Green-Mountain freeman. [volume] (Montpelier, Vt.) 1844-1884, 1853-08-11

The following are some practical remarks
Oh the subject of milk, taken from a prize
essay read before the Royal Agricultural
Society, in England They deserve to be
we'll noted -
1t has been remarked in Cheshire, and |
believe in other extensive cheese districts,
that it is impossible TO make cheese Of the
first quality from milk obtained from cows
fed upon tares and clover; Notwithstanding
WHICH had pointed out TO me farm where
the whole of the cows we're fed, almost ex.
cluslvely during the summer, on tares and
clover, the entire produce of which dairy
was converted into cheese, and that Of
quality so excellent, that it always obtained
the highest price from the London dealers
at the Cheshire cheese fairs The circum-
stance was related TO me as an illustration
OF what could be accomplished by manage
ment the dairywoman beng esteemed
one of the best hands in that celebrated
cheese making country. My own concu-
slons were mere manipulation had little to
do with it. The best cheese is compound
of cheese and butter. When the cattle
are fed at large on leguminous food, rich
In casein, that substance greatly preponder-
ated in The milk, the butter being partially
consumed by the animal in the course of
the exercise requisite to procure its food,
&c. when fed in the house with the like
food, the butter was necessarily yielded in
greater proportion, consequently formed a
rich fat cheese. In concluding these OBJ.
servations on milk, it must be remarked,
that the milk obtained from different breeds
varies. greatly with respect to the quantity
of butter which it contains, and still more
with respect to the milk drawn from the
cow at the commencement, and near the
conclusion of the milking, the latter being
provncialIy termed "strlppings," and "at-
terngs." Schubler says that the milk last
drawn contains three times as much cream
as the first. DR.. Anderson found the cream
as the last cup drawn from the udder, com.
pared with that of the first cup. in proper
ton of Is to | it is consequently of the
greatest Importance that the COW should he
MIXED perfectly "dry at each meal" For
another reason this ought to be carefully
attended to; when the larger vessels are
regularly empted, milk is constantly secret.
ed by the capillary milk vessels; when,
however, from any cause the whole are al
lowed to become gorged for Heightened
period this secretion cases and absorption
commences. Ii may easily be conceived
that this absora,lon takes place more readi-
Iy in the smaller and more distant tubes,
than in he larger and more external ves-
stls If this full state of the vessels conlin-
ues any length Of time, the secretion Of
milk will cease or diminish, not unirequent-
ly attended by serious inflammation; materi-
ally lmpalrng or aitog ,sher destroying, the
function Of the milk gland
In milking, the COW should be MIXED
Clean at once; some are in the habit of
doing this at twice or thrice The COW is
a sensitive and capricious creature, easily
offended; and if the dairy maid rise from
her before the milk is all Withdrawn, the
chances are that she will not stand quietly,
with the further probability that she will
hold bacE her milk the second time. When
there is more than one dairy mad, each
should have particular set of cows appor-
TONED to her; COWS preferrlng to be milk
ed by constant acquaintance than by
stranger. During the flush of grass, when
the cows are loaded with milk, it may be
well always to 60 round second time, by
which means frequently tea-cup full or
half pint Of milk can be obtained
Milking should be done fast, to draw off
the milk as quickly as possible. From the
period of drawing The first milk from the
heller, to the time she is intended "to be
kept up" for the butcher, gentleness and
kindness should be exercised towards her.
NO doubt some COWS are very capricious
and troublesome such ought to be sold or
sent to the slaughter house as soon as pos.
slbIe; il Cow canrot be managed with
kindness, thumps and kicks will be found
of no avail. Some cows yield their milk
with copions flow Oh the gen,lest hand.
ling. others require great eXertions The
udder OF the former will have soft skin,
with short ieats; that Of the latter will pos
sess thick skin, with long and tough eas.
Before leaving this part of the subject it
may he mentioned that in some parts of
Switzerland and France, it is not an UNI
common practice to spay milch cows whilst
IN full flow of milk, a short time after
calsIns, by which means they continue in
milk some years.