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6257. Treatment. Bleed at first, open the bowels by saline purgatives. (5916.) After this give large quantities of nitrated water, and glister also largely.

6258. The hove or blown in cattle is also an inflammatory affection of the paunch, ending in paralysis and rupture of its substance. From the frequency of its occurrence, it has become a subject of investigation with almost every rational grazier, and a particular matter of inquiry with every agricultural body; from whence it is now very successfully treated by the usual attendants on cattle, when skilful; but when otherwise, it usually proves fatal. It is observed to be more frequent in warm weather, and when the grass is wet. When either oxen, cows, or sheep, meet with any food they are particularly fond of, or of which they have been long deprived, as potatoes, turnips, the different grasses, particularly red clover; they eat greedily, and forget to lie down to ruminate, by which means the first stomach, or paunch, becomes so distended as to be incapable of expelling its contents. From this inflammation follows, and fermentation begins to take place: a large quantity of air is let loose, which still adds to the distention, till the stomach either bursts, or, by its pressure on the diaphragm, the animal is suffocated. The situation of the beast is known by the uneasiness and general swelling of the abdomen; with the circumstances of the animal being found with such food, or the presumption that it has met with it.

6259. Treatment. There are three modes of relieving the complaint, which may be adverted to according to the degree of distention, and length of time it has existed. These are internal medicines; the introduction of a probang of some kind into the paunch by the throat; and the puncturing it by the sides. Dr. Whyatt, of Edinburgh, is said to have cured eighteen out of twenty hoved cows, by giving a pint of gin to each. Oil, by condensing the air, has been successfully tried. Any other substance, also, that has a strong power of absorbing air, may be advantageously given. Common salt and water, made strongly saline, is a usual country remedy. New milk, with a proportion of tar equal to one-sixth of the milk, is highly spoken of. A strong solution of prepared ammonia in water often brings off a great quantity of air, and relieves the animal. Any of these internal remedies may be made use of when the hoven has recently taken place, and is not in a violent degree. But when otherwise, the introduction of an instrument is proper, and is now very generally resorted to. The one principally in use is a species of probang, invented by Dr. Monro, of Edinburgh. Another, consisting of a cane of six feet in length, and of considerable diameter, having a bulbous knob of wood, has been invented by Eager, which is a more simple machine, but hardly so efficacious. It probable that, in cases of emergency, even the larger end of a common cart-whip, dexterously used, might answer the end. But by far the best instrument for relieving, hoven cattle, as well as for clystering them, is Read's enema apparatus, which is alike applicable to horsescattle, and dogs. It consists of a syringe, (fig. 665. a.) to which tubes of different kinds are applied, accord. 665

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ing to the purpose, and the kind of animal to be operated upon. There is a long flexible tube or giving an enema to horses and cattle, (a), and a smaller one for dogs (b). To relieve hoven bullocks effectually, it is necessary not only to free the stomach from an accumulation of gas, but from the fermenting pulta. ceous mixture which generates it; for this purpose a tube (f) is applied to the extremity of the syringe, and then passed into the animal's stomach through the mouth (d), and being put in action, the offending matter is discharged by a side opening. When the same operation is performed on sheep, a smaller tube (e), is made use of. The characteristic excellency of Read's instrument is, that there is no limit to the quantity of fluid that may not be injected or extracted. The same syringe is used for extracting poison from the stomach of man, for smoking insects, extinguishing fires, and syringing fruit trees. (Encyc. of Gard. 1419) The introduction of any of these instruments may be effected by the help of an assistant, who should hold the horn of the animal by one hand, and the dividing cartilage of the nose with the other; while the operator himself, taking the tongue in his left hand, employs his right in skilfully and carefully introducing the instrument; the assistant bringing the head and neck into such an attitude as to make the passage nearly straight, which will greatly facilitate the operation. But when no instruments can be procured, or as cases may occur when indeed it is not advisable to try them, as when the disease has existed a considerable time, or the animal has become outrageous, or the stomach so much distended with air, that there is danger of immediate suffocation or bursting; in these instances the puncture of the maw must be instantly performed, which is called paunching. This may be done with the greatest ease, midway between the ilium, or haunch-bone, and the last rib of the left side, to which the paunch inclines: a sharp penknife is frequently used; and persons in veterinary practice should always keep a long trochar, which will be found much the most efficacious, and by far the most safe, as it permits the air escaping certainly and quickly, at the same time that it prevents its entrance into the cavity of the abdomen, which would occasion an equal distention. As soon as the air is perfectly evacuated, and the paunch resumes its office, the trochar may be removed; and, in whatever way it is done, the wound

should be carefully closed with sticking plaster or other adhesive matter. It is necessary to observe, that this operation is so safe, that whenever a medical assistant cannot be obtained, no person should hesitate a moment about doing it himself. After relief has been afforded by means of either the probang or the paunching, a stimulant drink may yet be very properly given, such as half a pint of common gin; or one ounce of spirit of hartshorn in a pint of ale, or two ounces of spirit of turpentine in ale, may any of them be used as an assistant stimulus. When also the cud is again chewed, still some relaxation of the digestive organs may remain; at first, therefore, feed sparingly, and give, for a few mornings, a tonic. (5882. Na. L 6260. Inflammation of the bowels, or red colic, is by no means unknown in cattle pathology; the symptoms of which do not differ from those common to the horse, and the treatment also is in every respect the same. (5797.)

6261. Inflammation of the liver, or hot yellows, sometimes occurs, in which case, in addition to the symptoms detailed under hepatitis in the horse (5810.), there is, from the presence of systic bile in the ox, a more determined yellowness of the eyelids, mouth, and nostrils; the treatment must be similar. (5810) 6262. Inflammation of the kidnies, called red water by the cow-leeches, is not uncommon among cattle, and is, perhaps, dependent on the lobulated form of these parts in them. The animal, to the other symp toms of fever, adds stiffness behind, and often straddles, but always shrinks on being pinched across the loins, where frequently increased heat is felt; the urine is sometimes scanty, and now and then increased in quantity, but it is always first red, then purple, and afterwards brown or black, when a fatal termination may be prognosticated. The treatment has been fully detailed under nephritis, in the horse pathology (5812.), and which consists in plentiful bleedings, &c., but carefully abstaining from the use of diuretics, as advised by ignorant cow-leeches.

6263. The black water is only the aggravated and latter stages of the above.

6264. Inflammation of the bladder also now and then occurs, and in no wise differs from the cystitis of the horse in consequences and treatment. (5814.)

6265. The colics of cattle arise from different causes: they are subject to a spasmodic colic, not unlike that of horses, and which is removed by the same means. (5805.) Costiveness also brings on a colic in them, called clue bound, fardel bound,,&c. which often ends in the red colic, unless early removed; the treatment of this we have fully detailed. (5807.) Another colic is accompanied with relaxation of bowels.

6266. Diarrhoea, scouring, or scouring cow, is common in cattle, and is brought on by exposure to rain, improper change of food, over-driving, and other violences. It is essentially necessary that the animals be taken under cover, kept warm, and dry, and have nutritious food allowed them. The medical treatment has been detailed. (5804.)

6267. Dysentery, or braxy, bloody ray, and slimy flar, differs from simple scouring, in a greater degree of fever attending it, and in its being an inflammation of a particular kind, and part of the intestines. It is frequently dependent on ta vitiated putrid state of the bile, brought on by over-driving in hot weather, low damp pastures in autumn, &c. The discharge is characterised by its bad smell, and by the mucous stringy patches in it, and also by its heat and smoking when voided: all which are very different from the mere discharge of the aliments in a state of solution in diarrhoea, and which differences should be carefully marked, to distinguish the one from the other: treat as under dysentery in the horse. 5801) 6268. Yellows. When active fever is not present, and yet cattle are very dull, with great yellowness of eyelids, nostrils, &c., it arises from some biliary obstruction, to which oxen and cows are more liable than horses, from their being furnished with a gall bladder; it is a more common complaint in some of the cold provinces on the continent, where they are housed and stall fed all the year round, than it is in England. The treatment is the same as detailed for chronic inflammation of the liver in horses, (5811) adding in every instance to it, a change of pasturage, and if convenient, into salt marshes, which will alone often effect a cure.

6269. Loss of the cud. This enters the list of most cow-leeches' diseases, but is less a disease than a symptom of some other affection; indeed it is evident that any attack sufficient to destroy the appetite, will generally occasion the loss of the cud. It is possible, however, that an occasional local affection, er paralysis of the paunch may occur, particularly when it is distended with unhealthy substances, as acorns, crabs, the tops of some of the woody shrubs, &c. The treatment, in such cases, consists in stimulating the stomach by tonics, as aloes, pepper, and gin mixed: though these, as liquids, may not enter the stomach in common cases, yet in this disease or impaired action of the rumen, they will readily enter there. 6270. Staggers, daisey, or turning, are sometimes the consequences of over-feeding, particularly when from low keeping cattle are suddenly moved to better pasturage. Treat with bleeding and purging.

6271. Tetanus, or locked jaw, now and then attacks cattle, in which case it presents the same appearances and requires the same treatment as in horses. (5763.)

6272. Cattle surgery is in no respect different from that in practice among horses, the wounds are treated in the same manner. Goring with the horns will sometimes penetrate the cavity of the belly, and let out the intestines: the treatment of which is the same as in the horse. (5808.) Strains, bruises, &c. are also to be treated like those of horses.

6273. Foul in the foot. This occasionally comes on of itself, but is more often the effect of accident: cleanse it well, and keep it from dirt :-apply the foot paste. (5918.)

6274. Wornals, or puckeridge, are tumors on the backs of cattle, occasioned by a dipterous insect which punctures their skin, and deposits its eggs in each puncture, but which is erroneously attributed to the fearn owl or goat-sucker (Caprimulgus europeus, L.). When the eggs are hatched, and the larve of maggots are arrived at their full size, they make their way out, and leave a large hole in the hide, to prevent which the destruction of the egg should be attempted by nipping the tumor, or thrusting in a

hot wire.

6275. Cattle obstetrics are not very varied; young cows of very full habits have sometimes a superabundant secretion of milk before calving, which produces fever and heat; sometimes, from cold taken, the same will occur after calving also: in either case, give mild dry food, or hay, bathe the udder also with vinegar and water: in some cases, warm fomentations do best. If the fever run high, treat as under fever in horse pathology.

6276. The process of calving is usually performed without difficulty; sometimes, however, cross presenta tions take place, and sometimes a constriction of parts prevents the natural passage of the calf. To art properly on these occasions, great patience is required, and much mildness: many cows have been lost by brutal pulling; we have seen all the men and boys of the farm mustered to pull at a rope affixed about a calf, partly protruded, which, when it was thus brought away, was forced to be killed, and the mother soon died also from the protrusion of parts this brutal force brought with the calf. A steady moderate pul during the throes of the animal, will assist much; having first directed the attention to the situation of the calf, that the presentation is such as not to obstruct its progress; if it does, the calf must be forced back, and turned or placed aright.

6277. Whethering, or retention of the after-birth or burden.-It sometimes happens that this is retained; for which no better remedy has been hitherto discovered than warm clothing and drenching with ale, administered as a forcer.

6278. The diseases of calves are 'principally confined to a species of convulsions which now and then attacks them, and which sometimes arises from worms, and at others from cold. When the first cause operates, it is then relieved by giving a mild aloetic purge, or in default of that, a mild dose of oil of turpentine, as half an ounce, night and morning. In the second, wrap up the animal warm, and drench with ale and laudanum a drachm. Calves are also very subject to diarrhoea or scouring, which will readily yield to the usual medicines. (5883.)

SECT. II. Of the Buffalo.- Bos bubulus, L. Buffle, Fr.; Buffalo, Span.; Büffilochs, Ger.; and Bufle, Ital.

6279. The buffalo is found wild in India, America, and various parts of the globe, and is in some degree domesticated in many countries. He is gregarious, docile, alert, and of surprising strength; his carcase affords excellent beef; and the horns, which are jet black, and of a solid consistence, take a polish of wonderful beauty: they can be converted into fabrics of use and ornament, such as mugs, tumblers, knife-handles, &c. In this way they sometimes apply them; and when ornaments of silver or mother-of-pearl are employed, the contrast with the polished black of the horn is agreeably striking. The boss on the shoulders is, as well as the tongue, extremely rich and delicious, and superior to the best English beef. It is usual to cure the tongues for sale. The buffalo far surpasses the ox in strength. Judging from the extraordinary size of his bones, and the depth and formation of his chest, some consider him twice as strong as the ox, and, as an animal of labor, he is generally preferred in Italy. In this country the ingenious physiologist, Hunter, has caused buffaloes to be trained to work in a cart; at first they were restive, and would even lie down ; but afterwards they became steady, and so tractable, that they were driven through the streets of London in the loaded cart as quietly and steadily as in Italy or India.

6280. The buffalo is kept in several gentlemen's parks as an object of luxury, and has been trained and worked by Lords Sheffield, Egremont, and some other amateur agriculturists. Many prefer his flesh, and some his milk, to that of the bull family.

6281. The breeding, rearing, and general treatment of the buffalo may be the same as those of the bull family.

CHAP. V.

Of the Dairy and its Management.

6282. The manufacture of butter and cheese is of necessity carried on where the milk or raw material is at hand. The subject therefore forms a part of farm management, more or less on every farm; and the principal one in dairy farms. In most of those counties where the profit of the cow arises chiefly from the subsequent manufacture of the milk, the whole care and management of the article rests with the housewife, so that the farmer has little else to do but to superintend the depasturing of his cattle; the milking, churning, and in short, the whole internal regulation of the dairy, together with the care of marketing the butter, where the same is made up wholly for home-consumption, falling alone upon the wife. In this department of rural economy, so large a portion of skill, of frugality, cleanliness, industry, and good management, is required in the wife, that without them the farmer may be materially injured. This observation will indeed hold good in many other parts of business which pass through the hands of the mistress in a farin-house; but there is none wherein he may be so greatly assisted, or so materially injured, by the good conduct or want of care in his wife, as in the dairy.

6283. The operations of the dairy in all its branches, are still conducted, perhaps more empirically than those of any other department of husbandry, though it would appear that science, chemistry in particular, might be applied to discover the principles, and regulate the practice of the art, with facility and precision. We have heard it admitted, an eminent author observes, even by experienced dairymen, that the quality of their cheeses differs materially in the same season, and without being able to assign a reason. Every one knows how different the cheese of Gloucester is from that of Cheshire, though both are made from fresh milk, the produce of cows of the same breed, or rather, in both counties, of almost every breed, and fed on pastures that do not exhibit any remarkable difference in soil, climate, or herbage. Even in the same district, some of what must appear the most important points are far from being settled in practice. Marshal, in his Rural Economy of Gloucestershire, has registered a number of observations on the heat of the dairy-room, and of the milk when the rennet was applied in cheese-making; on the time required for coagulation; and the heat of the whey after; which are curious, only because they prove that no uniform rule is observed in any of these particulars. The same discrepancy is observable in all the subsequent operations till the cheese is removed from the press, and even afterwards in the drying room. One would think the process

of salting the cheeses the most simple of all; and yet it is sometimes, as in the west of Scotland, mixed with the curd; in other instances poured into the milk, in a liquid state, before being coagulated; and still more commonly, never applied at all till the cheeses are formed in the press, and then only externally. In treating of the dairy we shall first offer a few remarks on the nature of milk, and the properties of that of different animals; and next consider the dairy house and its furniture, milking, churning, cheesemaking, and the different kinds of cheese, butters, creams, and other products of the dairy.

SECT. I. Of the Chemical Principles of Milk, and the Properties of the Milk of different

Animals.

6284. The milk used by the human species is obtained from various animals, but chiefly the cow, ass, ewe, goat, mare, and camel; that in most general use in British dairying is the milk of the cow, which in modern times has received great improvement in quantity as well as quality, by ameliorations in the form of milch cows, in their mode of nourishment, and in the management of the dairy. Whatever be the kind of animal from which milk is taken, its external character is that of a white opaque fluid, having a sweetish taste, and a specific gravity somewhat greater than that of water. Newly taken from the animal, and allowed to remain at rest, it separates into two parts; a thick white fluid called cream, which collects on the surface in a thin stratum; and a more dense watery body, which remains below. The quantity and quality of cream, and the time it requires to separate from the milk, vary according to the nature of the milk and the temperature of the atmosphere. Milk which has stood some time after the separation of the cream first becomes acescent, and then coagulates. When the coagulum is pressed gently, a serous fluid is forced out, and the remainder is the caseous part of milk, or pure cheese.

6285. Butter, or solidified cream, one of the most valuable products of milk, is obtained artificially by churning; an operation analogous in its effects to shaking or beating, by which the cream separates from the caseous part and serum, in a more solid form than when left to separate spontaneously. It is afterwards rendered still more solid by beating with a wooden spatula.

6286. Cheese is obtained by first coagulating the milk, either with, or deprived of, its cream, and then expressing the serum or whey; the consolidated curd so produced forms cheese. The milk may be coagulated in various ways, but that effect is chiefly produced by the use of rennet, which is prepared by digesting the coat of young ruminating animals, especially that of the calf. The rennet is poured into the milk when newly brought from the cow, or the milk is warmed to 90° or 100° for that purpose. The richness of cheese depends on the quantity of cream which the milk may have contained; its quality of keeping to the quantity of salt added; and the degree of pressure used to exclude the whey.

6287. Whey expressed from coagulated milk, if boiled, and the whole curd precipitated, becomes transparent and colorless. By slow evaporation it deposits crystals of sugar, with some muriate of potash, muriate of soda, and phosphate of lime. The liquid which remains after the separation of the salts, is converted by cooling into a gelatinous substance. If whey be kept it becomes sour, by the formation of an acid, which is called the lactic acid; and it is to this that the spontaneous coagulation of milk after it remains at rest is owing. Milk may after it is sour be fermented, and it will yield a vinous intoxicating liquor. This is practised by the inhabitants of the most northerly islands of Europe, with butter-milk, and by the Tartars with the milk of the Milk is likewise susceptible of the acetous fermentation.

mare.

6288. The constituent parts of milk are found to be oil, curd, gelatine, sugar of milk, muriate of seda, muriate of potash, phosphate of lime and sulphur. These substances enter into the milk of all animais, but the proportions vary in different species. The various milks in use as food are thus distinguished

6289. Cow's milk produces a copious, thick, and yellow cream, from which a compact consistent butter is formed; the curd is bulky, and retains much serum, which has a greenish hue, a sweet taste, and contains sugar of milk, and neutral salts. The milk of the buffalo is essentially the same as that of the cow.

6290. Ass's milk throws up a cream resembling that of woman's milk; the butter made from it is white, soft, and disposed to be rancid; the curd is similar to that of the woman, but not unctuous; the whey is colorless, and contains less salts, and more sugar, than that of the cow.

6291. Ewe's milk throws up as much cream as that of the cow, and of nearly the same color; the butter made from it is yellow and soft; the curd is fat and viscid; the whey is colorless, and contains the smallest quantity of sugar of any milk, and but a small portion of muriate and phosphate of lime.

6292. Goat's milk produces abundance of cream, which is thicker and whiter than that from the cow; the butter is white and soft, and equally copious, and so is the curd, which is of a firmer consistence than that of the cow, and retains less whey.

6293. Mare's milk produces a very fluid cream, similar in color and consistence to good cow's milk before the cream appears on the surface; the butter made from it has but little consistence, and is readily decomposed. The curd is similar to that obtained from woman's milk, and the whey has little color, and contains a large proportion of saccharine matter, and of saline substances.

6294. Camel's milk throws up little cream, which is whitish and thin, and affords an insipid whitish butter; the curd is small in quantity, and contains but little whey, which is colorless and somewhat saccharine.

6295. In the use of these milks, that of the camel is chiefly confined to Africa and China, and that of the mare to Tartary and Siberia. In India the milk of the buffalo is preferred by the natives to that of the domestic cow. The milk of the goat is more generally used in Italy and Spain, than in any other countries in Europe; they are driven into Leghorn, Florence, Madrid, and other towns, in flocks early in the morning, and milked in the streets. The goat will allow herself to be sucked by the young of various other animals, and a foal which has lost its mother, has been suckled by a goat, placed on a barrel to facilitate the operation. As the butter of goat's milk contains a larger proportion of gelatine, and less oil than that of the cow, it is recommended by physicians as nearly equally light as ass's milk; it is the most prolific of all in curd, and forms excellent cheese; but it is an error to suppose that the parmesan (a skim-milk cheese) is made from it. Ewe's milk is gradually wearing out of use, though it makes excellent cheese, and some milking ewes as well as goats might be kept for that purpose, by those who have extensive upland grass-lands. The milk of the ass comes the nearest to that of the woman, and being the lightest of any is much recommended in pulmonary and hepatic affections. Soda water and warm cow's milk is taken as a substitute, and The milk in universal use as an article of food in

found almost equally 'light. Britain is that of the cow.

6296. Lactometers for ascertaining the value of milk, relatively to butter and cheese, will be described among the utensils of the dairy in the succeeding section.

SECT. II. Of the Dairy House, its Furniture, and Utensils.

6297. The properties requisite in a good milk-house are, that it be cool in summer and moderately warm in winter, so as to preserve a temperature nearly the same throughout the whole year, or about 45 degrees; and that it be dry, so as to admit of being kept clean and sweet at all times. For these reasons a northern exposure is the best, and this as much under the shade of trees or buildings as possible; if it can be so situated that the sun can have no influence either on the roof or walls, so much the better. A well. constructed butter-dairy should consist of three apartments; a milk-house, a churninghouse, with proper boiler, as well as other conveniences for scalding and washing the implements. and a room for keeping them in, and for drying and airing them, when the weather will not permit of its being done without doors. The cheese-dairy should likewise consist of three apartments; a milk-house, a scalding and pressing-house, and a salting-house. To these should be added a cheese-room or loft, which may with great propriety be made above the dairy. This is, however, generally separate from the dairy. But a milk-dairy requires only a good milk-house, and a room for scalding, cleaning, and airing the utensils.

6298. A dairy for the private use of any farmer or family need not be large, and may very economically be formed in a thick walled dry cellar, so situated as to have windows on two sides, the north and east in preference, for ventilation; and in order that these windows may the better exclude cold in winter, and heat in summer, they should be fitted with double sashes, and on the outside of the outer sash should be a fixed frame of close wire netting or hair cloth to exclude flies and other insects.

6299. Of dairies for dairy farmers, there are different sizes and shapes.

6300. A dairy-house connected with a cow-house, and mill for preparing food for the cows, churning, and washing the family linen, is thus arranged. (fig. 655.) The dairy

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(a, b, c, d), is at the north end, has hollow walls, double doors, double sashed windows and an ice-house under. The milk room (a), is surrounded by milk coolers, and has a butter slab and jet in the centre. The jet is supplied from a cistern over the steaming,

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