Dairy Skimmings.

Feilding Star, Volume XV, Issue 347, 23 June 1894, Page 4

Dairy Skimmings.

Milking cows — In giving some hints on how to miik, a writer somewhat quaintly expresses himself as follows : — ' Milking should be done regularly. Have certain hours for work, and do it at the usual time. The internal milk producing and supplying.organs or the cow learn when the udder should be relieved, and will kick, the cow will do the same, if you don't squeeze at the proper time. Blessed is the man or woman that strips for three minutes after the udder is empty. It should be remembered that four-fifths of the milk production of the cow has been developed by thus mutely asking for more by tugging away at a teat. In a state of nature a cow gives enough milk to support her calf till it cuu make its own Jiving. The milkm» propensity hus been developed by squeezing-. CLEANLINEtS IN MILKING —The same writer gives the following 1 advice, and very good it is, upon cleanly habits m milking :— * Always rub the udder and teata clean Le ore begining to iriik. To make absolutely dean butter is an impossibility. There are too many chances tor dirt to get into it, But the nearer you

get to absolute cleanliness the nearer you trill get to the highest excellence. Comparative cleanliness is essential to good butter. There is always more or Less d : rt clinging to the udder and falling into the milk-pail unless removed before milking is begun. Keep a cloth about the cow-stable co rub the udder and teats clean. In the name of all that's half-way decent, we beseech you never to dip your j hand in the pail while milking, as your filthy neighbour does. The practice is so very filthy that we simply hold it up to your disgusted gaze ou I the end of our pen ami then drop it.' ' 1 " ~^* I