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The milk supply of Boston may be divided into three classes: first, that brought in on the cars, and commonly called railroad milk; second, that brought in wagons from the surrounding country, and called out-of-town milk; third, that from cows kept within the city limits. Each one of these may be divided into three classes: first, from the new milch cow; second, from the farrow cow, or one that has been milked for a year or more; third, from a springer, or one with calf. The nature of the new milk is very loosening; it is well known among farmers that the first milkings given to a calf three or four weeks will scour it to death. This milk changes as it increases in age, until at the end of a year the milk of a farrow cow becomes very astringent. This milk, if given to a calf a week
ABBOTT. LF. THE MILK SUPPLY OF BOSTON, AND THE BENEFIT TO BE DERIVED FROM THE SPAYING OF COWS. JAMA. 1884;II(15):402–404. doi:10.1001/jama.1884.04360020010002
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