The Virginia enterprise. [volume] (Virginia, St. Louis County, Minn.) 1893-19??, 1898-12-02

1t is admitted how BY observing dairY=
men that the sec6hd half Of the milk as
it comes froiii the COW il rithef iii cream
thai the first half; but only i few are
able to give d satisfactory Explanation
why it is so. Some say the cream mattlf=
ally rises to the surface of the milk in the
udder, in the same way that it does when
removed from the COW; but this is not so
satisfactorily as the explanation that, while
in The ti}ihbet aid arrangement of it,
cavities \ siRnge ,sothew1at feSeiHblss the
interior IF tile, ,uddet,. it is Quite difGfeilt
otherwise. Tie. Wallis 81 ire cavities, i'll
the sbonge arS always disteHaed; Whether
filled or not, apd, # SothRrlntSsfd; 1T oliEs
spring back oh beiAR fsleaked, ;fNM ,fhe
pressure; but the wallis ST the linilk tubes
and reservoirs, and the follic1es 81 sac$
at the eXtremities of their branches, are
when kept apart by having milk in them
With this constant inclination in their
walls to be in contact, it must be evident
that a liquid would work it's way through
them more .easily than solid.
1t mtist be remembered that milk Is Il
mixture of liquid and solid matter, an
much so as a mixture Of brine, and ,eorn-
meal would be-. The, serui1i Of liquid part
of milk is watef; holaiiiK il solution SUGAR
anu NASCSS ANClSIS Nuu the SfOB-
ules are particles Of fat iii solid condition.
and sustains the Satire felatioH to the
liquid part of milk that cdrpmeai does. to
brine, especially When mixed With brine
just strong enough to iheline the iiieal to
float. If it were ATTEMPTED to ijiss either
of these mixtures of iiGid and Solid
through the hiilk, t}ibes, beginiiiig 1t The
fclliclcs, the lidhiuS iii eitiiGf case Woiild
work along more faPidly thai the solids:
The meal in one case; and the fat GLIB
uies in the other, would meet with iii
pediment from friction with the collaps-
ing walls of the slender tubes, and would
fall far behind in the journey and be
dripping out in the last running of the
liquid. This is just what happens in the
udder to make the last part of milking
richer in cream than the first. The larg-
err the globules of cream the more fric-
ton they meet with in moving along the
tubes, and the tiote get left behind.
1t is for this REASON that in ihilk having
very large globhles; like that of the Jef:
seys and Gueriisexs; the difference be=
tween the first: ahd last Of milking is
greater than WHEN they DIRE small, as Id
the milk of Holstein cows,
When the imilkef sits down to ifiilk d
COW it is erroneous to- believe that all tie
milk he may get, IS right ut haHd id the
udder, ready for him Is DRAW: COWS civ
ing large quantities of iiiilk have Been
slaughtered and every drop of milk pos
sible to get has been gathered Dip, and his
tory of such cases says that the largest
amount ever fodnd Was about folir
quarts. Milk is largely f0rpied during
the time of milking, ana for best results
the COW must be finder the best condi-
tons at the time or the regular quantity
and quality of milk will not be obtained.
There should be no unusual noise about,
as of dogs, children or strangers talking,
or hammering or'pounding, or ANYTHING Of
the kind out of the ordinary. When Il
COW becomes accustomed to her environ
ment or surroundings, if they are proper,
they should always be kept SO: A strange
COW placed in the next stall is apt to
cause a shrinkage of milk for the time,
both in! quantity and quality A COW Is
pre-eminently "a nervous creature. and
apparently the more nervous she Is. the
better the COW: Good COWS, good feed,
good care, are the SUM and substance of
good milk production. There can be
no substitutes for these conditions:
Galen Wilson in New York Tribune.