MILKING YOUNG HEIFERS.

Globe, Volume XXII, Issue 1922, 22 April 1880, Page 4

MILKING YOUNG HEIFERS.

[“New York World.”] Tho operation of milking young heifers should be done by one person only, and in the most gentle manner. Violent tagging at the teats by an inexperienced or cureless hand is very apt to make tho animal irritable, nervous, and uneasy during tho operation of milking, ir. many instances making the animal unwilling to stand still a sufficient time to ba milked. Many of the diseases of the teats and udders can bo traced to violence during milking. Much difficulty is sometimes nu-t with in milking young heifers who are unwilling to eland to bo milked ; but the difficulty may bo easily overcome by exorcising a little patience, judgment, and kindness. These, when proporly combined, will perform wonders. It may not bo out of place to be-o state that it was cot the quantify of milk tho dairy cotv yields daily that gives her a high value. The milk of one good dairy cor? will make more butter than two poor cows each giving or yielding the same quantity of milk aa tho good one. The most abuudant and profitable peris of milk arc cream, caseous matter or curd, and whoy. In those are also oontained or existing a saccharine matter (sugar of milt), muriate, and phosphate of

potaasa, phosphate of lime, aoetio acid, acetate of potassa, and a trace of acetate of iron. The three principal constituents —cream, curd, and whey—can be easily separated. The cream rises to the surface of the vessel in which the milk is placed, and when the milk becomes sour the curd and whey separate ; the lastnamed will also separate if a little rennet is poured into sweet milk. When milk is intended to be made into cheese no part of the cream should bo disturbed or separated. Good cheese is but rarely produced in dairies where butter is the general product, in consequence of tho milk being robbed of the cream for making butter. Where a email quantity of milk is lef remaining in tho udder of the dairy cow at each milking, whore the dairy implements used are tainted from neglect, where the dairy hov.se is kept dirty or in any way out oi order, where the milk is too hot or too cold at coagulation, where too much or too little rennet is put into tho milk, where the whey is not speedily taken off, where too much salt is applied, where the butter is too slowly or too hastily churned, the milk and its constituents will be in a great measure lost. This constant care and supervision are required during every stage of tho process of butter and cheese making, and almost every hour of tho day tho most vigilant watch must be kept.