46 
THE RURAL NEW-YORKER. 
January 16 
THE UDDER OF THE COW. 
WHAT IT IS ; WHAT IT DOES. 
Part III. 
The R. N.-Y. office is in a large build¬ 
ing of 12 stories given up largely to 
printing and kindred industries. In the 
basement, is a great engine which pro¬ 
vides power for hundreds of machines 
which are scattered all over the build¬ 
ing. A line of shafting runs along each 
floor, with belting connecting it with 
different machines and with the shafts 
on the floors above and below. There 
is, probably, a mile or more of this belt¬ 
ing, conveying and scattering the power 
of the great engine so that the smallest 
folding machine gets its share. In pass¬ 
ing through the building, we notice 
different plans for applying this power. 
Some men have arranged the shafts and 
belts so that they get more work for a dol¬ 
lar than others do. Sometimes a belt is 
too loose, so that it slips, or, perhaps, the 
shaft is too far away, or does not hang 
true. In that case, there is a loss of 
power ; for the great engine in the base¬ 
ment and the big floor shafts go on turn¬ 
ing and turning—powerless to remedy 
the trouble, even though they could 
know that the belt is slipping and not 
carrying all the power to the machine. 
Now the cow’s udder is like the ma¬ 
chine, the veins and blood vessels are 
like the belting, and the cow’s stomach 
is like the great engine sending the 
force which it has taken from the fuel 
to all parts of the body. We know that 
milk is taken out of the blood. When 
we imagine a cow giving 30 or 40 pounds 
of milk per day, we can realize what an 
immense amount of blood must be 
passed through the udder each day, and, 
especially, at milking time. Of course, 
the greater the capacity of the veins and 
arteries which connect with the udder, 
the larger the milk secretion will be. 
Referring to this point, Prof. C. S. 
Plumb says : 
In view of this, one may appreciate the import¬ 
ance of securing cows with a strong development 
of the arteries or veins of the udder and abdo¬ 
men. An examination of the belly of an average 
cow that is producing milk, will reveal thereon, 
extending from the udder along each side, a 
milk vein about one-half inch in diameter. 
These milk veins, at the point most distant from 
the udder, pass through what are called the milk 
wells in the walls of the abdomen. These orifices 
through which the veins pass, should be of good 
size, thus permitting a strong flow of blood 
through them. As a rule, the greater the milk 
secreting power of the cow, the larger and more 
twisted of outline will these veins be. In such a 
case, the cow may have three large veins, the 
third being a shorter one between the outer two, 
and branching over the udder and or. the belly 
immediately in front of the former, may be found 
quite a number of very pronounced smaller 
veins. These veins extend in no definite direc¬ 
tion, being usually very irregular and somewhat 
knotty. The development of these blood vessels 
becomes most pronounced with age, although 
there is a noticeable difference in their size and 
extent in young heifers. The writer has seen 
cows with remarkably large, long, elastic veins, 
which extended from the udder and disappeared 
high in the arm pit at the front leg. Such veins 
may measure ,an inch in diameter, and on com¬ 
pression with the fingers, exhibit great elasticity. 
When you come to think of it, you will 
see that this great development of the 
blood passage is a necessary part of the 
makeup of a heavy milking cow, for the 
blood or force from the stomach cannot 
be carried to the udder in any other 
way. This matter of the milk vein is 
another that dairy authorities ought to 
take up and talk about until the various 
breeders’ associations give more weight 
to it in their “scale of points”. The 
poultry breeders have nearly ruined two 
or more breeds for the production of 
broilers, by giving prizes for exterior 
points and markings. Breeders of dairy 
cattle should begin at once to give 
greater prominence to the size and shape 
of the udder and the development of the 
milk vein. 
Having discussed the machine and the 
belting which connects it with the 
engine, let us now look at the engine it¬ 
self. As we have already stated, the 
engine of the cow is her stomach. Un¬ 
der the boiler of a steam engine, we 
burn coal or wood or oil, and produce 
heat. This heat produces steam which, 
when properly confined, creates force, 
and by means of various contrivances, 
this force is made to do all sorts of work. 
We are never able to utilize all the heat 
from the fuel. Some of the heat passes 
away up the chimney, some of the fuel 
itself drops through the grate with the 
ashes, and even after the steam force is 
produced, considerable of it is lost by 
friction on bearings, loose belts and 
other mishaps. In our own building, 
also, a good proportion of the steam is 
used to fill the pipes that serve to keep 
us warm, so that but a fraction of the 
heat of the fuel is really turned into 
actual work. 
The stomach of the cow is much like 
the engine. We fill it with food which 
is softened, ground up and digested—or 
passed through the walls of the stomach 
into the blood vessels. Not all of the 
nourishment in this food is utilized for 
producing meat or milk. Like the coal 
under the boiler, much of it is wasted. 
A good share of it is not digested and 
passes away as manure like the heat in 
unburned fuel. Like the steam used to 
heat our building, a good share of the 
food is needed to keep up the animal 
heat. It is really burned up in the body 
to keep the cow warm. The compar¬ 
atively small part of the food that is 
finally sent through the blood vessels to 
the udder, is not all made into milk. 
Where the milk veins are small or im¬ 
perfect, or half the udder is dwarfed, 
of course a good share of this prepared 
food is not utilized, and may go to build 
up fats in other parts of the body, or 
may be passed away as urine. The 
further we go into this subject, the more 
clearly do we see the necessity of having 
stomach, veins and udder fully developed 
if we expect to make large quantities of 
milk. There may be an argument to 
show that the udder can be improved by 
handling, but there is no artificial way 
of improving the veins and stomach. 
The belt and the engine must be im¬ 
proved by judicious breeding, if at all. 
Next week, we shall show pictures of 
the cow’s engine, and then try to bring 
out some facts about the fuel to go into it. 
THA T CON NEC TIC UT R A TION. 
I wish to thank those who answered 
my questions about the feeding ration 
on page 843. Now I will tell you what 
circumstances or conditions and per¬ 
sonal observations led me to ask those 
questions. During August and Septem¬ 
ber, while on pasture, my cows com¬ 
menced to give stringy milk—not gar¬ 
get—but when the milk stood a few 
hours, when the cream was set, if we 
put in a spoon, the cream would hang 
to it in strings ; then when it got older, 
it would be disagreeable to look upon. 
Some that I was buying was just the 
same. Various opinions are held by dif¬ 
ferent authorities, about this ; some say 
that these conditions are due to atmos¬ 
pheric changes during the last months 
of the season ; others that some germ 
or microbe must be responsible. The 
New England Homestead says that 
the largest milk shippers cannot account 
for it. 
My personal experience or observa¬ 
tions are these : Pasture was scant; some 
apples were in the pasture ; but I fed in 
the barn, a supplementary ration of bran 
and corn meal, two pounds of each. 
Symptoms.—Stomachs distended ; by 
striking over the stomach with the tips 
of the fingers, they would feel full of 
gas. But these cattle would eat their 
feed clean every time. I gave salts and 
saltpeter, in fact everything that was 
recommended, without effect. This con¬ 
dition continued two weeks or more. 
Finally, I went to a veterinary surgeon 
and stated the case ; he said that it^was 
acidity of the stomach, and gave me 
some medicine which, he said, would 
transform the acid stomach into a kali 
stomach. In the meantime, I tested each 
cow and found four wrong. Then I kept 
these separate and in the barn. I treated 
two with the medicine which the doctor 
had given me, and to the others I fed 
their winter feed ; curious to say, the 
two which had no medicine improved as 
quickly as those which had. They con¬ 
tinued right until the last week in 
November, when we had a warm spell 
of weather, which seems to have put 
them off their feed; then the milk was 
wrong again. They were getting the 
ration mentioned in my first letter, 
which, by the way, Mr. Van Alstyne says 
is rather wide ; but I think that he is mis¬ 
taken ; according to my way of figuring 
it is but 1:5.2 
Albu- 
Carbo- 
minoids. 
hydrates. 
Fat. 
45 lbs. Ensilage... 
.... 0.54 
5.40 
0.23 
3 lbs. Hay. 
.... 0.15 
1.32 
0.03 
3 lbs. Sprouts_ 
.... 0.57 
1.59 
0.03 
3 lbs. Bran. 
.... 0.35 
1.38 
0.08 
2 lbs. Linseed_ 
.... 0.56 
0.52 
0.12 
2.17 
10.21 
0.50 
I do my own feeding, so far as possible. 
I have the rations prepared each fore¬ 
noon by weight, not measure ; then they 
stand all day—full rations in one heap, 
and rations for those which have but 
half the amount of grain, in another. 
Each animal has a separate feed box or 
manger. Mr. Van Alstyne says, “Throw 
out the malt sprouts,” because he could 
never get near the chemist’s value out of 
them. But my experience has been 
just the reverse. In this case, I got 
more milk than when I was feeding corn 
meal. Besides, they add more value to 
the manure in nitrogen, which seems to 
be needed so much on the farms. I am 
sorry that I cannot make the first change 
which Mr. Van Alstyne speaks of, be¬ 
cause I made a change on account of 
trouble with the milk. But I shall keep 
records, feed the ration which he com¬ 
pounds for me and report in due time. I 
shall also try Mr. Lane’s ration in due 
time, and thus test whether malt sprouts 
in the ration will give as good results as 
a ration without. a. l. 
Trumbull, Conn. 
WHERE IS THE "ROBBER COW"? 
Having made up my returns from my 
cows for 1896, perhaps you might help 
me to pick out the robber cow. I have 
three cows — one five-year-old, three- 
quarters Jersey, fresh November 26 ; 
one nine-year-old, one-half Jersey, one- 
half Swiss, fresh in March ; one five- 
year-old, brindle, one-fourth Jersey (?) 
fresh in August. So I was troubled 
with a dry cow a good part of the year. 
I have a 15-minute milk route in the 
morning, and another one at night, and 
sell some extra during the day. The in¬ 
come for 1896 was as follows : 
Milk sold.$399.22 
Sour milk sold. 3.95 
21 pounds of butter sold. 5.09 
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those cows before talking about robbers. 
It would be interesting to know how 
old Brindle compares in her work with 
the others. We will guarantee that the 
engine, belting and machine in these 
cows show good development. We ex¬ 
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cow in a short time, and then we hope 
to be able to tell something about the 
food these cows received. What fuel 
was burned under the engine ? 
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