The Abbeville press and banner. [volume] (Abbeville, S.C.) 1869-1924, 1890-06-25

account OF the effects of various foods il
this direction, observed through who'll
years experimental feeding, which ha
been reprinted in the .4mCrican Dairy
nuns Nnnual, and which shows how
various foods, rich in oil, tend to increase
the proportionate quantity of the butter
in milk, and how they also affect the
quality. This last effect has been re-
Gently noted by the chemist of the agri.
cultural department at Washing gton, and
reported in a bulletin, and this is cx'
ceedingly noteworthy as showing the i'm
portancc of choosing those foods whose
fat will not dctcrioratc the quality of the
butter.
This point may be worthy of some ex-
PLANTATION. For some years past physi-
clans have known that fats in food or in
medicinal preparations, when taken into
the stomach, are not digested, but are
mixed with the digestive fluids in the
form of an emulsion, precisely in a SINH
lar manner to the mixture of the fat
globules in cream, and that this emulsion
is absorbed without change by the Will
of the intestines, which are very fine
tubes, set so closely together as to leave
the appearance of the pile of velvet, and
whose office is to absorb the nutriment
and pass it into the thoracic duct, the
large vessel which is found passing along
the spinal column and close to it, and
which conveys the nutriment directly
into the blood, so that the minute
globules of fat in the food thus pass di-
rectly into the blood, by which they are
distributed to the various parts of the
body, and of course to the minute glands
of which the milk is formed. And when
this glandular substance is broken down
to fern the milk, these same particles of
fat are let loose and escape into the milk
and form the butter.
Thus, tracing the fat in the food in
which it exists in the form of minute
drops or globules in the cells which
make up the tissue OF plants or grains,
we can follow it directly into the milk,
without change; and thus are able to ac-
count for the effects on the milk of the
various kinds of foods given.
The knowledge is of fundamental i'm
portance to the buttermaker, and the
whole subject is worthy of the most care
full study. 1t relates, too, to the vary
ing ability of the cows to extract theta
from the food, for COWS vary very much
in this respect, and some can healthfully
dispose of twice or three times as much
fst as others, and some, as in the case of
the Jersey COW Princess the Second, may
be able to actually convert seven
pounds of fats in the foods into butter in
one day. This IS physiological func-
ton and ability, and is thus to be in
herited and conveyed by breeding, while
it is excited and encouraged-educated,
IS it may be said, or led out, as the word
signifies feeding and training. Thus,
it may not be right to think or speak of
such COWS as phenomenal any more than
VIC should call the extraordinary young
horses Axtell or Sunol phenomenal. They
ire not so at all. They are instances of
the result of human power skillfully ex-
ertca over the domestic animals, and
every one of the numerous examples of
this successful exercise of mans dominion
over creation should be an incentive to
exertioIs in the same way by every in
teligent dairyman in the improvement
of his herd, and in his pursuit of success
and profit in his business. .-dmertcdR