I became 
more than ever impressed with the advantages 
for cheese-making which the grass belt of East 
Mississippi and Western Alabama possesses. 
Determined to see if there was any “weak 
spot "in the deductions I had made in regard 
to the matter, I visited Little Falls, Herkimer 
Co., New York, and made a tear among the 
cheese-makers there, visiting several of the 
largest manufactories, and talking with the 
practical men w hom I met. I was over¬ 
joyed to discover that not. only were my views 
corroborated; but. the cheese-makers in one or 
two instances gave me some points to show 
the advantages of the above-named country 
over the North and West, that had not sug¬ 
gested themselves to me. 
“ Cheese-making in Mississippi! Why, I 
never thought of such a thing,” was the first 
exclamation of almost everyone, wheu I in¬ 
quired what was thought of making cheese 
there: then I would draw out my note-book 
aud give a synopsis of my points; and l soon 
had a convert. I did not find a single dis¬ 
sentient voice among all the cheese-makers I 
talked with; but the subject was new aud no 
one had thought about it, except here and 
there an occasional one “wondered” why 
cheese could not be made profitably in the 
South. I will give briefly my points just as I 
submitted them to t he cheese-makers; 
First. In East Mississippi a cheese factory 
cuu be run t he year round, because pastures 
are to be had the year through, iu clover, 
Blue-Grass, etc., for eight to ten months iu 
the year, and Bermuda Grass, Japan Clover, 
etc., all Summer. At the West—in Michigan, 
for instance—factories are idle from about 
Nov. 1 to May. In New York, the matter is 
a little better; but at the best, the capital in¬ 
volved in a factory and the men working in it 
are idle from one-hidf to one-third of the year. 
Is it necessary to say anything on the advan¬ 
tages of being able to make cheese all the year 
instead of only for six or eight months? 
Second. In the Southwest there is no com¬ 
petition, and there is a home market. If there 
is a cheese manufactory in the Southwest, I 
don’t know of it; I don’t, believe there is one 
south of the Ohio River. I think I may safely 
assert that there is not one in the States of Ala¬ 
bama, Mississippi, or Louisiana. The cost of 
transportation and the charges of many mid¬ 
dlemen are saved. The merchants would 
order direct; and advertising, commissions, 
etc., would lie saved. A stock would never 
have to be carried any time, been use there 
would be no competition, nor would it have 
to be sold at a sacrifice because the owner 
could not afford to carry it. 
Third. A higher quality of cheese could be 
made because the milk would be grass-flavored 
the year round. This would produce an even 
ness of quality, w hich would give a cheese- 
maker a reputation and a better price for his 
product, as well as a readier sale. 
Fourth. There would be a more even supply 
of milk, thus giving an opportunity for a larger 
product of cheese. At the North and West, as 
is well knowm, by August or earlier, the sup¬ 
ply of milk falls off about one-third, owing to 
failing pastures, and soiling with green com 
and other devices has to be resorted to, t<* 
even maintain that; in the South, Bermuda 
never fails, except by reason of cold weather, 
and in its season it is superior even to Blue 
Grass. Besides Bermuda, the South can have 
Johnson Grass—claimed by some to even sur 
pass Bermuda, Japan Clover and others. 
Moreover, in the North and West hot weather 
and flies affect the yield of milk very much, 
and, strange as it may seem, these do not 
sensibly affect cattle in the prairie region of 
Mississippi, it being well known that a cow 
can be milked there any time of the day; the 
molestation from flies, mosquitoes and gnats 
being incomparably less there than at the 
North and West. Then again, few or no cheeses 
would be lost by skippers; fresh meats receive 
little injury from “ lly-blowirrg ” there. 
Fifth. In the country in question the cost 
of fuel to keep milk at the proper tempera¬ 
ture would be less thau at the North and 
West, for it is cheaper. Of course, this applies 
only to the seasons of early Spring late Fall 
and "Winter. 
Sixth. Building material is somewhat 
cheaper in Mississippi; this, although not much, 
is something; and not to be unmentioned in 
any attempt at a thorough exposition of the 
advantages of the South. 
Seventh. A great advantage lies iu the 
fact that the immensely fertile prairie lands 
of East Mississippi can be bought at from $5 
to $ Lo per acre. There a re no finer grass lands 
on the continent. Land once in grass, is in grass 
there for a life-time. Clover needs no re-seed¬ 
ing. The pastures are green the year round. 
North and West lands arc worth (1 mean in 
the choice cheese-making regions) from $50 to 
$150 per acre, and cows must be fed during 
Winter, at considerable cost. Is it necessary 
to elaborate this vast advantage ? 
Eighth. The evenness of temperature in 
Summer facilitates the “curing” of the 
cheeses. From May to November in the 
South, the heat is oven enough to letthecur- 
iug process proceed uninterruptedly and with¬ 
out artifical heat, thus enabling parties to 
promptly “ realize ” on their product. North 
and West the variation of temperature at 
times hinders “ curing.” 
Ninth. Another very considerable item is, 
that “ scrub,” or common cows, can lie bought 
at $10 to $15 each. These, crossed by’ Jersey’ 
or Ayrshire bulls, will give very superior 
milch cows; and make the cost of flue milch- 
cows less than at the North and West. The 
skim-milk cheeses made from these grades 
would be superior to that grade of cheese 
made from the product of Northern stock. The 
day is coming, w r hen cream cheeses, made 
from the grade Jerseys and Ayrshires at the 
South, are going to lead the market. 
All along, perhaps the reader is wondering 
how we are going to cool off our milk to the 
projrer temperature. No trouble at all. In 
the first place, our nights are invariably cool— 
a great help. In the next place, we can get 
cool water from our springs, or from artesian 
wells 500 or more feet deep, or we can get an 
even tempera taro of 63 degrees in our sub- 
earth dairies in the rotten limestone rock. 
Readers may find something new in these 
thoughts; but the South is seeking ami wel¬ 
coming new things. Thousands of acres are 
being seeded to the grasses. We are begin¬ 
ning to make hay and raise cattle and sheep. 
We arc beginning to raise our own pork. We 
are introducing peppermint from which to 
distil oil. We are going into silk-raising. We 
can raise three crops of cocoons per an¬ 
num. Wu will soon be raising jute for over 
cotton, bagging, etc., and have a manufactory 
iu New Orleans. We are beginning to raise 
the castor bean. Our cotton manufactories 
and woolen mills are rapidly increasing. We 
shall soon lie making our own shoes, harness, 
and leather. Our coal and iron mines are be¬ 
ing rapidly developed. In fine, we are on the 
“ high road ” to rapid, substantial, enduring 
progress and development. 
Mobile Co., Ala. M. B. Hill yard. 
Vthxxmxx]. 
TREATMENT OF 
IN 
PUERPERAL 
A COW. 
FEVER 
I have read Mr. Stewart’s articles on “The 
Dairy Cow,” with much interest, and es¬ 
pecially’ the article on “Caro of Cows in 
Calving,” published some weeks since, and, 
although it may appear like egotism for me 
to attempt to add anything to what he has 
written on the subject, I have thought per¬ 
haps an experience I recently had, in a case 
of an attack of puoiperal, or milk fever, and 
the result of a course of treatment entirely dif¬ 
ferent from that recommended by him, might 
interest readers of the Rural. 
I have a very choice cow that did not come 
in until about the last of June. I think per¬ 
haps there would have been no trouble with 
her, were it not that the morning on which 
she calved it was cool and rainy and she be¬ 
came thoroughly soaked. After dropping 
her calf I put her in the stable, and as I al¬ 
ways do in such cases, fastened her in the stan¬ 
chions, to prevent Her from eating the after¬ 
birth. Right here I think is where I made 
my mistake. Had I rubbed her thoroughly 
until she had become warm and dry, I doubt 
whether any r ill effects would have followed; 
but from being wet and then confined so that 
she had no chance for any exercise, although 
she ate readily of some feed I gave her; yet 
after standing in the stable for four or five 
horn’s she was taken with a violent chill, and 
suddenly became so weak that it was with 
difficulty we could get her cm her legs after 
loosening her from the stanchions. 
I began the treatment by rubbing her 
smartly, and especially her limbs which seemed 
very’ cold. This I continued for about an hour, 
after which we drenched her with two heap¬ 
ing tablespoonfuls of cayenne pepper in about 
a pint of sweet milk. 
This was recommended by a neighbor of 
mine, a man who has had many years' ex¬ 
perience in the care of cows, and keeps a dairy 
of 40 cows or thereabouts. He claims that in 
all his experience ho has never found any¬ 
thing that had so good an effect in such cases 
as the free use of cayenne pepper. 
Be that as it may, the effect was all that 
could be desired in this case, the cow becom¬ 
ing naturally warm after a little time, and 
although she w r as very weak for a day or 
two, and, as a natural result of so great a 
shock of the system, the flow of milk was 
much decreased for a few days from what it 
would otherwise have been, she has since 
the first few day’s after calving given her 
ordinary mess of milk as compared with pre¬ 
vious years. 
Since I began writing the above communi¬ 
cation an incident has occurred illustrating 
how prone we are to believe our way the only r 
correct way, or, even if the same, or equally’ 
good results are reached by some other means, 
to still consider that ours is the best way. The 
incident, which I think worth relating, is this. 
An uncle of mine was visiting me, and I told 
him about the ease of this cow, and my treat¬ 
ment of her, and its result. He admitted that 
he thought I was very fortunate in saving her, 
“ But”, said he, “ I think it would have been 
better if you had used saltpeter, instead of 
cayenne pepper,” and he proceeded to give 
the result of his treatment of a case by the use 
of that remedy. 
farm topics. 
THE TRUTH ABOUT IT. 
The object of articles under this heading is not so 
much to deal with " humbugs " as with the many un¬ 
conscious errors that creep into the methods of daily 
oouutry routine Life. Eds.] 
MORE ABOUT ENSILAGE. 
HENRY STEWART. 
Now that Dr. Bailey has subsided, his 
dropped mantle has been taken up by Mr. 
Mills, or I might say that Dr. Bailey has 
passed over his lint to Mr Mills as a token 
that the latter gentleman has far outdone him 
iu his storias about ensilage. A statement is 
going the rounds of the papers which is 
calculated to strike the populace with wonder 
and give them an idea that farming under 
“the new dispensation,” as the disciples of the 
Bailey school of ensilage term it, is a more 
rapid road to wealth than any other known 
speculation. The statement is to the effect 
that Mr. Mills fed last year, from 10 acres of 
corn fodder, 140 animals, cows and horses, for 
seven months. The past Summer he has fed 
100 cattle, mostly milch cows, for six weeks, 
on five acres of oats. Further, he believes 
that he can keep 150 cattle from now until the 
corn crop of 1882 is ready, that is eleven 
months, on the corn fodder cut from 25 acres. 
All this is copied verbatim from a prominent 
newspaper which has a wide circulation, and 
is copied from some other source not acknowl¬ 
edged. 
Now lot us figure up a little upon what 
Mr. Mills has done, leaving what ho believes 
he can do out of the question. One bun¬ 
dled and forty head of cattle fed seven 
months are equal to one head for 980 
months; this being from 10 acres it is equiva¬ 
lent to one head fed 98 months, or 2,940 days, 
from one acre: 3,940days’ feeding at 80 pounds 
per day is equal to 285,200 pounds, or 117 tons 
1,200 pounds as the yield from one acre. This 
is pretty good for a com cron and in an ex¬ 
cessively dry season, too; and we may wait 
with wonder for the next man’s story. But this 
king plant, corn, is “ called up” by the oats, 
which for oats “goes him” at least “one bet 
ter "quite recklessly. Oue hundred cattle fed 
for six weeks, or 42 days, are equal to one fed 
for 4,200 days. This from five acres is equal to 
840 days from one acre of oats; 840 days at 80 
§ ouuds per day are equal to 67,200 pounds, or 
3 tons 1,200 pounds of oats per acre. What 
other oats can hold up their heads to these oats? 
These should be the true “Ennobled” oatsl 
Now, I Bhould be sorry to doubt the facts above 
