Whatever be the grade of cows and the quality of milk, much depends upon its management. A good deal of care and attention are requisite for the attainment of the best possible results with such milk as we may have to work up. But before we come to the process of milking, let us look a moment at the effect of food in regard to taints and the flavor of milk.
It is now universally conceded, that the flavor as well as the quality of the milk depends very materially upon the food of the cow. Coarse swamp-grasses and weeds do not produce as rich or sweet milk as clover, timothy and red-top, grown on dry upland soil; while swamp-water gives a ranker flavor than the sweet spring and brook-water of hilly regions. Leeks are not the only weeds which taint the milk before it is taken from the cow. All rank vegetable growths lend a similar influence to injure flavor. Indeed, that which the cow eats is what she makes the milk of, and if these offensive things are taken into her system, she cannot be expected to turn out milk that will not partake of their qualities, any more than a man can be expected to make sweet cider of sour apples by running them through the mill and press. Even the atmosphere which the cows breathe affects the flavor of the milk. Carrion in the lot where the cows feed has been known to impart its odor to the milk of the dairy. Dirty stables and barnyards, the odor of which is breathed by the cows, makes the milk "taste of the barnyard," as the common expression goes.
It becomes of the greatest importance, therefore, that cows should have clean, sweet pastures to feed in, and clear spring or brook-water to drink; also, that they should have clean, well-ventilated stables to stand in, and be milked in clean yards or stables, as free from all taints and bad odors as possible. The cows should not be heated by hurried driving with a dog, or by a man or boy on horseback, as this fevers the milk, giving it an unwholesome quality, leading to rapid decay as well as producing bad flavor.
And, if quantity as well as quality is to be attained, pastures must contain plenty of feed, so that the cow can soon fill her stomach and then lie down or stand in the shade and ruminate at ease, instead of working constantly from morning to night to gather food enough to satisfy her. She must have water handy, instead of away back in some retired corner of a large pasture, as she naturally wants to drink a few swallows quite often, in warm weather, but will go until she gets excessively dry and feverish before she will travel a long distance to get water. When thus very dry, she drinks an inordinate quantity, which makes her feel heavy and uncomfortable--and whatever annoys a cow lessens the flow and reduces the quality of the milk.