MILK ' IN ■ HEALTH AND DISEASE Return this book on or before the Latest Date stamped below. A charge is made on all overdue books. U. of I. Library M4R P ' 10'! 9324-S M I L HEALTH AND DISEASE. r"- 1 1680 byDNITOSITY of ILLINOIS, A. HUTCHISON SMEE, NI.H.C.S., F.C.S., F. Ct.S. LONDON : PRINTED BY EDWARD NEWMAN, DEVONSHIRE STREET, BISHOPSGATE STREET. 1875 jt?' TO EDWAED FEANKLAND Ph.D., F.E.S., F.C.S., Professor of Chemistry at the College of Chemistry cO School of Mines, mid Member of the Rivers Pollution Commission, THIS INVESTIGATION ON MILK IN HEALTH AND DISEASE IS DEDICATED IN ADMIRATION OF HIS DISTINGUISHED CHEMICAL REPUTATION, AND IN REMEMBRANCE OF KINDNESS RECEIVED BY HIS PUPIL ALFEED HUTCHISON SMEE. ' // 5-0. 'ii Digitized by the Internet Archive in 2017 with funding from University of Illinois Urbana-Champaign Alternates https://archive.org/details/milkinhealthdiseOOsmee MILK IN HEALTH AND DISEASE. At the time of the epidemic of typhoid fever at Mary- lebone, in 1873, my attention was directed to the examination of milk by a friend, Mr. Power, one of the Medical Inspectors for the Privy Council, who suggested that experiments should be made with the milk from my cows. For this purpose a series of experiments was instituted, and analyses of milk derived from my own herd, and also from other herds in the neighbourhood. The results of these experiments were extended over a whole year. The analysis of the milk was made in the manner usually employed by the public analysts. In the following tables the figures represent parts by weight in one hundred parts by weight. The first series of analyses to which attention was directed was the milk taken from an Alderney cow for the first and four successive days after calving, to determine the difference between this milk and ordinary dairy milks. B 2 Jan. 2Qth. 21th. mil. 2m. dOtlu Total solid — dried 212° F. 19-7 14-2 13-0 13-08 14-4 80-a 85-8 80-1 80-02 85-0 100-0 1000 100-0 100-00 100-0 Fat 2-7 4-1 2-8 3-00 3-8 Nou -fatty solids 17-0 10-1 11-1 10-08 10-0 10-7 14-2 13-0 13-08 14-4 Casein ()-40 4-01 5-04 4-20 3-0 Albumen 4-70 0-80 0-00 0-00 0-7 Sugar, Ac 4-85 4-40 4-50 4-08 5-4 Ash 1-05 0-80 0-90 0-00 0-0 17-00 10-10 11-10 10-08 10-0 Cream vol 40-000? 16-000 8-000 6-000 8-000 Specific gravity 1-050 1-035 1-032 1-033 1-030 The milk from another cow, after calving, gave results corresponding with the above analysis. The milk first drawn after calving (six hours) had a specific gravity of 1*050, which very closely approximates to the specific gravity of blood. This milk had a strong yellow colour, tasted like beaten eggs, was much less fluid than ordinary milk, and set, on boiling, into a solid mass. It contained an excess of casein, and especially of albumen ; it also contained blood-corpuscles which sank to the bottom and formed as a thin stratum. The cream, if cream it can be called, yielded by volume, was abnormally high to the amount of fat yielded, which was small in proportion. As regards cream or cream-like fluid, this case is of course ex- ceptional ; still a large percentage of cream by volume lic^piently yields only a small prox)ortion of fat : this is 3 due, no doubt, to cream imperfectly separating from milk. The milk on the second, third, fourth and fifth days approached gradually to the character of good Alderney milk. Cream was noticed, as indicated by the creamometer, to separate from the milk of an individual cow more imperfectly than from milk of the whole herd when mixed together. The second series of experiments was undertaken to determine the difference of the composition between milk first and last drawn from the udder at a milking. The following results were obtained : — Cream Water. Solids. Casein. Fat. Ash. hy vol. Milk first drawn 85*5 14-5 8-5 3-0 0-5 12-0 „ last „ 80-0 20-0 4-0 8-0 1-0 Did not separate. It will be observed that the last-drawn milk is nearly three times as rich in butter as the first, and also con- tains a slightly higher percentage of casein. The milk of a cow, when she is being dried off, has the same composition as normal milk. Attention was next directed to the analysis of milk drawn from various sources : the milk was taken the same day direct from the cows. It has been observed that milk taken from herds of cows exhibits great uni- formity in composition : I wished to determine to what extent the milk from individual cows, especially of different breeds, varied in composition. The following analysis gives the result of this enquiry : — 4 Cream Specific Source. Water. Solids. Casein. Fat. Ash. volume. gravity. 1. Crawley 00-5 0-5 3-1 3 0 0-7 -g 10-31 2. Mackenzie 85-0 14-4 4-0 4-5 0-8 S 10-31 3. Brittany 80-5 13-5 3-5 3-7 0-0 ^ 10-30 4. Pedigree 85-0 15-0 4-1 5-8 0-0 p, 10-33 5. Sheppey H6 0 14*0 4-0 4*0 0-7 o? 10-33 C. Shorts 88-5 11-5 3-2 3-8 0-5 10*29 7. Skinlims .... 8()-9 13-1 3*8 4-1 0*6 10-32 8. Fuller 85-7 14-3 4-1 4*7 10 S 10-33 Nos. 1, 5, 6, 7 and 8 is tlie analysis of milk from cows kept by dairymen. Nos. 2, 3 and 4, milk from cows kept for private con- sumption. Nos. 1, 4, 6 and 7 were sliortliorns. No. 3 a Brittany. Nos. 2 and 8 half-bred Alderneys. Nos. 1, 6, 7 and 8. These cows were stall-fed, and had at times sewage-grass given. The comparative poor- ness of the milk is no doubt due to the cows being unduly forced with grain. I am quite sure that the specific gravity of No. 1 milk was correctly observed, although the total solids are ab- normally less. Goppelsroder,'*' in his paper, gives the following four instances of milk believed to be un- sophisticated, where the percentage of total solids was less than 12 with a high specific gravity, and the specific gravity had been taken ]3rior to the milk being skimmed : — Solids. Cream. Specific gravity before skimming. 10-09 10-0 1*0310 11*41 11-2 1-0320 11-43 7-5 1-0340 904 Not stated. 1-0279 * Vide ‘ Verharidlurigen der Natur forschenden Gessellschaft in FaHil,’ 1800. 5 Attention was next turned to the effect of food upon the quality of milk yielded by the cow. In one] case such large quantities of oil- cake were given that the milk became perfectly useless for the table : large quantities of a rancid oil floated on the surface after boiling this milk. The analysis gave — Water. Solids. Casein. Fat. Ash. Half-bred Alderney & Brittany 79-8 20*2 5*8 6-2 1-1 Cream would not separate. The effect of feeding two shorthorn cows, whose milking qualities were similar, — one on ordinary meadow- grass, the other on the grass from the Beddington Sewage Farm, — was tried, with the following results : — Cream Water. Solids. Casein. Fat. Ash. by vol. October 22nd, 1873 : — Ordinary meadow grass 86*2 13-8 3-2 3-0 0*7 10-0 Sewage grass 86-3 13-r 2-5 2-5 0-7 6-0 October 23rd : — Ordinary meadow grass 86-0 14-0 3-1 3-2 0-63 6-0 Sewage grass 88-8 11*2 2-5 2-5 0-6 6-0 The milk derived from the cow fed on sewage-grass went putrid and stank after thirty-six hours. The butter from sewage-grass fed milk became rapidly rancid com- pared with milk from cows fed on ordinary meadow grass. From these observations, the cream from ordinary grass required 35 m., 1^ hr., f hr. to churn, and the butter was firm. The cream from sewage-grass required 1^ hr., 1| hr., 2^ hrs., and the butter was soft and yeasty. These experiments were repeated with the milk from the same individual cows and with other cows, but the results obtained were practically the same. The grass on G the sewage land in spring appeared to injure the milk more than that grown in the later part of the summer. Cows fed on the sewage-grass invariably lost condition. It was noticed that when the milk of cows fed upon sewage-grass was placed upon one of Graham’s dializers the casein appeared to separate from the milk, and streamed through the membrane and fell to the bottom of the vessel containing the water as a white sediment. This separation was not due to any defect in the mem- brane, for with ordinary milk the same membrane was tried, when no separation took place ; but again putting another portion of sewage milk in the same membrane, a separation again took place. I must add that I have only seen this phenomenon on three or four occasions. From this experiment it appears that casein, at times, exists in milk in some modified form, and it is probable that it may in this condition produce special physiological effects in the human system. The result of feeding cows on sewage-grass led me to make an examination of the juices of both kinds of grasses. For this purpose I made an effusion from an equal weight of sewage and ordinary meadow grasses, placing equal weight of each grass in equal quantities of water for twenty- four hours after bruising the grass, and then estimating, as in water-analysis, the amount of nitrogen present. Meadow grass. Sewage. Nitrogen as arnnioniacal salt 2-8 8-4 ,, organic matter 0*7 1*4 „ albuminoid 5*0 12*0 J)*l 22*4 Hay made from sewage grass when kept in a vessel of water, and in a warm place, set up in a few days putrid 7 fermentation, wliilst ordinary meadow-grass treated in a similar manner did not. It lias long been well known that certain chemical sub* stances, such as iodide of potassium, or salts of mercury, may pass through the system of the mother and appear in the milk, affecting the infant. I thought it would be well to try if organic substances which are easily oxidizect could pass through animal economy unchanged. For this purpose rosaniline was added to tlie water which the cows drank, but no apparent effect was produced in the quality of the milk. An examination was made of butter made from the cream from the ordinary milk of my cows, and also with butter made from Devonshire cream. One quart of Devon- shire cream required to be churned forty-five minutes, and yielded twelve ounces of butter. One quart of our cow’s cream required to be churned thirty-five minutes, and yielded fifteen ounces of butter. Fat. Water. Ash . Residue org. matter Devonshire cream 8: h 0 15*5 0*6 0-9 Carshalton cream 81-9 16-8 0-6 0-8 A little extra xiressure would probably have removed an additional two or three x>er cent of water. Buttehmilk. Non-fatty Total solids. Fat. solids. Devonshire cream 18-1 8-9 9-5 Carshalton cream 4-6 9-0 The fat in the analysis of buttermilk is not absolutely correct, the fluids being clotted and containing minute particles of actual butter. 8 Tlie sj)ecific gravities of the buttermilks could not be taken with accuracy, owing to different samples containing a varying percentage of small portions of butter. It is the custom in the Gloucestershire dairies to add a solution of nitrate of potash (a tea-spoonful to a pint of w^ater) to the cream before churning. This solution is not added to the cream for the purpose of keeping it, hut the farmers believe it separates the buttermilk more l^erfectly from the butter, and consequently improves the butter for keeping purposes. Without Nitrate of Potash. With Nitrate of Potash. Date. Pints. Its. made. Time churning. Its. made. Time churnin' April 10 13 5 12 oz. 40 m. () 4 oz. 50 rn. „ 11 10 5 0 „ ih „ 4 14 „ 80 „ „ 19 6 2 7 „ 70 „ 2 10 „ 45 ,, „ 22 6 2 12 „ 15 15 oz. 57 „ 2 10 „ 10 0 oz. 100 „ From the above experiments the addition of nitrate of l^otash to cream appears to slightly increase the quantity of butter yielded. The butter also I found to be firmer, and it kept sweeter longer, than that made in the ordinary manner.'" The next series of experiments was made to see to what extent a rich milk might be adulterated with water, * The sleepy condition of cream deserves a passing comment. Cream wlien thus affected may be clinrned for hours continuously \vitliout producing ljutter. In this state the cream becomes ropy, and ■would — ;just when butter might he expec^ted to form — revert back to the fluid state. J have seen cream churned for six hours continuously without butter forming; hut on setting it aside for twelve hours it will, on again churning, come in a few minutes. This butter is always found in small fragments, is soft and yeasty, and the buttermilk never 9 especially if certain substances were added wliicli would maintain the normal quantity of the inorganic salts. The first five specimens of milk were taken from the same pail and adulterated to thirty-three per cent. — that is, two of milk to one of water containing extraneous matters, — and then sent to a friend, an analyst, who undertook to carry out the usual analytical operations on the samples. • Water. Solids. Casein. Fat. Ash. Cream. A 88-5 11-5 2-9 2-6 0-5 12-5 B .... 88-d 11-6 ;3-l 3-5 1- 12* G 91- 9- 2 7 2-1 0-7 7* D 90-7 9-2 2-9 2-2 0-7 7* E .... 89-25 10.75 — . 4-37 0-43 20- F 86-92 1:1-08 2-7 3-53 0-44 — G .... 88-2 11-8 — 3- 0-8 — A was reported to be somewhat poor and weak, pro- bably to the extent of ten per cent, of water, beyond that present in the milk of the poorest cows. It was stated to taste strongly alkaline, and to give unusually clear skimmed milk. B was reported of average quality, but suspiciously low in non-fatty solids, and high in ash. C and D had some cream removed and then water added — three volumes of milk to one of water. E, The lowness of the ash suggests a highly watered milk which was unusually rich in butter. F, A peculiar herbaceous taste to this as to make milk unsaleable — two parts pure genuine milk, one water. perfectly separates, however thoroughly it is salted and washed, con- sequently it quickly becomes rancid. I have not been able to find any explanation which satisfactorily accounts for this curious physical condition. 10 G, These unusual characters, the abnormally high pro^^ortion of ash, and the abnormally low proportion of non-fatty solids, all indicate that water and a little mineral matter have been added to the originally “ good” milk. The real composition of the samples was as follows : — a. Filtered sewage had been added 33 x^er cent. h, A solution of silicate of soda and sugar (specific gravity 1*030) had been added to 33 ])ei cent. c, Sulxdiate of soda solution (s^Decific gravity 1*030) to 33 per cent. cL Boracic acid solution (sjoecific gravity 1*010) to 33 per cent. e. Infusion of linseed. /. Boracic acid. (j. Solution of silicate of soda, sugar and linseed 1*030. It is only fair to the analyst to state that he said that in the case of milks yielding such abnormal results he should, in ordinary cases, make a fuller and special inves- tigation of the samx)les. In an outbreak of typhoid fever which occurred at the Orphan School at Beddington, a few years since, the outbreak was traced to the dairy from which the School was supplied. It appeared that the dairy utensils were washed with water impregnated with sewage ; and no doubt the milk was at times diluted with the same water, for on one occasion one of the children brought to the Matron of the Institution a tadpole which she had fished out of her mug ; after which circumstance the dairy was dianged, and the change was followed immediately by an absence of typhoid fever in the School. The imx)ortance 11 of a piire-water supply to every dairy is very great for' the purpose of cleansing the dairy utensils, as I have been informed that at the present time many large dairymen reduce the quality of milk by the addition of a small percentage of water to the lowest standard permitted by law ; and it is consequently of the greatest importance that the source from which this water, used for such adulteration, is derived, should be free from sewage con- tamination ; unfortunately, the greater the sewage con- tamination, the greater amount of adulteration can be practised without detection. I have reason to suspect that some dairymen employ persons with chemical knowledge to analyse their milk, with a view to reduce its gravity, by addition of water, to the lowest standard permitted by law. In the Supplementary Eeport of the Medical Officer to the Local Government Board, for 1874, three distinct outbreaks of typhoid fever are traced to milk. The first, reported by Dr. Ballard, occurred at Armley, 1872. Enteric fever first broke out at a dairyman’s, and spread among the customers. His well was polluted by fever-evacuations. The second case Dr. Ballard reported, 1873 — ‘On Enteric Fever at Moseley and Balsall Heath.’ The fever- evacuations were thrown into a privy ; fever spread among customers of two dairymen whose wells were polluted by soakage from this privy. The third outbreak is noticed by Mr. Eadcliffe and Mr. Power, in a special and exhaustive Eeport on the fever at Marylebone in 1873 ; the outbreak was traced to 12 milk obtainetl from a particular farm, the dairy utensils being washed with water contaminated by fever-poison. An outbreak of fever at the Lodge Farm at Barking occurred in 1873 : the cause does not appear to be well- defined. The addition of silicate of soda kept the milk fairly well, but the cream had a tendency to rapidly separate ; consequently it would be of little use to the milkman. Sulphite of soda delayed for a short time the coagu- lation of the milk, but it soon became offensively putrid. Boracic acid kept the milk perfectly sweet for a week in summer ; at the end of three weeks no coagulation had taken place, but an orange-red fungoid growth had de- veloped over the surface. I am informed that two tons of boracic acid (known to certain persons in the trade as ‘‘ aseptine”) are sold annually for the purpose of adding to milk. In an article on the influence of borax upon fermenta- tion and putrefaction, G. T. B. Schnelzler'*' makes the following remarks upon the action of borax upon fresh milk : — If,” the author states, ‘‘ thirty cubic centimetres of fresh milk w^ere placed in a test-tube with 1 gramme of borax, the cream quickly formed a rather thick layer in the upper portion. Notwithstanding the test-tube Avas closed by a cork, a mould was formed upon the cream ; but the remainder of the liquid underwent no acid fer- mentation, and retained during several months the appearance of very clear creamed milk. AfterAvards, under the influence of summer heat, the liquid became perfectly limpid, and deposited the casein as a soft white matter ; l)ut neither the deposit nor the liquid had an acid taste, and after three months they still had the odour of fresh milk. Fresh milk put into a Avcll-closed * ‘ Cornptes Ilcndus/ vol. Ixxx. i). 473. 13 test-tube, without borax, underwent acid fermentation in from two to three days, and became thick by coagulation of the casein.” Considering that milk is used by persons of all con- stitutions, — by the young and the aged, and by persons suffering from fever, — the use of a foreign material like borax, in one of the most important of all foods, ought to be restricted, unless it can be shown by authority to be innoxious. Although so large a quantity (twelve tons) is sold annually to be added to milk, it is extraordinary that no analyst has recorded its presence, and no prosecution has been instituted against offenders. This fact has a tendency to throw discredit upon the analytical evidence upon which convictions for milk adulteration have been secured. A solution of dextrin (specific gravity 1*020), to the extent of 15 per cent., was added to the milk, and made it undrinkable, owing to the strong herby taste it im- parted to the milk ; nevertheless I have reason to suspect that dextrin is sometimes used to a limited extent, not exceeding 5 per cent, of a solution of the same specific gravity as the milk. I do not, however, know of any test by which the presence of dextrin, as dextrin, can be detected in so complex an organic fluid as milk. The addition of sugar to milk, for the purpose of preservation, and its subsequent dehydration to enable it to keep, is perhaps the most valuable invention which has been made with milk. When so treated and hermeti- cally sealed, milk seems to keep an indefinite time without further change. It is a remarkable fact that the con- densed milks appear to frequently agree with infants better than the fresh milk of healthy dairy-fed cows. 14 The following is the analysis of the princiiml con- densed milks in use : — Aylesbury. Swiss-Auf^lo (Aylesbury). Swiss. Total solids .... 74-5 77-5 70-5 AVater 25-5 22-5 20-5 Fat 10- 10-5 10*8 Non-fattj^ matter 64-5 t)7- 08-7 Casein 12-1 12-4 12-7 Ash 1*7 1*8 1-1) The specimens contained much sugar, and the above milk appears to be condensed to about one-fourth of the bulk. The Aylesbury condensed milk was found to be fre- quently insoluble : whether this was due to its having evaporated at too high a temperature, or to the substi- tution of substances other than sugar, cannot be deter- mined with accuracy. The blue mould of paste (Penicillium glaucum) was noticed to form over tins of Aylesbury milk when exposed to the atmosphere. This mould did not develo|)e in the Swiss milk, but numerous crystals of candied sugar crystallized out. Both tins were opened and exposed for the same period, under similar circumstances. I believe that dextrin or other farinaceous matter has been some- times substituted for sugar in condensed milks. Both the essence of chocolate and coffee are sometimes condensed with milk, but the mixture of chocolate is very lialde to ferment and burst the tins. Although the addition of sugar to the preserved milks is advantageous for infant’s food, yet it would be desirable to institute a series of experiments upon the preservation of milk free from sugar. 15 The effect of adding animal charcoal to milk was tried, and keeping the same at blood-heat ; also the effect of decomposing various milks by voltaic electricity ; but the results were too indefinite to be of any scientific value. The specific gravity of milk was noticed to be changed by keeping ; in fact, as a rule, it diminished, the change taking place within a few hours. The specific gravity of milk, after exposure on a dializer, always diminished ; but the specific gravity fell more with some milks than with others. This fact accords with the observations made in the ‘Milk Journal,' the results of which experiments I cannot do better than quote. “ In the course of an examination of milk undertaken for the ‘Milk Journal,’:*' the observation was made that there is another source of inaccuracy hitherto quite un- suspected. Skimmed milk consists mainly of water, casein milk, sugar, and a small quantity of mineral salts. Now the exact molecular condition of the casein influences the specific gravity of milk. In other words, samples of milk of the same strength will vary in specific gravity according to the exact molecular condition of the casein. Especially are these changes in condition brought out if milk be kept for a while. This is illustrated by the following examples. “ We do not intend on this occasion to enter fully into the subject of milk analysis, but we may state that plans commonly adopted are of little worth. We have had to notice the untrustworthiness of specific gravity determi- nations of milk, — that is to say, the danger of judging of the strength of milk by its specific gravity. To be of any value at all the specific gravity determination i. be made whilst the sample of milk is very fresh. After milk has been kept for two or three days, even in a Vide ‘Pharmaceutical Journal,’ Jan. 28, 1871, p. 606. IG closed vessel, its specific gravity falls in a very remark- able manner. The following examples exhibit this in an extreme form. The specimens of milk had been kept in corked bottles for four days : — Sp. Or. Percentage of Percentage at 60 deg. F. Solids dry, at 212 deg. F. of Ash. Sample a 1*0004 11*34 *94 „ h *990 10*48 *75 1*0184 8*92 •00 Showing that the highest specific gravity sometimes accompanies the lowest percentage of solids. The reason of this want of correspondence between specific gravity and solid contents we have already explained. Mean- wdiile, in judging of the strength of milk, it is proposed to adhere to the method of evaporating to dryness in the water-bath, and weighing the residue.” I soon found that the specific gravity of milk had no relation either to the quantity of cream yielded by the creamometer or to the number of quarts yielded at a milking, thus : — Cows 2. Specific gravity 1*025. Cream 34. Qts. of milk 3. ,, 3. ,, ,, ,, 17. ,, 3. ,, 6. ,, ,, ,, 12. „ 3. The diurnal variation, for a month, in the quantity and quality of milk of an individual cow, is most clearly shown by reference to Table A, at the end of this paper. In Table B, I have recorded, for eight months, the quantity and quality of the milk yielded daily from each individual cow of a herd. A curious phenomenon takes place if milk is poured into a vessel containing a large quantity of water. The milk slowly diffuses through the water, the cream rising to the surface, and the casein coagulating apparently spontaneously. 17 On addition of small quantities of Bobbin’s 10-per cent, solution of peroxide of hydrogen to milk, and keeping it at blood-heat, 96° F., for twenty-four hours, the milk not unfrequently would coagulate on boiling, as if the casein had been converted into some low form of albumen. Bacteria have frequently been found in milk, but, owing to the great rapidity with which these bodies form in organic fluids, much significance cannot be placed upon their presence ; but it is not improbable that future experiments will show that these bodies play an im- portant part in the development of disease in the human economy. The time required by milk to spontaneously coagulate depends not only on external circumstances, but also apparently on some condition of the milk itself. The time required for the coagulation, the condition of the curd, and the quantity and quality of the whey, appeared to depend on the food and the health of the individual cow from which the sample of milk was derived. The milk of cows fed with sewage-grass was found to invariably coagulate sooner than milk of cows fed with ordinary meadow-grass. The time required to coagulate the milk of the cows mentioned in Table III., when kept in closely-stoppered vessels, varied more than twenty-four hours. The curd in some of the milks reabsorbed into itself the cream, whilst others only partially absorbed the fatty matter. On this power of the casein to retain the fat depends the value of a milk for the quality of cheese produced. Milk was exposed in vessels to the action of sewer- c 18 gases, to ascertain whether the milk could absorb these gases, and be thus altered in composition. The methods of analysis adopted by public analysts did not indicate any change in this milk. Water. Solids. Casein. Fat. Ash. Milk exposed to imtrapped drain 8H 12*1 2-5 O d 0*8 This milk, when distilled at a low temperature not exceeding 120° F., yielded a distillate which had an offensive smell and unpleasant taste. Tasting the dis- tillate set up intense headache, vigorous rapid pulse, and was followed by severe diarrhoea. Milk exposed to the vapour arising from animal matter undergoing ^Dutrid decomposition, and subjected to distil- lation, was so offensive, and produced results so dan- gerous to health, that I refrained from making any further investigation. Milk exposed to decomposing animal matter, or to the action of sewage-gases, putrified more rapidly than another sample of milk, atmospheric conditions being equal in both cases. A series of analyses upon milk from cows suffering from disease wns made, to determine if, under certain circumstances, diseased milk would not have an impor- tant physiological influence upon the health of persons who might unknowingly partake of it. Pigs fed with milk from cows suff'ering from foot-and- mouth disease were invariably seized with the disease in a severe form. Sucking pigs were affected in a fatal form. Calves fed with this milk invariably died. Horses, how- ever, can partake of food, over which the saliva of affected cows has dribbled, without any injury to their health. 19 Dr. Thorne Thorne, in the Twelfth Eeport of the Medical Officer of the Privy Council, states that since the prevalence of foot-and-mouth disease a large increase of diarrhoea took place amongst children in affected dis- tricts ; herpetic and aptheous patches in the mouth frequently occurred to them. He however admits that in some districts which were being supplied with affected milk no morbid symptom was produced among the popu- lation. This negative testimony is also confirmed by the epidemics at Paris. Boiling the milk is said to remove effectually the danger from contagion. At the Hertford county -jail 130 prisoners were supplied with milk from cows suffering from foot-and-mouth ; none of the prisoners were affected, but the milk was always boiled with gruel. Through the kindness of Mr. Coleman, veterinary surgeon at Sutton, I was enabled to examine a quantity of milk from an Alderney cow suffering from foot-and- mouth disease. Alderney cow : ) foot-and-mouth | Another severe case Water. Total solids. Fat. 88-1 11*9 2‘9 87 * 54 : 12*40 3*5 Casein. Ash. Sp. G. 3*4 *08 1034 — *6 1030 From the above analysis it appears that the milk from foot-and-mouth disease does not differ in composition, according to our present method of analysis, from an ordinary milk, although as regards yield it is less than one-half the normal quantity.'*' * Donne, however, has noticed that the milk of a cow suffering with la malarie aptheuse, which I take to he foot-and-mouth disease, closely corresponds with colostrum ; hut my researches on milk from this disease does not confirm this view. This difference, however, may he accounted for by the milk in Donne’s case having been taken from a covr soon after calving. 20 I have been fortunate to obtain a specimen of milk from a cow suffering from milk-fever six hours after seizure. The analysis was as follows : — Sp. g. 1040. Fat 1 per cent. Non-fatty 11*1 per cent. Total solids 12T. Albuminised matter in abnormal quantity. . j Sol. in water (Insects „ Proportion of phosphates abnormally large. The analysis of this milk differs little from a healthy cow, corresponding hours after calving being taken into consideration, with this exception, that the quantity of phosphates in the milk of puerperal fever is abnormally high. This is interesting from a physiological point, for during the progress of the disease the earthy phosphates leave the animal’s bones, producing a species of moUitias ossium, and the long bones of the animal are liable to fracture. I have had two of my own cows thus affected after recovering from this disease ; one fractured the thigh-bone, and the other had a compound fracture of the bones just above the fetlock joint. I have been unable to obtain samples of milk from cows suffering from pleuro- pneumonia or rinderpest (the typhoid and typhus fever of cattle). Lehmann, in his ‘ Physiological Chemistry,’ states that “ In all cases of milk (woman’s) I have examined who were suffering from acute disease, I found colostrum corpuscles and large granular cells rich in fat.” llcrlieyer has noticed that the alkaline salts increase when cows are affected with grease, whilst the casein and fat diminish. 21 Brewer states that in cows suffering from vaccinia the milk was strongly alkaline, and the sugar was almost completely absent. The milk of phthisis is said to be greatly altered ; but I regret that I have not been able to obtain specimens of milk from this disease for examination. My thanks are due to Professor Attfield for the kind- ness with which he checked the analyses, and also for the suggestions he made from time to time during the period these investigations were being conducted. To sum up, my experiments suggest the following conclusions : — 1st. — That milk from individual cows is liable to con- siderable variation. 2nd. — That it is possible for good average milk to be watered to a limited ‘extent without detection. 3rd. — That the casein, under certain circumstances, undergoes modification both ]3hysical and physiological. 4th. — That the food of milch cows affects the quality of the milk. 5th. — That milk can be the vehicle of contagion. By direct communication of the contagion, either by the water used for purposes of adulteration, or by the vessels in which it is stored being cleansed with impure water. By the absorption of the contagion by the ex- posure of milk to deleterious gases. That in extreme instances power to communicate disease is ^Droduced in the milk itself, probably from an altered secretion of diseased animals. 22 Gtli. — That the methods now employed by public analysts are not sufficiently delicate to detect the minute physiological changes which may at times take place in so complex a fluid as milk. • Considering the universal employment of milk as an article of food by all classes of society, and the im- portance of having pure milk supplied to the community, especially after the outbreaks of disease which are known to have arisen from its employment, I would venture to urge the desirability, nay the imperative necessity, of a Government Commission to investigate, more thoroughly than can be done by any private individual, those minute but important physiological changes which take place, under certain circumstances, in this fluid ; that more delicate tests for impurities in milk may be discovered, and that some indications may be obtained when milk is good for human food or liable to produce disease. A thorough minute investigation of the chemical and physiological properties of milk in health and disease would involve a large number of experiments, undertaken in different localities, and under varied circumstances ; and would require the expenditure of much time, scien- tific skill, and a considerable sum of money, certainly amounting to several hundred pounds. APPENDIX. ♦ The following letter, which appeared in the ^ Standard,’ February 28th, 1875, so closely corroborates my re- searches in milk from a practical point that I cannot refrain from printing it : — Sir, — As a constant reader of the ‘ Standard,’ I have noticed the frequent occurrence of the prosecution of milk-sellers for selling milk iidulterated with 10 per cent of water. I have also noticed that some of the London magistrates seem in doubt as to whether they are right in convicting in such cases. Now, as a dairy farmer of some little experience, I may be able to give them some little assistance in the matter, by mentioning the following facts, relating to, which, should any of your readers doubt the truth of my statement, I can give the full names and addresses of the farmers in question : — On a farm situated three miles from Derby, at a certain time of the year, 25 imperial gallons of milk will make a cheese 30 Ihs. weight. On a farm seven miles from Derby, at a certain period of the season, it takes as much as 36 imperial gallons to make a 30 lbs. cheese, both made on precisely the same principle, and the cows fed only on grass, and the cheese from both places being of about the same quality. Now, this fact shows that it is possible for pure milk to vary as much as 30 per cent, in one of its component parts, viz., casein ; and now for the other principal jiart, viz., butter, and I can find cows in my own dairy that will make three times as much butter from a given quantity of milk as others, and will also vary as largely in the i)ro- portion of cream. Their milk yields according to the manner of feeding and the season of the year. I think these facts prove that it is possible for perfectly pure milk to vary considerably above 20 per cent., and that our analysts, having fixed their standard from average milk, are perfectly ignorant of what injustice they cause when they condemn as adulterated all samples varying 10 per cent, from that standard. I do not write this from any personal pique, as, although I do suppl}^ the London market, my land fortunately produces milk of the required quality, and I believe has been several times tested. I remain, Sir, your obedient Servant, Wilne, Derbyshire, Agricola. July 28. TABLE A. Slioiving the Diurnal Variation in the Quantity and the Quality of the Milk of a half -bred Alderney Coio^ for 15 consecutive days^ when stall-fed u])on Mangold, Oil-cake, and Hay ; and, four months later, also for a second ])eriod q/*15 days, Cow solely fed u]}on Grass. Date. MOUNING. Qts. Sp. G. Cream. Qts. EVENING. Sp. G. Cream. January Jrd . . 0 102:3 20 5 1-025 20 „ 4th . . 7 1-027 30 5 1-028 10 ,, r)tii . . 7 1-020 20 5 1-020 10 ()th .. 7 1-020 20 4 1-020 20 „ 7th .. 7 1-0:30 20 4 1-028 18 ,, 8th . . 7 1-028 18 4 1-028 17 „ 0th . . 7 1-028 17 4 1-028 17 „ loth . . 7 1-027 10 4 1-020 10 „ 11th . . 7 1-020 10 4 1-020 10 „ 12th . . 7 1-020 10 4 1-020 10 „ 1:3th . . 7 1-027 10 4 1-027 10 „ 14th . . 7 1-020 10 4 1-027 10 „ 15th . . 7 1-020 10 4 1-020 10 „ loth . . 7 1-020 10 4 1-025 10 „ 17th .. 7 1-020 17 4 1-025 10 Mav 1st .... 4 1-025 15 5 1-02:3 15 ,, 2m(1 .... 4 1-024 15 5 1-024 15 „ :{r(l 4 1-024 15 5 1-022 15 „ 4th 4 1-024 15 5 1-024 15 „ 5tli 4 1-024 35 5 1-02:3 15 ,, 0 th 4 1-024 15 5 1-02:} 15 „ 7th 4 1-022 15 5 1-02:} 15 ,, Htli .... 4 1-024 15 5 1-02:} 15 „ Otli 4 l-0->4 15 5 1-02:} 15 „ iDtlj 4 3 -020 35 5 1-02:} 15 „ 11th .... 4 1-024: 15 5 1-025 15 „ I2lh .... 4 1-02:3 15 5 1-02:3 15 „ LOlli .... 4. 1-021 35 5 3-022 15 „ Mlh .... 4 3-02.0 15 5 1-02:} 15 „ 15th ..... 4 1-024 15 5 1-024 15 -X?Er?iiv:^,^T ST,- UlNlTKHSITy OF ILLIK TABLE B. Showing the Percentage of Cream, and the Specific Gravity of Milh, taken Night and Morning, from a Herd of Coius of various Breeds, MORNING. Octobsr 5 til. EVENING. No. Qts. Sp. G. Cream. Breed. Qts. Sp. G. Cream. 1 1*025 20 Alderney 1 1*022 4 2 I'OdO 30 Alderney 3 1*026 9 3 1*025 22 Brittany 3 1*025 7 4 1*030 25 Half-bred Brittany 2 1*028 20 6 1*024 12 Shorthorn 2 1*020 13 7 1*023 7 Shorthorn 3 1*023 5 5 & 8 dry. Morning milk, the percentage of cream taken after 24 hours; the evening, after 12 hours. The percentage of cream, in all future experiments, was taken after the milk had stood 24 hours. October 6th. 1 2 1*027 20 Alderney 1 1*026 25 2 3 1*025 34 Alderney 2 1*025 27 3 4 1*024 20 Brittany 3 1*025 17 4 3 1*025 22 Half-bred Britanny 2 1*027 20 6 3 1025 12 Shorthorn 2 1*025 12 7 4 1*025 9 Shorthorn 3 1*024 9 Fed on oil-cake, bran, hay, and grass from Holloway’s field (so gravel). No. 7 same food, except sewage-grass substituted for meadow grass. October 7th. 1 3 1-024 2G Alderney 1 1-037 20 2 0 1-03.5 80 Alderney 2 1-020 80 3 4 1-023 15 Brittany 3 1-0-24 16 4 2 1-027 20 Half-bred Brittany 3 1-026 22 6 3 1-025 11 Shorthorn 2 1-023 15 7 4 1-025 10 Shorthorn 3 1-025 17 No. MORNING. Qts. Sp. G. Cream. October 8th. Breed. Qts. EVENING, Sp. G. Cream, 1 4 1-025 22 Alderney 1 1-015 20 2 3 1-025 35 Alderney 2 1-0-24 25 d 3 1-020 24 Brittany 2 1-027 18 4 3 1-025 20 Half-bred Brittany 2 1-025 28 0 3 1-028 8 Shorthorn 2 1-030 5 7 2 1-025 0 Shorthorn 2 1-024 10 Milk-fever prevalent amongst cows recently calved in the neigh- bourhood. Wilson’s cow recovered from milk-fever. 1 4 1*021 21 October 9th. Alderney 1 1-024 20 2 3 1-025 2,7 Alderney 1 1-024 28 3 3 1-023 22 Brittany 2 1-020 20 4 3 1-022 20 Halt-bred Brittany 3 1-025 28 0 3 1-025 20 Shorthorn 2 1-022 kO 7 3 1-025 15 Shorthorn 2 1*024 10 1 3 1-024 20 October 10th. Alderney 1 1-020 22 2 4 1-026 35 Alderney 2 1-027 25 3 4 T025 15 Brittany 2 1-025 15 4 3 1-020 23 Half-bred Brittany 2 1-024 20 i) 2 1-024 20 Shorthorn 1 1-023 22 7 4 1-020 8 Shorthorn 2 1-024 10 No. (7). The quantity of sewage-grass was diminished. October 11th. 1 2 1-024 20 Alderney 1 1-024 2 3 1-026 30 Alderney 2 1-025 3 3 1-025 18 Brittany 2 1-025 4 2 1-027 22 Half-bred Brittany 1 1-026 0 2 1-025 15 Shorthorn 1 1-0-24 7 3 1-025 8 Shorthorn 2 1-025 October 12th. 1 2 1-023 18 Alderney 1 1*020 18 2 3 1-018 24 Alderney 2 1-025 25 3 3 1*024 35 Brittany 2 1-030 18 4 2 T027 20 Hair-l)red Britt tiny 2 1-027 25 2 B022 38 Slioi'thorn 1 1-024 15 7 3 3-025 10 Short liorn .... 2 1025 10 27 No. MOENING. Qts. Sp. G. October 13 th. Cream. Breed. Qts. EVENING. Sp. G. Cream. 1 2 1-025 20 Alderney 1 1-022 38 2 2 1-027 5 Alderney 2 1-020 40 3 3 1-023 12 Brittany 2 1-021 23 4 2 1-023 24 Half-bred Brittany 2 1-023 30 6 2 1-023 15 Shorthorn 2 1-020 21 7 3 1-025 10 Shorthorn 2 1-023 18 October 14th. 1 2 1-023 30 Alderney 1 1-012 30 2 3 1-022 40 Alderney 2 1-020 35 3 3 1-022 23 Brittany 2 1-021 22 4 2 1-025 30 Half-bred Brittany 2 1-022 30 0 2 1-025 19 Shorthorn 2 1-023 17 7 3 1-024 15 Shorthorn 3 1-020 10 Cows 1 to 8. Oil-cake, beans, bay ; grass from Bunkin’s field (soil tertiary sand j. Cow No. 7. Sewage-grass stopped; cow losing fiesh rapidly, and in very bad condition. 1 2 1-020 22 October 15th. Alderney 1 1-022 24 2 3 1-020 40 Alderney 2 1-020 30 3 3 1-015 22 Brittany 2 1-023 20 4 2 1.020 30 Half-bred Brittany 1 1-020 28 0 2 1-023 18 Shorthorn 1 1-020 12 7 4 1-025 10 Shorthorn 2 1-023 18 1 1 1-022 22 October 16 th. Alderney 1 1-021 25 2 2 1-025 28 Alderney 2 1023 30 3 3 1-020 20 Brittany 2 1-024 20 4 2 1-027 30 Half-bred Brittany 1 1-026 25 0 2 1-027 10 Shorthorn 1 1-025 20 7 3 1-025 17 Shorthorn 2 1-023 20 1 1 1-022 20 October 17th. Alderney 1 1-022 20 2 3 1-023 30 Alderney 2 1-025 30 3 3 1-025 21 Brittany 2 1-023 19 4 2 1-027 26 Half-bred Brittany 1 1-020 25 6 2 1-028 14 Shorthorn 1 1-024 10 7 3 1-024 17 Shorthorn 2 1-023 20 28 Ko. MORNING. Qts. Sp. G. October 18th. Cream. Breed. Qts. EVENING. Sp. G. Cream. 1 2 1-024 20 Aid erne V 1 1-021 25 2 3 l-02() 30 Alderney 2 1-020 30 3 3 1-025 18 Brittany 2 1-024 18 4 2 1 020 25 Half-bred Brittany 1 1-023 20 0 2 1-027 14 Shorthorn 1 1-024 10 7 3 1-025 12 Shorthorn 2 10-25 15 October 19 th. 1 2 1-022 20 Alderney 1 1-021 20 2 3 1-0-22 30 Alderney 2 1-023 30 3 3 1-02:3 18 Brittany 2 1-022 17 4 2 1-0-23 22 Half-bred Bi ittany 1 1-020 21 G 2 1-025 18 Shorthorn 1 l-0>4 12 7 3 1-025 10 Shorthorn October 20th. 2 1-023 19 1 3 1-023 20 Alderney 1 1-020 18 2 3 1-029 30 Alderney 2 1-023 25 3 3 1-025 20 Brittany 2 1-023 17 4 2 1-023 25 Half-bred Brittany 1 1-021 20 6 2 1-02G 6 Shorthorn 1 1-025 15 7 3 1-024 20 Shorthorn 2 1-025 20 Cows 1 to 7. Ped clay). on oil-cake, &c. ; grass from Ashby-field (soil October 21st. 1 2 1-028 20 Alderney 1 1-0-20 18 2 3 1-028 25 Alderney 2 1-023 28 3 3 1-025 19 Brittany 2 1-023 15 4 3 1-02(5 22 Half-bred Brittany 1 1-0-20 22 G 2 1-023 10 Shortliorn 1 1-025 12 7 3 1-025 15 Shorthorn 2 1-024 13 October 22nd. 1 2 1-023 15 Alderney 1 1-020 15 2 3 1-02!) 28 Alderney 2 1-02(5 20 3 3 1-025 15 Brittany 2 1-020 IG 4 2 1-023 21 Half-hred Brittany 3 1-028 20 (> 2 l-02(> 12 Shorthorn 1 1-025 13 7 3 1-025 13 Shorthorn 3 1-022 15 All cows fed on oil-cake, &c. ; grass from Holloway’s Held (soil gravel). 29 No. MOENING. Qts. , Sp. G. October 23rd. Cream. Breed. Qts. EVENING. Sp. G. Cream, 1 2 1-025 17 Alderney 1 1-025 20 2 3 1-029 30 Alderney 2 1-025 30 3 3 1-025 15 Brittany 2 1-025 14 4 2 1-023 20 Half-bred Brittany 2 1-025 25 6 2 1-024 14 Shorthorn 1 1-025 12 7 2 1-020 15 Shorthorn 3 1-025 15 1 2 1-030 19 October 24tli. Alderney 1 1-020 14 2 2 1-025 22 Alderney 2 1-020 18 3 3 1-025 9 Brittany 2 1-020 15 4 2 1-020 28 Half-bred Brittany 2 1-025 20 6 1 1-025 7 Shorthorn 1 1-028 19 7 3 1-020 10 Shorthorn 3 1-025 12 1 2 1-025 15 October 25tli. Alderney 1 1-020 17 2 2 1-028 28 Alderney 2 1-025 28 3 3 1-025 20 Brittany 2 1-020 15 4 4 1-026 25 Half-bred Brittany 2 1-026 22 0 1 1-028 7 Shorthorn . . .... 1 1-028 15 7 3 1-025 15 Shorthorn 3 1-025 20 1 2 1-025 18 October 26t]i. Alderney 1 1-024 18 2 2 1-028 26 Alderney 2 1-023 26 3 3 1-025 20 Brittany 2 1-025 IS 4 1 1026 25 Half-bred Brittany 1 1-024 24 6 1 1-028 9 Shorthorn 1 1-024 10 7 3 1-025 15 Shorthorn . . . o . . 2 1-026 17 1 2 1-026 24 October 27th. Alderney 1 1-022 26 2 2 1-024 26 Alderney 2 1-020 32 3 3 1-022 20 Brittany 2 1-020 22 4 1 1-023 24 Half-bred Brittany 1 1-020 30 6 1 1-025 9 Shorthorn 1 1-021 12 7 3 1-026 18 Shorthorn 2 1-023 18 80 MOBNING. October 28th. EVENING. No. Qts. Sp. G. Cream. Breed. Qts. Sp. G. Cream. 1 1 1-023 20 Alderney 1 1-024 24 2 2 1-025 30 Alderney 2 l-0-2 1 1-022 28 Alderney 7 1-026 16 Brittany 4 1025 16 4 7 1-025 15 Half-bred Brittany 4 1-024: 15 if 4 1-024 15 Brittany heifer . . 2 1-020 14 7 1 1-023 14 Shorthorn 8 8 1-025 16 Half-bred Ayrshire 5 1-024 16 Cows fed on oil-cake, bran, mangold, hay. In Ashby’s field by day. February 2nd. 2 1 1-022 27 Alderney 3 7 1-026 16 Brittany 4 1-024 16 4 7 1-025 15 Half-bred Brittany 4 1-025’ 16 5 4 1-024 15 Brittany heifer . . 2 1-024 15 7 1 1-022 16 Shorthorn 8 8 1-025 16 Half-brad Ayrshire 5 1-026 16 February 3rd. 2 1 1-023 26 Alderney 3 7 1-026 16 Brittany 4 1-025 16 4 7 1-025 16 Half-bred Brittany 4 1-024 16 5 4 1-026 15 Brittany heifer . . 2 1-023 15 7 1 1-023 16 Shorthorn 8 8 1-024 16 Half-bred Ayrshire 5 1-024 16 February 4th. 2 1 1-020 26 Alderney 3 7 1-024 16 Brittany 4 1-024 16 4 7 1-023 17 Half-bred Brittany 4 1-025 16 5 4 1-025 15 Brittany heifer . . 2 1-026 15 7 1 1-020 16 Shorthorn 8 8 1-024 16 Half-bred Ayrshire 5 1-023 16 February 5 th. 2 1 1-020 26 Alderney 3 7 1-0-24 16 Brittany 4 1-025 16 4 7 1-025 16 Half-bred Brittany 4 1-024 16 5 4 1-023 15 Brittany heifer . . 2 1023 15 7 1 1-020 16 Shorthorn 8 8 1-024 16 Half-bred Ayrshire 5 1-024 16 40 MORNING. February 6th. EVENING. No. Qts. Sp. G. Cream. Breed. Qts. Sp. G. Cream. 2 1 1-020 26 Alderney 3 7 1-024 10 Brittany 4 1-025 16 4 7 1-025 16 Half-bred Brittany 4 1-024 16 5 4 1-024 15 Brittany heifer . . 2 1-024 15 7 1 1-020 16 Shorthorn 8 8 1-024 16 Half-bred Ayrshire 5 1-024 16 Cow No. 7 dried off. February 7th. 2 1 1-020 26 Alderney 3 7 1.025 16 Brittan}^ 4 1-024 10 4 7 1-024 10 Half-bred Brittany 4 1-025 16 5 4 1-023 15 Brittany heifer . . 2 1-023 14 8 8 1-025 16 Half-bred A^Tshire 5 1-024 16 February 8th. 2 1 1-020 26 Alderney 3 7 1-024 16 Brittany 4 1-025 16 4 7 1-024 16 Half-bred Brittany 4 1-OM 16 5 4 1-023 14 Brittany heifer . . 2 1-022 14 8 8 1-025 16 Half-bred Ayrshire 5 1-026 16 February 9th. 2 1 1-020 26 Alderney 3 7 1-024 16 Brittany 4 1-024 16 4 7 1-025 16 Half-bred Brittany 4 1-025 16 5 4 1-023 15 Brittany heifer . . 2 1-022 15 8 8 1-025 16 Half-bred Ayrshire 5 1-024 16 February 10th. 2 1 1-020 25 Alderney 3 7 1-024 16 Brittany 4 1-024 16 4 7 1-023 16 Half-bred Brittany 4 1-025 15 5 4 1-023 14 Brittany heifer . . 2 1-023 14 8 8 1-024 16 Half-bred Ayrshire 5 1-023 17 February 11th. 2 1 10-20 26 Alderney 3 7 1-0-24 16 Brittany 4 1-023 17 4 7 1-0-23 17 Half-bred Brittany 4 1-024 16 5 4 1-023 15 Brittany heifer . . 2 1-023 15 8 8 1025 16 Half-bred Ayrshire 5 1-023 17 47 MOKNING. February 12th. EVENING. No. Qts. Sp. G, Cream. Breed. Qts. Sp. G. Cream. 2 1 1-022 25 Alderney 8 7 1-024 16 Brittany 4 1-023 17 4 7 1-025 16 Half-bred Brittany 4 1-022 17 5 4 1-024 15 Brittany heifer . . 2 1-023 15 8 8 1-025 17 Half-bred Ayrshire 0 1-023 17 Cows fed on oil-cak( 3, bran, mangold, hay. In Holloway’s field by day. February 13th. 2 1 1-020 26 Alderney 3 7 1-025 16 Brittany 4 1-023 17 4 7 1-024 16 Half-bred Brittany 4 1-024 16 5 4 1-025 14 Brittany heifer . . 2 1-023 15 8 8 1-025 16 Half-bred Ayrshire 5 1-024 17 February 14th. 2 1 1-020 26 Alderney 3 7 1-023 17 Brittany 4 1-024 17 4 7 1-024 16 Half-bred Brittany 4 1-023 17 5 4 1-022 15 Brittany heifer . . 2 1-022 15 8 8 1-024 17 Half-bred Ayrshire 5 1-024 17 February 15 th. 2 1 1-022 26 Alderney ^ 3 7 1-024 15 Brittany 4 7 1-025 16 Half-bred Brittany h Not taken. 5 4 1-022 15 Brittany heifer . . 8 8 1-024 17 Half-bred Ayrshire J February 16th. 2 1 1-021 26 Alderney 3 7 1-024 16 Brittany 4 1-023 17 4 7 1-023 16 Half-bred Brittany 4 1-0-24 17 5 4 1-022 15 Brittany heifer . . 2 1-023 15 8 8 1-024 17 Half-bred Ayrshire 5 1-024 17 Cow No. 2 dried off. February 17th. 3 6 1-024 16 Brittany 3 1-023 16 4 6 1-024 16 Half-bred Brittany 3 1-0-24 16 5 3 1-023 15 Brittany heifer . , 2 1-023 14 8 7 1-025 16 Half-bred Ayrshire 4 1-024 10 48 MORNING. February 18th. evening. No. Qts. Sp. G. Cream. Breed. Qts. Sp. G. Cream. 6 1-0:24 15 Brittany 8 1-0-24 16 4 6 1-028 IG Half-bred Brittany 3 1-022 16 5 8 1-024 16 Brittany heifer . . 2 1-028 14 8 7 1-023 16 Half-bred Ayrshire 4 1-025 16 February 19th. 8 f) 1-022 IG Brittany 8 1-028 16 4 () 1-028 IG Half-bred Brittany 3 1-025 16 5 8 1-024 15 Brittany heifer . . 2 1-028 15 8 7 1024 IG Half-bred Ayrshire 4 1-028 16 February 20th. 8 6 1-023 IG Brittany 3 1-024 16 4 C 1-024 IG Half-bred Brittany 3 1-028 16 5 8 1-022 15 Brittany heifer . , 2 1-022 15 8 7 1-025 IG Half-bred Ayrshire 4 1-024 16 February 21st. 8 6 1-024 16 Brittany 8 1-024 16 4 6 1-024 16 Half-bred Brittany 8 1-023 16 5 8 1-022 15 Brittany heifer . . 2 1-020 15 8 7 1-025 16 Half-bred Ayrshire 4 1-022 16 February 22nd. 8 G 1-024 16 Brittany 8 1-024 16 C. 1-028 16 Half-bred Brittany o O l-0.^2 16 r, o • > 1-0-24 15 Brittany heifer . . 2 1-022 15 8 7 1-028 16 Half-bred Ayrshire 4 1-028 16 February 23rd. j; G 1-022 16 Brittany 8 1-0-28 16 4 (> 1-0:24 16 Half-bred Brittany 8 1-024 16 r> 8 1-028 15 Brittany heifer . . 2 1-024 15 8 7 1-024 16 Half-bred Ayrshire 4 1-024 16 February 24th. 8 G 3-028 10 Brittany 8 1-028 16 4 (; 1-024 16 Half-bred Brittany 8 1-024 17 f) 8 1-028 14 Brittany licih-r . , 2 1-022 14 8 7 1-024 16 Half-bred Ayrshire 4 1-022 16 49 MOENiNG. February 25th. evening. No . Qts. Sp . G . Cream. Breed. Qts. Sp . G . Cream. 3 6 1*022 16 Brittany 3 1*023 16 4 6 1034 16 Half-bred Brittany 3 1*024 16 5 3 1-023 14 Brittany heifer . . 2 1*022 15 8 7 1*024 16 Half-bred Ayrshire 4 1*025 16 February 26th. 3 6 1*024 16 Brittany 3 1*025 16 4 6 1-025 16 Half-bred Brittany 3 1*024 16 5 3 1-024 15 Brittany heifer . . 2 1*022 15 8 7 1*025 16 Half-bred Ayrshire 4 1*024 16 February 27th. 3 6 1*022 16 Brittany 3 1*024 15 4 G 1-023 15 Half-bred Brittany 3 1*023 16 5 3 1*024 14 Brittany heifer . . 2 1*024 14 8 7 1*024 16 Half-bred Ayrshire 4 1*024 15 February 28th. 3 G 1*023 14 Brittany 3 1*023 14 4 6 1*024 15 Half-bred Brittany 3 1*024 15 5 4 1*023 14 Brittany heifer . . 2 1*022 14 8 7 1*024 15 Half-bred Ayrshire 4 1*024 15 (Daily Eecord for March lost.) March 31st. 3 5 1*022 15 Brittany 3 1*022 15 4 4 1*023 15 Half-bred Brittany 3 1*022 15 5 3 1*022 15 Brittany heifer . . 2 1*023 15 1*028 10 Shorthorn 1*028 10 7 1*024 12 Shorthorn 1*023 12 8 4 1*025 12 Half-bred Ayrshire 3 1*025 12 April 1st. 3 5 1*022 15 Brittany 3 1*022 15 4 4 1*023 15 Half-bred Brittany 3 1*023 15 5 3 1*022 15 Brittany heifer . . 2 1*022 15 G 1*028 16 Shorthorn . . . 1*028 10 7 1*023 12 Shorthorn 1*023 12 8 4 1*025 10 Half-bred Ayrshire 3 1*025 10 Cows in Bunkin’s field. E ^ 0 . 3 4 5 6 7 8 3 4 5 6 7 8 3 4 5 6 7 8 3 4 5 () 7 8 3 4 5 fj 7 8 50 mohning. April 2lld. evening. Qts. Sp. G. Cream. Breed. Qts. Sp. G. Cream. 5 1-023 15 Britt any 3 1-024 15 4 1-022 15 Half-bred Brittany 2 1-023 • 15 3 1-023 15 Brittany heifer . . 2 1-022 15 1-028 10 Shorthorn 1-028 10 4 1-024 12 Shorthorn 3 1-025 12 5 1-024 10 Half-bred Ayrshire 4 1-024 12 April 3rd. 5 1-023 15 Brittany 3 1-023 15 4 1-023 15 Half-bred Brittany 2 1024 15 3 1-022 15 Brittany heifer . . 2 1-0-22 15 1-028 10 Shorthorn 1-027 10 4 1-024 12 Shorthorn 3 1-0-24 12 5 1-024 10 Half-bred Ayrshire 4 1-024 10 April 4tli. 5 1-025 15 Brittany 3 1-025 15 4 1-023 15 Half-bred Brittany 2 1-024 15 3 1-022 15 Brittany heifer . . 2 1-022 15 1-027 10 Shorthorn 1-027 10 4 1-024 12 Shorthorn 2 1-024 12 5 1-024 10 Half-bred Ayrshire 4 1-024 10 April 5th. 5 1-023 15 Brittany 4 1-023 15 4 1-022 15 Half-bred Brittany 3 1-022 15 3 1-023 15 Brittany heifer . . 2 1-020 15 1-027 10 Shorthorn 1-027 10 4 1-024 12 Shorthorn 4 1024 12 5 1-024 10 Half-bred Ayrshire 4 1-024 10 April 6th. 5 1-024 15 Brittany 4 1-025 15 4 1-022 15 Half-bred Brittany 3 1-024 15 3 1-022 15 Jlrittany heifer . . 2 1-023 15 1-027 30 Sliortliorn 1-027 10 4 1-024 12 Shorthorn 3 1-025 12 5 1-025 10 Half-bred Ayrshire 4 1-025 10 51 MORNING. April 7tll. EVENING. No . Qts. Sp . G . Cream. Breed. Qts. Sp . G . Cream. 3 5 1*022 15 Brittany 4 1*022 15 4 4 1*023 15 Half-bred Brittany 3 1*020 15 5 3 1*022 15 Brittany heifer . . 2 1*020 15 6 1027 10 Shorthorn 1*026 10 7 4 1*025 12 Shorthorn 3 1*024 12 8 6 1*024 10 Half-bred Ayrshire 4 1*026 10 April Sth. 3 5 1*022 15 Brittany 3 1*024 15 4 4 1*023 15 Half-bred Brittany 2 1*024 15 5 3 1*022 15 Brittany heifer . . 2 1*025 15 6 1*026 10 Shorthorn 1*026 10 7 4 1'024 12 Shorthorn 3 1*024 12 8 5 1*025 10 Half-bred Ayrshire 4 1*024 10 April 9th. 3 5 1*024 15 Brittany 3 1*023 15 4 4 1*024 15 Half-bred Brittany 3 1*022 15 5 3 1*023 15 Brittany heifer . . 2 1*020 15 T) 1*027 10 Shorthorn 1*027 10 7 4 1*024 12 Shorthorn 3 1*024 12 8 5 1*024 10 Half-bred Ayrshire 4 1*025 10 April 10th. 3 4 1*022 15 Brittany 3 1*024 15 4 3 1*023 15 Half-bred Brittany 3 1*024 15 5 3 1*022 15 Brittany heifer . . 2 1*022 15 6 1*027 10 Shorthorn 1*026 10 7 4 1*024 12 Shorthorn 3 1*024 12 8 5 1*024 10 Half-bred Ayrshire 4 1*025 10 April nth. 3 4 1*024 15 Brittany 3 1*024 15 4 3 1*024 15 Half-bred Brittany 3 1*024 15 5 3 1*024 15 Brittany heifer . . 2 1*022 15 (5 1*027 10 Shorthorn 1*027 10 7 4 1*024 12 Shorthorn 3 1*024 12 8 5 1*024 10 Half-bred Ayrshire 4 1*023 10 62 MORNING. April 12th. EVENING. Qts. Sp. G. Cream. Breed. Qts. Sp. G. Cream 5 1-024 15 Brittany 4 1-022 15 4 1-024 15 Half-bred Brittany 3 1-022 15 3 1-022 15 Brittany heifer . . 2 1-023 15 1-020 10 Shorthorn 1-026 10 4 1-024 12 Shorthorn 3 1-024 12 5 1-023 10 Half-bred Ayrsliire 4 1-022 10 April 13th. 5 1-024 15 Brittany 4 1-024 15 4 1-022 15 Half-bred Brittany 3 1-023 15 3 1-023 15 Brittany heifer . . 2 1-022 15 1-026 10 Shorthorn 1 1-027 10 4 1-023 12 Shorthorn 4 1-024 12 5 1-023 10 Half-bred Ayrshire 4 1-025 10 April 14th. 5 1-023 15 Brittany 4 1-024 15 4 1-022 15 Half-bred Brittany 3 1-023 15 3 10-22 15 Brittany heifer . . 2 1-022 15 1-027 10 Shorthorn 1-027 10 4 1-023 12 Shorthorn 3 1-022 12 5 1-024 10 Half-bred Ayrshire 4 1-023 10 April 15th. 2 1-020 20 Alderney 2 1-020 20 5 1-023 15 Brittany 4 1-024 15 4 1-023 15 Half-bred Brittany 3 1-022 16 3 1-022 15 Brittany heifer . . 2 1-022 15 1-026 10 Shorthorn 1-027 10 4 1-024 12 Shorthorn 3 1-023 12 5 1-024 10 Half-bred Ayrshire 4 1-023 10 April 16th. 3 1-020 20 Alderney 2 1-020 20 5 1-024 15 Brittany 4 1-024 15 4 1-022 16 Half-bred Brittany ;i 1-022 16 3 1-022 15 Brittany lieifer . . 2 1-023 15 a 1-027 10 Shorthorn 5 1-027 10 4 1-024 12 Sliorthorn 3 1-023 12 5 1-024 10 Half-bred Ayrshire 4 1-023 10 58 MORNING. April 17th. EVENING. No. Qts. Sp. G. Cream. Breed. Qts. Sp. G. Cream, 2 3 1-020 20 Alderney 2 1-020 20 3 5 1-024 15 Brittany 4 1-023 15 4 4 1-024 16 Half-bred Brittany 3 1-022 16 5 3 1-022 15 Brittany heifer . . 2 1-022 15 6 7 1-028 10 Shorthorn 5 1-028 10 7 4 1-024 12 Shorthorn 3 1-024 12 8 5 1-024 10 Half-bred Ayrshire 4 1-023 10 April 18th. 2 3 1-020 20 Alderney 2 1-020 20 3 5 1-024 15 Brittany 4 1-025 15 4 4 1-023 16 Half-bred Brittany 3 1-022 16 5 3 1-022 15 Brittany heifer . . 2 1-022 15 6 7 1-028 10 Shorthorn 5 1-028 10 7 4 1-024 12 Shorthorn 3 1-024 12 8 5 1-024 10 Half-bred Ayrshire 4 1-023 10 Cows in Holloway’s field. April 19th. 2 3 1-020 20 Alderney 2 1-020 20 3 5 1-023 16 Brittany 4 1-025 15 4 4 1-022 17 Half-bred Brittany 3 1-022 16 5 3 1-022 16 Brittany heifer . . 2 1-020 16 6 7 1-028 10 Shorthorn 5 1-028 10 7 4 1-024 12 Shorthorn 3 1-024 12 8 5 1-024 10 Half-bred Ayrshire 4 1-023 10 April 20th. 2 3 1-020 20 Alderney 2 1-020 20 3 5 1-024 15 Brittany 4 1-025 15 4 4 1-023 16 Half-bred Brittany 3 1-022 16 5 3 1-022 15 Brittany heifer . . 2 1-020 15 (J 7 1-028 10 Shorthorn 5 1-027 10 7 4 1-024 12 Shorthorn 3 1-023 12 8 5 1-024 10 Half-bred Ayrshire 4 1-023 10 April 21st. 2 3 1-020 20 Alderney 2 1-020 20 3 5 1-024 15 Brittany 4 1-025 15 4 4 1-023 16 Half-bred Brittany 3 1-022 16 5 3 1.020 15 Brittany heifer . . 2 1-020 15 6 7 1-028 10 Shorthorn ...... 5 1-027 10 7 4 1-025 12 Shorthorn 3 1-023 12 8 5 1-024 10 Half-bred Ayrshire 4 1-023 10 No. 2 3 4 6 C 7 8 2 3 4 6 0 7 8 2 3 4 5 6 7 8 2 3 4 5 (J 7 8 2 3 4 5 <; 7 8 54 MORNING. April 22lld.. evening. Qts. Sp. G. Cream. Breed. Qts. Sp. G. Cream. 3 1-022 20 Alderney 2 1*020 20 5 1*024 15 Brittany 4 1*025 15 4 1-025 16 Half-bred Brittany 3 1*022 16 3 1*022 15 Brittany heifer . . 4 1*020 15 7 1-027 10 Shorthorn 5 1*027 10 4 1*023 12 Shorthorn 3 1*023 12 5 1*025 10 Half-bred Ayrshire 4 1*020 10 April 23rd. 3 1*022 20 Alderney 2 1*020 20 5 1*024 15 Brittany 4 1*025 15 4 1*025 16 Half-bred Brittany 5 1*022 16 3 1*022 15 Brittany heifer . . 4 1*020 15 7 1*027 10 Shorthorn 5 1*027 10 4 1*025 12 Shorthorn 3 1*025 12 5 1*025 10 Half-bred Ayrshire 4 1.022 10 April 24tli. 3 1*022 26 Alderney 2 1*020 20 5 1*024 15 Brittany 4 1*025 15 4 1*025 16 Half-bred Brittany 5 1*022 16 3 1*022 15 Brittany heifer . . 4 1*020 18 7 1*026 10 Shorthorn 5 1*026 10 4 1*024 12 Shorthorn 3 1*024 12 3 1*025 10 Half-bred Ayrshire 4 1*023 11 April 25th. 3 1*022 20 Alderney 2 1*022 21 5 1*024 15 Brittany 4 1*024 14 4 1*025 16 Half-bred Brittany 5 1*023 15 3 10*22 15 Brittany heifer . . 4 1*020 17 7 1*026 10 Shorthorn 5 1*027 10 4 1*024 12 Shorthorn 3 1*023 12 5 1*025 11 Half-bred Ayrshire 4 1*023 10 April 26th. 3 1*020 20 Alderney 2 1*020 20 5 1*024 16 Brittany 4 1*024 15 4 1*025 16 Half-bred Brittany 5 1*022 16 3 1*022 15 Brittany heifer . . 4 1*020 18 7 1*027 10 Shorthorn 5 1*026 10 4 1*024 12 Sliorthorn 3 1*024 12 5 1*024 10 Haif-ln*ed Ayrshire 4 1*024 10 CJ 55 No. 2 8 4 5 6 7 8 2 8 4 5 6 7 8 2 8 8 2 8 4 5 6 7 8 1 2 8 4 5 6 7 MORNING. April 27 tli. EVENING. Qts. Sp. G. Cream. Breed. Qts. Sp. G. Cream. 8 1-020 20 Alderney 2 1-020 20 5 1-023 15 Brittany 4 1-023 15 4 1'024 16 Half-bred Brittany 5 1-022 16 3 1-023 18 Brittany heifer . . 4 1-023 18 7 1-027 10 Shorthorn 5 1-027 10 4 1-023 13 Shorthorn 3 1-022 12 5 1-024 10 Half-bred Ayrshire 4 1-024 10 April 28th. 3 1-020 20 Alderney 2 1-020 20 5 1-024 16 Brittany 4 1-024 15 4 1-025 16 Half-bred Britanny 5 1-024 16 3 1-022 15 Brittany heifer . . 4 1-023 15 7 1-027 10 Shorthorn 5 1-026 10 4 1-025 12 Shorthorn 3 1-024 12 5 1-024 10 Half-bred Ayrshire 4 1-024 10 April 29th. 3 1-020 20 Alderney 2 1-020 20 5 1-024 15 Brittany 4 1-024 15 4 1-023 16 Half-bred Brittany 5 1-023 16 3 1-022 15 Brittany heifer . . 4 1-022 15 7 1-026 10 Shorthorn 5 1-026 10 4 1-024 12 Shorthorn 3 1-024 12 5 1-025 10 Half-bred Ayrshire 4 1-024 10 April 30th. 3 1-020 20 Alderney 2 1-020 20 5 1-025 16 Brittany 4 1-025 16 4 1-024 16 Half-bred Brittany 5 1-024 16 3 1-022 15 Brittany heifer . . 4 1-022 15 7 1-026 10 Shorthorn 5 1-026 10 4 1-023 12 Shorthorn 3 1-023 12 5 1-024 10 Half-bred Ayrshire 4 1-024 10 May 1st. 6 1-025 15 Alderney 4 1-024 15 3 1-022 20 Alderney 2 1-022 20 5 1-024 15 Brittany 4 1-024 15 4 1-025 15 Half-bred Brittany 5 1-023 15 3 1-022 15 Brittany heifer . . 4 1-020 16 7 1-026 10 Shorthorn 5 1-027 10 4 1-024 12 Shorthorn 3 1-024 12 Cow No. 8 sold. 5G MORNING. May 2nd. EVENING, No. Qts. Sp . G. Cream. Breed. Qts. Sp . G . Cream, 1 6 1-025 16 Alderney 4 1-025 16 2 3 1-022 20 Alderney 2 1-020 20 3 5 1-026 15 Brittany 4 1-022 15 4 4 1-024 15 Halt-bred Brittany 5 1-024 15 5 3 1-023 14 Brittany heifer . . 4 1-023 14 (3 7 1-026 10 Shorthorn 5 1-026 10 7 4 Cows 1024 12 in Bunkin’s field. Shorthorn 3 1-024 12 May 3rd. 1 6 1-025 17 Alderney 4 1-025 18 2 3 1-023 18 Alderney 2 1-0-24 18 3 5 1-023 15 Brittany 4 1-023 15 4 4 1-024 15 Half-bred Brittany 5 1-022 15 5 3 1-022 14 Brittany heifer . . 4 1-023 14 6 7 1-026 10 Shorthorn 5 1-026 10 7 4 1-024 12 Shorthorn 3 1-024 12 May 4t]i. 1 6 1-025 16 Alderney 4 1-025 16 2 3 1-024 19 Alderney 2 1-024 19 3 5 1-023 16 Brittany 4 1-023 16 4 4 1-024 15 Half-bred Brittany 5 1-024 15 5 3 1-022 14 Brittany heifer . . 4 1-022 14 6 7 1-027 10 Shorthorn 5 1-027 10 7 4 1-023 12 Shorthorn 3 1-024 12 May 5th. 1 6 1-024 18 Alderney 4 1-025 17 2 3 1-023 18 Alderney 2 1-023 18 3 5 1-022 16 Brittany 4 1-024 16 4 4 1-024 15 Half-bred Brittany 5 1-023 15 5 3 1-026 15 Brittany heifer . . 4 1-024 14 6 7 1-026 10 Shorthorn 5 1-026 10 7 4 1-023 12 Shorthorn 3 1-023 12 May 6th. 1 6 1-025 17 Alderney 4 1-025 17 2 4 1-024 18 Alderney 2 1-023 18 3 5 1-023 16 Brittany 4 1-024 16 4 4 1-024 15 Half-bred Brittany 5 1-023 17 5 3 1-023 14 Brittany lieifer . . 4 1-024 14 6 7 1-026 10 Shortliorn 5 1-026 10 7 4 1-023 12 Shorthorn 3 1-024 12 No. 1 2 3 4 5 6 7 1 2 3 4 5 6 7 1 2 3 4 5 6 7 1 2 3 4 5 6 7 1 2 . 3 4 5 6 7 17 18 16 15 14 10 12 17 18 15 15 14 10 12 17 18 16 15 14 10 12 18 18 15 15 14 10 12 17 18 16 14 57 MOENiNG. May 7tli. Qts. Sp. G. Cream. Breed. Qts. 6 1-025 17 Alderney 4 3 1-023 18 Alderney 2 5 1-023 16 Brittany 4 4 1-022 15 Half-bred Brittany 5 3 1-024 14 Brittany heifer . . 4 7 1-026 10 Shorthorn 5 4 1-024 12 Shorthorn 3 May 8th. 6 1-025 17 Alderney 4 3 1-024 18 Alderney 2 5 1-023 16 Brittany 4 4 1-024 15 Half-bred Brittany 5 3 1-022 14 Brittany heifer . . 4 7 1-026 10 Shorthorn 5 4 1-024 12 Shorthorn 3 May 9th. 6 1-025 17 Alderney 4 3 1-024 18 Alderney 2 5 1-023 16 Brittany 4 4 1-024 15 Half-bred Brittany 5 3 1-022 14 Brittany heifer . . 4 7 1-026 10 Shorthorn 5 4 1-024 12 Shorthorn 3 May 10th. 6 1-025 18 Alderney 4 3 1-023 18 Alderney 2 5 1-024 16 Brittany 4 4 1-023 15 Half-bred Brittany 5 3 1-024 14 Brittany heifer . . 4 7 1-026 10 Shorthorn 5 4 1-023 12 Shorthorn 3 May nth. 6 1-024 17 Alderney 4 3 1-023 18 Alderney 2 5 1-024 16 Brittany 4 4 1-024 15 Half-bred Brittany 5 3 1-023 14 Brittany heifer . . 4 7 1-026 10 Shorthorn 5 4 1-024 12 Shorthorn 3 -1 C5 CT CO ?0 H* 58 No. 1 2 3 4 5 6 1 2 3 4 5 6 1 2 3 4 5 G 1 2 3 4 3 () 7 MORNING. May 12th. EVENING. Qts. Sp. G. Cream. Breed. Qts. Sp. G. Cream, 0 1*024 17 Alderney 4 1*025 17 3 1*023 18 Aldei’ney ...... 2 1*024 18 5 1*024 15 Brittany 4 1*023 16 4 1*023 15 Half-bred Brittany 5 1*023 15 3 1*024 14 Brittany heifer . . 4 1*024 14 7 1-036 10 Shorthorn 5 1*026 10 4 1*024 12 Shorthorn 3 1*024 12 May 13th. 6 1-025 17 Alderney 4 1*025 17 3 1-024 18 Alderney 2 1*024 18 5 1*023 16 Brittany 4 1*023 15 4 1*021 15 Half-bred Brittany 5 1*022 15 3 1*024 14 Brittany heifer . . 4 1*023 14 7 1*026 10 Shorthorn 5 1*026 10 4 1*024 12 Shorthorn 3 1*024 12 May 14th. 6 1*025 17 Alderney 4 1*025 IT 3 1*024 18 Alderney 2 1*023 18 5 1*024 16 Brittany 4 1*024 16 4 1*023 15 Half-bred Brittany 5 1*023 15 3 1*024 14 Brittany heifer . . 4 1*024 14 7 1*026 10 Shorthorn 5 1*026 10 4 1*024 12 Shorthorn 3 1*024 12 May 15 th. 6 1*025 17 Alderney 4 1*025 17 3 1*024 18 Alderney 2 1*024 18 5 1.023 16 Brittany 4 1*023 16 4 1*024 15 Half-bred Brittany 5 1*024 15 3 1*023 14 Brittany heifer . . 4 1*024 14 7 1*026 10 Shorthorn 5 1*026 10 4 1*024 12 Shorthorn 3 1*024 12 May 16th. C 1*025 17 Alderney 4 1*025 17 3 1*023 18 Alderney 2 1*024 18 5 1*024 16 llrittany 4 1*024 16 4 1024 15 Halt-bred Brittany 5 1*023 15 3 1*023 14 Brittany heifer . . 4 1*024 14 7 1*026 10 Shorthorn 5 1*026 10 4 1*024 12 Sliorthorn 3 1*024 12 Cows in Holloway’s field. No. 1 2 S 4 5 6 7 1 2 8 4 5 6 7 1 2 3 4 5 C 7 1 2 3 4 5 6 7 1 2 8 4 5 6 7 59 MORNING. May 17th. EVENING. Qts. Sp. G. Cream. Breed. Qts. Sp. G. Cream. 6 1-025 17 Alderney 4 1-025 17 3 1-024 18 Alderney 2 1-024 18 5 1-023 16 Brittany 4 1-023 16 4 1-024 15 Half-bred Brittany 5 1-024 15 3 1-023 14 Brittany heifer . . 4 1-023 14 7 1-026 10 Shorthorn 5 1-026 10 4 1-024 12 Shorthorn 3 1-024 12 May 18th. 6 1-025 17 Alderney 4 1-025 17 3 1-023 18 Alderney 2 1-024 18 5 1-022 15 Brittany 4 1-022 16 4 1-024 14 Half-bred Brittany 5 1-024 15 3 1*023 14 Brittany heifer . . 4 1-023 14 7 1-026 10 Shorthorn 5 1-026 10 4 1-024 12 Shorthorn 3 1-024 12 May 19th. 6 1-025 17 Alderney 4 1-025 17 3 1-023 18 Alderney 2 1-024 18 5 1-023 15 Brittany • 4 1-023 15 4 1-024 15 Half-bred Brittany 5 1-024 15 3 1-023 14 Brittany heifer . . 4 1-023 14 7 1-026 10 Shorthorn 5 1-026 10 4 1-024 12 Shorthorn 3 1-024 12 May 20th. 6 1-025 17 Alderney 4 1-025 17 3 1-024 18 Alderney 2 1-024 18 5 1-023 15 Brittany 4 1-023 15 4 1-024 15 Half-bred Brittany 5 1-024 15 3 1-023 14 Brittany heifer . . 4 1-023 14 7 1-026 10 Shorthorn 5 1-026 10 4 1-024 12 Shorthorn ...... 3 1-024 12 May 21st. 6 1-025 17 Alderney 4 1-025 17 3 1-023 18 Alderney 2 1-024 18 5 1-024 16 Brittany 4 1-023 15 4 1-024 15 Half-bred Brittany 5 1-024 15 3 1-023 14 Brittany heifer . . 4 1-023 14 7 1-026 10 Shorthorn 5 1-026 10 4 1-024 12 Shorthorn 3 1-024 12 No. 1 2 3 4 5 6 7 1 2 3 4 5 6 7 1 2 3 4 5 6 7 1 2 3 4 5 t) 7 1 2 3 4 5 « 7 GO MORNING. Qts. Sp. G. Cream. 6 1-025 17 3 1-023 18 5 1-023 IG 4 1-024 15 3 1-023 14 7 1-026 10 4 1-024 12 May 22nd. Breed. Alderney Alderney Brittany Half-bred Britanny Brittany heifer . . Shorthorn Shorthorn EVENING. Qts. Sp. G. Cream* 4 1-025 17 2 1-024 18 4 1-023 10 5 1-024 15 4 1-023 14 5 1-020 iO 3 1-024 12 May 23rd. 6 1-025 17 Alderney 4 1*025 17 3 1-024 18 Alderney 2 1-023 18 5 1-024 16 Brittany 4 1-024 16 4 1-023 15 Half-bred Brittany 5 1-023 15 3 1-023 14 Brittany heifer . . 4 1-024 14 7 1-026 10 Shorthorn 5 1-026 10 4 1-024 12 Shorthorn 3 1-024 12 May 24th. 6 1-025 17 Alderney 4 1-025 17 3 1-023 18 Alderney 2 1-023 18 5 1-024 16 Brittany 4 1-024 16 4 1-023 15 Half-bred Brittany 5 1-023 15 3 1-024 14 Brittany heifer . . 4 1-024 14 7 1-026 10 Shorthorn 5 1-026 10 4 1-024 12 Shorthorn 3 1-024 12 May 25th. 6 1-025 17 Alderney 4 1-025 17 3 1-024 18 Alderney 2 1-024 18 5 1-023 16 Brittany 4 1-023 16 4 1-023 15 Half-bred Brittany 5 1-024 15 3 1-024 14 Brittany heifer . . 4 1-023 14 7 1-026 10 Shorthorn 5 1-026 10 4 1-024 12 Shorthorn 3 1-024 12 May 26th. 6 1-025 17 Alderney 4 1-025 17 3 1-024 18 Alderney 2 1-024 18 5 1-023 16 Brittany 4 1-023 16 4 1-024 15 Half-bred Brittany 5 1-024 15 3 1-023 14 Jhittany heifer .. 4 1-023 14 7 1-026 10 Sliorthorn 5 1-026 10 4 1024 12 Shortliorn 3 10-24 12 61 No. MOENING. Qts. Sp. G. Cream. May 27th. Breed, Qts. EVENING. Sp. G. Cream. 1 6 1-025 17 Alderney 4 1-025 17 2 3 1-024 18 Alderney 2 1-024 18 S 5 1-023 16 Brittany 4 1-023 16 4 4 1-023 15 Half-bred Brittany 5 1-024 15 5 3 1-024 14 Brittany heifer . . 4 1-023 14 6 7 1-02G 10 Shorthorn 5 1-026 10 7 4 1-024 12 Shorthorn 3 1-024 12 1 6 1-025 17 May 28th. Alderney 4 1-025 17 2 3 1-024 18 Alderney 2 1-024 18 3 6 1-023 16 Brittany 4 1-023 16 4 4 1-023 15 Half-bred Brittany 5 1-022 15 5 3 1-024 14 Brittany heifer . . 4 1-024 14 6 7 1026 10 Shorthorn 5 1-026 10 7 4 1-024 12 Shorthorn 3 1-024 12 1 6 1-025 17 May 29th. Alderney 4 1-025 17 2 3 1-023 18 Alderney 2 1-023 18 3 5 1-024 15 Brittany 4 1*024 16 4 4 1-023 15 Half-bred Brittany 5 1*023 15 5 3 1-024 14 Brittany heifer . . 4 1*024 14 6 7 1-026 10 Shorthorn 5 1-026 10 7 4 1-024 12 Shorthorn 3 1*024 12 1 6 1-025 17 May 30th. Alderney 4 1*025 17 2 3 1-024 18 Alderney 2 1*024 18 S 5 1-023 16 Brittany 4 1-023 15 4 4 1.024 15 Half-bred Brittany 5 1-022 15 5 3 1-023 14 Brittany heifer . . 4 1-023 14 6 7 1-026 10 Shorthorn 5 1*026 10 7 4 1-024 12 Shorthorn 3 1-024 12 1 6 1-025 17 May 31st. Alderney 4 1-025 17 2 3 1-024 18 Alderney 3 1*023 18 8 5 1-025 16 Brittany 4 1*024 16 4 4 1-024 15 Half-bred Brittany 5 1-024 15 5 3 1-023 14 Brittany heifer . , 4 1*023 14 G 7 1-026 10 Shorthorn 5 1-026 10 7 4 1*024 12 Shorthorn 3 1-024 12 No. 1 8 4 5 6 7 1 8 4 5 6 7 1 8 4 5 C 7 1 8 4 5 (j 7 1 8 4 .0 (> 7 62 MOENING. , Qts. Sp. G. Cream. June 1st. Breed. Qts. EVENING. Sp. G. Cream, 4 1-024 16 Alderney 3 1-023 15 5 1-023 15 Brittany 3 1-024 15 4 1-022 16 Half-bred Brittany 3 1-025 14 8 1-020 15 Brittany heifer . . 2 1-022 12 7 1-025 14 Shorthorn 6 1-026 15 5 1-024 16 Shorthorn 3 1-025 16 Cows 4 in Hackbridge field. June 2nd. 1-022 16 Alderney 3 1-023 16 5 1-020 15 Brittany 3 1-023 15 4 1-023 16 Half-bred Brittany 3 1-022 15 3 1-020 14 Brittany heifer . . 2 1-021 14 7 1-026 14 Shorthorn 5 1-024 15 5 1*025 16 Shorthorn 3 1-026 14 4 10-24 16 June 3rd. Alderney 3 1-024 15 5 1-021 15 Brittany 3 1-022 16 4 1-024 16 Half-bred Brittany 3 1-028 15 3 1-022 13 Brittany heifer . . 2 1-020 14 7 1-026 14 Shorthorn 5 1-026 14 5 1-025 15 Shorthorn 5 1-025 16 Yince’s cow attacked witli foot-and-mouth. June 4tli. 4 1-023 17 Alderney 3 1-022 16 5 1-020 15 Brittany 3 1-021 16 4 1-023 16 Half-bred Brittany 3 1-023 15 3 1-022 13 Brittany heifer . . 2 1-020 13 7 1-026 14 Shorthorn 5 1-026 14 5 1-025 15 Shorthorn 3 1-024 15 4 1-024 16 June 5th. Alderney 3 1-022 16 5 1-022 15 Brittany 3 1-021 15 4 1-024 16 Half-bred Brittany 2 1-022 16 8 1-020 14 Brittany heifer . . 2 1-020 14 7 1-026 13 Shorthorn 5 1-026 14 5 1-024 15 Shorthorn 8 1-024 15 63 MOENINO. June 6th. evening. No. Qts. Sp. G. Cream. Breed. Qts. Sp. G. Cream, 1 4 1*024 16 Alderney 3 1*024 16 3 5 1*020 15 Brittany 3 1*022 15 4 4 1*020 16 Half-bred Brittany 3 1*024 15 5 3 1*022 14 Brittany heifer . . 2 1*020 13* 6 7 1*026 13 Shorthorn 6 1*025 14 7 5 1*024 15 Shorthorn June 7th. 3 1*023 15 1 4 1*023 16 Aldernev 3 1*022 17 3 5 1*020 16 Brittany 3 1*021 15 4 4 1023 15 Half-bred Brittany 3 1*024 16 5 3 1*020 14 Brittany heifer . . 2 1*020 15 6 7 1*026 14 Shorthorn 5 1*026 14 7 5 1*024 15 Shorthorn June 8th. 3 1*024 15 1 4 1*024 16 Alderney 3 1*024 16 3 5 1*023 15 Brittany 3 1*022 15 4 4 1*022 16 Half-bred Brittany 3 1*023 15 5 3 1*020 14 Brittany heifer . . 2 1*020 14 6 7 1*025 14 Shorthorn 5 1*026 13 7 5 1*024 14 Shorthorn Frost’s cow attacked with foot-and-mouth. June 9th. 3 1*023 15 1 3 1*023 16 Alderney 2 1*024 15 3 2 1*022 20 Brittany 1 1*022 28 4 3 1*025 12 Half-bred Brittany 2 1*024 14 5 2 1*020 20 Brittany heifer . . 1 1*020 12 C 5 1*026 10 Shorthorn 3 1*028 8 7 3 1*025 18 Shorthorn 2 1*027 26 Cows at home, foot-and-mouth. Fed on grass, bran and hay. June 10th. All suffering from 1 2 1*023 16 Alderney ...... 1 1*023 17 3 1 1*020 24 Brittany 1 1*022 22 4 2 1*023 14 Half-bred Brittany 1 1*024 15 5 2 1*020 15 Brittany heifer . . 1 1*024 14 6 5 1*027 12 Shorthorn 3 1*026 11 7 2 1*026 20 Shorthorn 1 1*025 18 L't MOENING. June 11th. EVENING. Ko. 1 n 4 5 (I 1 3 4 5 C 7 1 3 4 5 3 1 3 (> 7 1 3, 4 3 (; Qts. Sp. G. Cream. Breed. Qts. Sp. G. Cream. 3 1-024 18 Alderney 2 1-024 13 2 1-021 23 Brittany 1 1-023 18 3 1-024 17 Half-bred Brittany 2 1-025 15 3 1-020 18 Brittany heifer . . 1 1-025 14 6 1-026 12 Shorthorn 4 1-026 10 3 1-025 18 Shorthorn 2 1-025 13 June 12th. 3 1-025 15 Alderney 2 1-024 15 2 1-023 18 Brittany 1 1-022 18 2 1-025 14 Half-bred Brittany 1 1-024 14 2 1-025 13 Brittany heifer . . 1 1-023 13 t) 1-027 12 Shorthorn 4 1-027 12 3 1-025 10 Shorthorn 2 1-025 10 Skellerton’s and Fuller’s cows attacked with foot-and-mouth. 4 1-025 15 June 13th. Alderney 2 1-025 15 3 1-023 17 Brittany 2 1-023 17 3 1-024 15 Half-bred Brittany 2 1-024 15 2 1-024 13 Brittany heifer . . 1 1-023 13 7 1-025 12 Shorthorn 5 1-027 12 4 1-024 11 Shorthorn 3 1-025 11 4 1-023 15 June 14th. Alderney 3 1-024 15 5 1-024 16 Brittany 3 1-022 16 4 1-023 15 Half-bred Brittany 2 1-024 14 4 1-022 14 Brittany heifer . . 2 1-023 13 8 1-027 12 Shorthorn 5 1-027 12 5 1-024 12 Shorthorn 3 1-024 13 4 1-023 16 June 15th. Alderney 3 1-024 15 4 1-022 17 Brittany 3 1-022 17 4 1-024 15 Half-bred Brittany 2 1-024 15 4 1-024 14 Brittany heifer . . 2 1-023 14 7 1-028 12 Shorthorn 5 1-027 12 5 1-025 12 Shorthorn 3 1026 12 MORNING. June 16th. EVENING. No. Qts. Sp. G. Cream. Breed. Qts. Sp. G. Cream. 1 4 1*025 15 Alderney 3 1*024 15 8 5 1*023 17 Brittany 3 1*024. 17 4 4 1*024 16 Half-bred Brittany 2 1*022 16 5 4 1*022 14 Brittany heifer . , 2 1*023 14 0 7 1*027 12 Shorthorn 5 1*026 12 7 5 1*025 12 Shorthorn 3 1*025 12 Cows in Holloway’s field. Getting well. June 17th. 1 4 1*025 15 Alderney 3 1*024 15 3 5 1*023 17 Brittany 3 1*024 17 4 4 1*025 16 Half-bred Brittany 2 1*025 16 5 4 1*023 14 Brittany heifer . . 2 1*023 14 6 7 1*027 12 Shorthorn 5 1*027 12 7 5 1*025 12 Shorthorn 3 1*025 12 June 18th. 1 4 1*024 • 16 Alderney 3 1*024 16 3 5 1*023 17 Brittany 3 1*023 16 4 4 1*024 16 Half-bred Brittany 2 1024 16 5 4 1*022 14 Brittany heifer . . 2 1*021 14 6 7 1*027 12 Shorthorn 5 1*026 12 7 5 1*025 12 Shorthorn 3 1*024 12 June 19th. 1 4 1*024 16 Alderney 3 1*025 15 3 5 1*023 17 Brittany 3 1*023 15 4 4 1*024 15 Half-bred Brittany 2 1*024 16 5 4 1*022 14 Brittany heifer . . 2 1*021 14 6 7 1*027 12 Shorthorn . .... 5 1*026 13 7 5 1*025 12 Shorthorn 3 1*024 12 Cows well. June 20th. 1 4 1*025 15 Alderney 3 1*024 15 3 5 1*024 15 Brittany 3 1*023 15 4 4 1*023 16 Half-bred Brittany 2 1*024 16 5 4 1*023 15 Brittany heifer . . 2 1*023 15 6 7 1*026 13 Shorthorn 5 1*026 13 7 5 1*024 12 Shorthorn 3 1*023 13 No. 1 S 4 5 () 7 1 :3 4 5 (» 7 1 3 4 5 6 7 1 3 4 5 (J 7 1 3 4 5 (> 7 GO MORNING. June 21st. EVENING. Qts. Sp. G. Cream. Breed. Qts. Sp. G. Cream. 4 1-024 15 Alderney 3 1-023 15 T) 1-024 15 Brittany 3 1-023 15 4 1-023 10 Half-bred Brittany 2 1-024 10 4 1*024 15 Brittany heifer . . 2 1*023 15 () 1-020 12 Shorthorn 5 1*020 13 5 1-022 13 Shorthorn 3 1-023 13 June 22nd. 4 1-023 15 Alderney 2 1-024 15 5 1-024 10 Brittany 3 1-024 15 4 1-023 15 Half-bred Brittany 2 1-022 15 4 1-024 15 Brittany heifer . . 2 1*023 15 7 1-020 12 Shorthorn 5 1-020 12 5 1*025 13 Shorthorn 3 1*024 13 4 1*023 15 June 23rd. Alderney 2 1-024 15 5 1*024 15 Brittany 3 1-023 10 4 1-023 10 Half-bred Brittany 2 1*022 15 4 1-023 15 Brittany heifer . . 2 1*024 15 7 1*020 12 Shorthorn 5 1*020 12 5 1-024 13 Shorthorn 3 1*024 13 4 1-024 15 June 24th. Alderney 2 1*024 15 5 1*024 10 Brittany 3 1-023 15 4 1-023 15 Half-bred Brittany 2 1*024 15 4 1-024 10 Brittany heifer . . 2 1*022 14 7 1*020 14 Shorthorn 5 1*025 12 5 1-024 13 Shorthorn 3 1*023 14 4 1-024 10 June 25th. Alderney 2 1-024 10 5 1*023 10 1 Irittany 3 1*023 10 4 1*021 15 Half-bred Brittany 2 1*024 15 4 1-023 10 1 hittany Ijeifer . . 2 1-022 10 7 1-020 13 Sliorthorn 5 1*020 13 5 1-025 14 Shorthorn 3 1*025 14 G7 MOENINO. June 26th. EVENING. No. Qts. Sp. G. Cream. Breed. Qts. Sp. G. Cream. 1 4 1-025 15 Alderney 2 1-023 15 :] 5 1-024 15 Brittany 3 1-024 10 4 4 1-023 10 Half-bred Brittany 2 1-024 15 5 4 1-024 15 Brittany heifer . . 2 1-022 10 () 7 1-027 12 Shorthorn 5 1-020 13 7 5 1-025 13 Shorthorn 3 1-025 13 June 27th. 1 4 1-024 15 Alderney 2 . 1-023 15 3 5 1-023 10 Brittany 3 1-024 15 4 4 1-024 15 Half-bred Brittan 2 1-023 16 5 4 1-022 15 Brittany heifer . . 2 1-023 15 () 7 1-025 13 Shorthorn 5 1-020 13 7 5 l-02() 12 Shorthorn 3 1-025 13 June 28th. 1 4 1-024 15 Alderney 2 1-023 10 3 5 1-023 16 Brittany 3 1-422 16 4 4 1-023 10 Half-bred Brittany 2 1-024 15 5 4 1-023 15 Brittany heifer . . 2 1-022 15 () 7 1-025 13 Shorthorn 5 1-026 12 7 5 1-023 14 Shorthorn 3 1-025 13 June 29th. 1 4 1-024 15 Alderney 2 1-022 16 3 5 1-024 10 Brittany 3 1-024 10 4 4 1-023 15 Half-bred Biittany 2 1.023 15 5 4 1-022 15 Brittany heifer , . « 1-023 10 3 7 1-026 13 Shorthorn 5 1-027 12 . 7 5 1-024 14 Shorthorn 3 1-025 13 June 30th. 1 4 1-024 15 Alderney 2 1-023 15 3 5 1-023 16 Brittany 3 1-024 16 4 4 1-024 16 Half-bred Brittany 2 1-023 15 5 4 1-022 15 Brittany heifer . . 2 1-024 15 6 7 1-025 13 Shorthorn 5 1-026 13 7 5 1-025 13 Shorthorn 3 1-024 14 Experiments stopped, G8 Tlie specific gravity of tlie milk in the foregoing Tables Avas taken immediately after each individual milking, consequently at blood-heat : a specific gravity of 1*030, at the normal temperature (G0°), is equivalent to 1*022 blood-heat. A study of the above Tables leads to the following conclusions : — The quantity and specific gravity and the percentage of cream, on milk from an individual cow, is tolerably constant when the cow is in full profit. The quantity, however, slowly decreases, whilst the specific gravity and percentage of cream increase, from time of calving. The diurnal variation of milk from an individual cow is small ; as a rule, the milk produced in the morning is greater in quantity and richer in quality than that yielded in the evening. Occasionally, remarkable fluctuations take ifiace both in the specific gravity and percentage of cream ; whether this fluctuation is caused by some temporary disturbance in the health of the animal, or to the cows having drunk large quantities of water previous to milking, future investigation must decide. KDWAKI) Ni:\VMAN, TJUNTEll, J)E VONblllUI': STHEET, IJISHOPSGATE.