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1382 | Report OF THE DIRECTOR OF THE 
In continuing this investigation the milk from several cows was 
taken in successive pints, each pint being drawn from the four 
teats in approximately equal quantities. By the aid of an assistant 
the operation of milking was not prolonged over two or three 
minutes, and was without any apparent annoyance to the 
cow. | : 
_ The successive pints were analyzed, and‘after the samples were 
taken for analysis, the remainders were mixed thoroughly, from 
which a sample was also taken for analysis. 
The results appear upon the following tables as also the average 
results of the five experiments. 
The most striking points brought out in these experiments are 
as follows: 
1. The steady increase in the number of fat globules in a 
definite volume of milk (.0001 c. m. m.); also in the average and 
relative size of these globules. 
2. The increase, in the later pints of milk drawn, in the number 
of the larger globules, and as a result. 
3. The steady increase in the percentage of fatin the successive 
portions of milk. 
It is interesting to observe that in the first half of the milk of 
the average table, the average per cent of fat was 2.02, while the 
average for the last half the per cent of fat was more than double, 
4.28 per cent; and in the ease of Nellie, January twentieth 
the average per cent of fat in the first half of the milk was.76, and 
in the last half was 3.09, or almost exactly as 1 to 4; and with ~ 
Countess Flavia, February ninth, giving a milk very rich in fat, it 
was found that the average of the first half was 3.55 per cent and 
of the last half 7.01 per cent, very nearly as 1 to 2. 
The secretion of milk as we have already shown is a regular 
_ and continuous process, the amount of milk capable of being 
drawn from the udder being exactly proportional to the length of 
time allowed for its secretion, it would appear that the phenomena 
which are shown by the examination of these fractional milkings, 
was due merely to what by comparison we may term 
“warm setting” within the udder and other milk vessels of the 
animal. 
