Watertown republican. [volume] (Watertown, Wis.) 1860-1906, 1879-10-15

Butter (pure ACKNOWLEDGEMENTS. 2.6
Caselne 1o.O
MILK 90
Mineral OBSERVATION-DISCLOSURES" 81
Total.............. 10000
But subsequent to about eight days
we found the milk had lost this peculi-
arity and assumed its natural or ordi-
nary condition. So much, then, with
reference to this part of our subject.
We will now view the question from
another standpoint.
We find in all ruminants that the
various stomachs and digestive powers
are wonderfully and admirably adapted
to promote the secretious of every kind.
Take for examination the cows udder,
the more immediate and important re-
ceptacle of milk, and in which other
milk vessels terminate, and we find it
divided into two sections each Of these
being subdivided into two others, max
ing altogether four divisions, each con.
shutting in itself, to no limited extent,
q separate and distinct organ of secre-
ton. But the majority of our readers,
especially among the class, such as
farmers and stockmen, who have had
ample facilities for investigation, know
that SIS a general thing the lateral sec
ton, embracing the headquarters of the
udder, usually secretes larger quantities
of milk than the front section, and that
its development, both external and
internal, is usually the greatest.
In this connection it will not be
deemed out Of place to add that this
secretion, milk, is exceedingly sensitive
to surrounding influences both before
and after being drawn from the udder,
many of which are not so well under
stood as they should be by all. It is
possible, we will say probable, that the
milk of each of the divisions Of the I'D
der differs to some extent, more in some
cases. than in others, from that of the
others in the same animal; and it is well
known by dairymen that the milk from
different COWS, fed on the same food, has
marked difference in quality, quantity,
and chemical combination. But food,
no doubt, has more powerful and irn-
mediate effect than anything else, as we
would naturally suppose from the fact
that it goes at once to supply all the
secretions of the body. Feeding exclu
sively on dry food, for instance, pro-
duces thicker, more buttery and CHEEKY
milk. though less abundant in quantity,
than feeding On moist and succulent
food. The former contains much more
of the elements of nutrition than the
latter.
Cows during the winter will usually
give a milk much richer in butter and
less cheesy than in summer, for the same
reason, while in the summer their milk
is much richer in cheese and less so in
butter for the same reason also. Again,
the frequency with which some are
MIXED has its effect on the quantity and
quality, as has also regularity in milk
ing. Milking once day would give a
more condensed and buttery milk, that
milking twice or three times, and COW
left beyond her usual and accustomed
time of milking will re-absorb her milk,
but we may have reason to refer to this
matter again before we get through.
The separation of the different constitu-
ents of milk, begins undoubtedly, before
it is drawn from the udder; and hence
we find that that portion of the milk
first drawn from the cow is far more
watery than that drawn toward the last;
this is known among milkmen as strip
pings" being the richest of all, contain
ing, as we have proved by analysis, from
six to twelve times as much butter as
the FIRST.
Many other influences affect the milk
of COWS, both in quantity and quality, as
the length of time after calving, age and
health of the cow, the season OF the year,
ETC., all, or nearly all, of which were
mentioned and partially discussed in q
previous letter Milk is whittier in color
in winter than in summer, even in
dairies which we have known where the
practice of eviling was in unusual vogue
and the foed at both seasons precisely the
same. At certain seasons the milk from
the same COW is bluer than at others, ano
the milk drawn ~ the morning differs
from that drawn a. evening, more thar
most people suspect. This is often OBJ
servable when the dog-star is in the
ascendency.
As we have before shown the specific
gravity of milk is greater than that oil
water, that of the latter being one
thousand, and that of the former one
thousand and thirty-one, as will be seer
from the table in previous letter. Blu
it should be ever borne in mind, ever
this varies greatly as drawn from differ
emit cows, and even different times from
the same cow. A feeding of salt opium
to q COW will, in a few hours, cause th'
specific gravity of her milk to vary from
one to three per cent.
Milk, ordinarily, should produce from
ten to fifteen per cent. OF its own vol
ume in cream; on an average not ia
from twelve and one-half per cent
Eight quarts of milk, therefore, max
about one quart of cream-or should, :
but the milk of COWS that are fed SO as t
produce the richest milk and butter vii
often very far exceed this, often givin
twenty per cent. of cream, and in yer
rare instances twenty-five per cent. In
product of milk in cream is much NOR
regular than the product OF cream /