MILKING.

Globe, Volume XXII, Issue 1917, 16 April 1880, Page 4

MILKING.

There are three distinct points to be regarded in milkicg, and these are, the treatment of the cow, cleanliness, and the manner of extracting the milk. A niau or woman who approaches a cow roughly ought revor to be allowed to approach ona. It is a well-known fact that some persons can obtain more milk than others oan' from the same cow. As we have often expressed it, the animal is a bundle ot rerves, and if she is expected to give hor milk freely, she must be gently treated, and should be milked only by a person —when it is possible—who has taught her by kind treatment to be fond of him or her. It is sheer idleness to expect that the • c .± ,_:;: bo in that or-sv, quiet condition which is necessary to insure an unrestrained flow of milk, while there is sitting beside her hr.idling hor most sensitive parts, gams c-.o that she is afraid of or greatiy dislikes The very first thing that a milker should do is to win the cow e love and confidence. This having been done, cleanliness is the next thing to be regarded. Milk is very sensitive, and will certainly absorb any bad flavors that it comes m contact with '"hize who are filoliy enough to pormit dirt pf any kind to get into the milk, and ecnsolo themselves with th? belief that the 3t-eir.'T will take out, ought to remember that while i f may remove the fibie, it and nothing else will remove the flavor. The milker ahould approach his work with just as much personal cleanliness as a woman would if sue £ere ™ing into the kitchen to cook a meal of victuals, and anyone who cannot comply with this rule should not be allowed to milk. The utmost cleanlinoss in every department of the dairy is requisite, if we would achieve success. And now we are ready to sit down by the cow and proceed to milk her. Now milking is something of a trado, and it can only be learned by practice. It looks easy, but it is not evorybody who oan milk, and many after considerable experience are poor milkers. The milker should sit close up to the cow, and should have enough pails within easy reach to hold the entire milking, for he ought not to get up after he cr ahe has commenced until the making is finished. Miik the left hind teat with the right forward one, and the right hind one with the left forward one, changing the teats often enough to relieve the pressure in different parts of tho udder. Held the left arm firmly towards the right leg ot the cow. This will afford an opportunity to pro tect the milk, should the cow kick or start Milk rapidly, for if tho milk is not extracte:! in a few' minutes, the animal will hold it back. Tho milker should come as near to the time •which a calf needs to draw the milk as possible, and a calf will draw a great deal of milk in three minutes. When tho cow is nearly milked the hand should reach up a little above the teat, so as to press tho miik down through tho valve.—" Western Rural."