Rensselaer Gazette, Volume 2, Number 39, Rensselaer, Jasper County, 19 January 1859 — milk from Spayed Cows-Interesting to Dairymen. [ARTICLE]

milk from Spayed Cows-Interesting to Dairymen.

It is known to all our dairymen that the milk of cows varies greatly. In a period hen the cows are in heat, the milk is very unhealthy and injurious to other milk in contact with it. The milk of cows for a time after calving, is also not as good as at a subsequent period, j A French gentleman, “Delemarre,” proprietor of a milk establishment in Paris, gives the following account Of ; r ' . . THE MILK OK STATi"') rows. ' This milk is produced Irqu: cows which:." after the fifth or sixth gestation, and five or six weeks alter calving undergo ail• opperation which consists in the removal of the i ovaries, thus rendering the caws, henceforth incapable'-pf re-production. From this tirye as happens to the ox, the animal changes in its nature, and its milk, which we have named milk of spayed cows, is free from all perturbations. The spayed cow does not undergo those disturbances arising from being in heat, from gestation and perturbation; she is free from those causes which produce such effects in the quality of the milk. In this new condition her milk becomes regulated, and, which is important to the farmer, lactation is mantaiiled in its lull quantity, for a year at least, and is prolonged, diminishing in quantity but increasing in quality,.two and even three years, when she is not two old, and is properly kept. When lactation has ceased, the cow which has by a quiet? and reposed life become considerably , increased in flesh, may be delivered to the butcher in perfect condition, and the meat superior—te-ordinary cows. By generalizing the spaying of cows, after the fifth or. sixth gestation, there would be introduced into" common use milk of an irreproachable quality. The spaying of cows was known in remote antiquity. In modern times the practice" dates back, about twenty-five'years, with the design to increase the quality of inik inxo.wsIn 1830, Mr. Wilin’, of Natchez, Miss., zaj>_ plied it with advantage in the production of milk. Mr. Winn-, proceeded by the cesarian operation, wliich.is still pursued In the United States, but it. prestntsserious difficulties resulting occasionally in the death of the animal. In France, M. Charlier, Veterinary Surgeon, executes the operation without external incision, and renders the chances of mortality much less. The milk of spayed cows gives more cream than ordinary milk; it is also richer in casein ; which constitutes —a fact generally unknown—the most nourishing part of milk—hence the superior quality ofthe milk. The butter extracted from the milk ia delicious in taste;' it'testifies to the amount aud richness of the casein it contains. The milk offers precious resources for the artificial raising of infants; it might be asserted that they will he better nourished; for th • nourishment of infants, who give it the preference over other milk, we do not doubt that the milk of spayed cows will be principally used Such is the milk introduced by M. Delamarre at his establishment, for consumption. Ohio Farmer.